# What you'll need:
→ Vegetables
01 - 3 large cucumbers
02 - 1/2 cup finely diced red bell pepper
03 - 1/2 cup finely diced celery
04 - 1/4 cup finely chopped red onion
05 - 2 tablespoons chopped fresh dill
→ Dairy
06 - 1/2 cup cream cheese, softened
07 - 2 tablespoons sour cream
→ Pantry
08 - 1 teaspoon lemon juice
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 2 tablespoons pomegranate seeds
12 - 1 tablespoon finely chopped chives
# Method:
01 - Wash and peel cucumbers, then slice crosswise into 2-inch thick rounds.
02 - Using a small snowflake-shaped cookie cutter, carefully cut each round into a snowflake shape.
03 - Hollow out the center of each snowflake with a melon baller or small spoon, leaving a 1/4-inch thick base and sides to form cups; drain on paper towels to remove excess moisture.
04 - Combine cream cheese, sour cream, lemon juice, salt, and black pepper in a bowl; mix until smooth.
05 - Gently fold in red bell pepper, celery, red onion, and fresh dill into the cream cheese mixture.
06 - Spoon or pipe the prepared filling into each cucumber cup evenly.
07 - Top each filled cup with pomegranate seeds and finely chopped chives.
08 - Refrigerate for at least 10 minutes to allow flavors to meld and cups to firm up.
