Spicy Cucumber Boats

Wash and thoroughly dry the cucumbers. Slice each cucumber lengthwise to create four long halves. Using a small spoon, carefully scoop out the seeds from the center of each half, creating shallow cucumber boats while leaving enough flesh to keep them sturdy.

In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, hot sauce, chili flakes, garlic powder, onion powder, and salt. Stir until the mixture becomes smooth and creamy. Fold in the chopped green onions, cilantro, and diced jalapeño to add freshness and heat.

Spoon or pipe the spicy cream cheese mixture evenly into the hollowed cucumber halves, spreading the filling from end to end. If desired, sprinkle the tops with crispy fried onions for added crunch and texture.

Finish the cucumber boats with extra chili flakes and a few additional jalapeño pieces for garnish. Serve immediately for a crisp texture, or refrigerate for 10–15 minutes before serving to allow the flavors to meld and the filling to chill.