Cucumber-Dill Ricotta Snack Jar
This Cucumber-Dill Ricotta Snack Jar is a fresh, creamy, no-cook snack layered with herbed ricotta and crisp cucumber. Light yet satisfying, this cucumber-dill ricotta snack jar recipe is high in protein, meal-prep friendly, and perfect for quick lunches or grab-and-go snacking without sogginess.
Ingredients
- 1 cup whole-milk ricotta drained briefly if wet
- 1 large English cucumber finely diced
- 1 –2 tablespoons fresh dill finely chopped
- 1 –2 teaspoons olive oil plus more for drizzling
- ½ teaspoon lemon zest or 1 teaspoon lemon juice
- ⅛ teaspoon garlic powder or a very small amount of fresh garlic minced
- Freshly ground black pepper to taste
- Salt lightly (use sparingly)
Instructions
- Dice cucumber into small, even pieces. Lightly salt, let sit 5 minutes, then pat very dry.
- In a bowl, mix ricotta, olive oil, lemon zest or juice, dill, garlic, salt, and pepper until smooth and creamy.
- Spoon a layer of ricotta mixture into the bottom of a small jar.
- Add a layer of diced cucumber.
- Repeat layers, finishing with ricotta on top.
- Drizzle lightly with olive oil and garnish with extra dill if desired.
- Chill 15–30 minutes before eating, or enjoy immediately.
Notes
- Drying the cucumber is key to preventing watery layers.
- Whole-milk ricotta gives the best texture; low-fat can be grainy.
- Season lightly—flavors intensify as it chills.
- Best texture within 24 hours.