Cucumber Dill Marbles

Prep Time

15 minutes

Cook Time



4 servings



  • 16 small red-skinned potatoes, cooked, halved (1 1/2 lbs.)
  • 1/2 cup Oikos Cucumber Dill Dip
  • 3 Tbsp. crumbled bacon
  • 2 Tbsp. minced fresh chives


  1. Using a paring knife, take off a very thin slice on the bottom of each potato half, so the filled potato can stand up flat. Using a melon scoop, carefully remove half of the inside of each potato half allowing room for the filling in the cavity created with the scoop.
  2. Spoon 1 1/2 tsp. Oikos Cucumber Dill Dip into the cavity of each potato half.
  3. In a small bowl mix together bacon and chives and sprinkle the top of each potato marble with approximately 1 tsp. of bacon-chive topping to garnish. Cover and refrigerate until ready to serve. These may be made 6-8 hours ahead of serving.