Cold Roast Beef and Horseradish Cucumber Boats

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the boats: Cut the cucumbers in half lengthwise. Take a metal spoon and scrape out the wet center seeds to create a hollowed-out ditch.

Step 2

Dry the boats: Place the cucumbers upside down on a paper towel for 5 to 10 minutes to drain off excess moisture.

Step 3

Mix the horseradish spread: In a small bowl, stir together the sour cream (or cream cheese and heavy cream), horseradish sauce, onion powder, garlic powder, salt, and black pepper until completely smooth.

Step 4

Fill the boats: Spoon the cool, zesty horseradish spread evenly into the bottom of the cucumber boats.

Step 5

Layer the roast beef: Take your Buddig roast beef slices (layer 3 or 4 together so it's hearty), roll them up, and press them firmly down into the horseradish spread.

Step 6

Garnish and serve: Top with the shredded Provolone or Monterey Jack cheese if you want an extra layer of flavor. Slice into rounds or serve whole.