easy Cucumber Dill Dip
It’s a simple and easy dip recipe for a cold Cucumber Dill dip made with Greek Yogurt, sour cream, and fresh dill. A dip you’ll make again and again in the summer when cucumbers and fresh dill are readily available and you are looking for that refreshing combo of cucumber, dill, and yogurt. Serve it up with fresh veggies, homemade rice crackers, on your veggie burgers, or even as a yummy dressing.
Are you looking for an interesting summer dip recipe? Try my Dill Pickle Dip with Ham recipe? This is another delicious dip made from cream cheese, ham, and salted pickles, which makes a perfect appetizer and one of our favorite dips.
Nothing can beat the coolness and freshness of yogurt, cucumber, and dill. And when combined together in the form of dip with few other ingredients, they become a winning combo that makes your tongue tingle in a good way. Keep cucumbers in your fridge (or steal them fresh from your garden!) to make this yummy dip whenever you want a quick snack.
When the farmer’s markets get going in high gear, it seems that cucumbers multiply right before your eyes. Like, how can there be so many!? And fresh dill! I ADORE the fresh herb stand with her mile-high piles of herbs.
But when it comes to dill, I have this weird thing with dill. I think it’s ugly and bit awkward. I rarely find a use for dill, and so I only grow it long enough to grab a bit here or there and then let it go to seed. I mean, I WANT to like it. But really, it doesn’t hold up to my favorites of basil and thyme except in this dip.
In this dip, I want to marry dill. This dip makes me understand the reason dill exists in nature. Dill and Greek yogurt with cucumbers is just the perfect way to spend a summer evening. Out on the back porch with a gin and tonic, chips and Cucumber Dill Yogurt Dip, and a puppy at our feet, what a Glorious evening!
The ingredients of this dip are simple and usually found in your fridge and home garden. Even if you have one missing, like sour cream, you can either replace it with mayonnaise, use more yogurt, or don’t use it altogether. This recipe is totally adaptable.
- Cucumber: Because cucumber is packed with water it is extra refreshing and good for you. But, if you don’t take the time to squeeze that water out you’ll end up with soup. Don’t skip that ever important step.
- Greek yogurt: Greek yogurt gives this dip a creamy texture with a tangy zip. You can use mayo, if you prefer. But why? The flavor and nutrients are better with yogurt. Pinky swear.
- Dill: Although I don’t like dill generally, I think it’s a heavenly match when paired with cucumbers. Use fresh dill for this recipe, if you can. If you use dried be prepared to double or triple the amount to get the same flavor.
- Sour cream: Sour cream adds to the creaminess and tang of the dip. You can skip it or replace it with more yogurt, if you like. Heck, replace the yogurt and go for a total sour cream dip. But I think you’ll appreciate how a small amount of sour cream can make a difference!
Some adaptations of the cucumber dill dip recipe:
- This dip uses a base of 1 part sour cream and 1 part Greek yogurt to 2 parts diced cucumber. You could make it more rich and similar to the deli variety by subbing cream cheese and mayonnaise instead. Simply whip the cream cheese first and then add the remaining ingredients.
- Try using fresh garlic and a bit of chopped green onion to achieve a bit of amped-up flavor.
- Instead of the spices, you can use a package of ranch dressing dry mix.
- A shot of hot sauce can be amazing!
- Substitute eggplant, zucchini, or tomatoes for some of the cucumber.
How to Make Cucumber Dill Dip
- Take one finely chopped or grated cucumber and set it aside in a colander for 15 to 30 minutes to drain extra water or gently press it to remove excess water.
- Finely chop the dill and keep it aside for later use.
- Mix the sour cream and yogurt together.
- Add the squished cucumber and spices to the yogurt mixture. Mix gently and well.
- Add in the finely chopped dill and mix well.
- To enjoy the best flavor, make it and refrigerate it for at least two hours.
- You can make this dip a day or two ahead of when you want it but be sure to stir it well before serving. You’ll find that liquid comes up to the top when the dip has been stored for longer than a few hours. This is just the liquid from the cucumbers (even if you strain it well you’ll get some additional liquid coming off) and is perfectly fine.
- Do not freeze this dip. Because the recipe contains dairy products you’ll find that it separates and turns into a funky texture when frozen.
- Store any unused dip in a well sealed container in the fridge for up to 3 days. Be sure to stir prior to using again.
Cucumber Dill Dip
- 1 cup finely chopped cucumber let stand in a colander for about 15 minutes to get some of the liquid out
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 1 teaspoon salt
- 1/2 teaspoon pepper.
- 1/2 teaspoon garlic powder
- 1 bunch of fresh dill finely chopped. (about 1/2 cup)
- Stir together the sour cream and yogurt.
- Add the cucumber and spices.
- Gently stir in the dill.
- Chill for at least 2 hours before serving.