Dill Cucumber Dip Recipe - Allrecipes.com
Dill Cucumber Dip Recipe
  • READY IN 5 mins

Dill Cucumber Dip

Recipe by  

"This cool, refreshing dip is great in the summer, and a fine way to use fresh garden cucumbers. Serve with crackers or chips."

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Original recipe makes 3 cups Change Servings
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  • PREP

    5 mins
  • READY IN

    5 mins

Directions

  1. Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2006

This dip is definitely very simple, but the taste is amazing. I always use an English cucumber (seedless with 'edible' skin), shred the entire thing in the food processor, and then squeeze out the excess liquid for better texture. Also, definitely use fresh dill, you will not be disappointed. I think the dip's success depends on what you serve it with. My preferences: Garlic Melbas (good for dipping), fresh veggies, and tortilla chips.

 
Most Helpful Critical Review
Oct 13, 2003

I think you need a lot more dill weed than the recipe calls for. I almost tripled it!

 
Aug 11, 2003

Awesome! I made this to go with homemade fried zucchini sticks...

 
Aug 16, 2003

We have cucumbers coming out of our ears (husband planted huge garden!) so I took a gamble on this recipe and doubled it the first time I made it. IT IS WONDERFUL! I just went to the store and bought 8 more packages of cream cheese because we don't dare run out of this stuff - its addictive! Note: first time I made it I didn't have enough liquid in the pepper sauce, so I added water to the jar & hoped it would work. (A taste test off off my finger proved that it didn't - so I added 1/4 tsp of Cajun seasoning salt to the doubled recipe.) Perfect! I liked the little zing from the Cajun flavor, so next time I make the dip I will add it again w/ maybe just a touch more. Only suggestion I have is to suggest using very mild flavored crackers or chips as the dip is so good - you don't want to overpower it with a strong flavored cracker.

 
Apr 05, 2004

I actually made this as a filling for tea sandwiches...I made it as written (except I grated the cucmber and pressed out the water before adding it), then added another 1/2 tsp. dill, dash onion powder, and dash seasoned salt to pump up the flavor a bit. I then added a couple of drops of green food coloring. Along with ham or chicken salad, and cheese spread, it made beautiful ribbon sandwiches. I also had a lot left over which we used as a dip. I would have to say if I used it for sandwiches again, I would probably use 1/2 as much mayo. A very good and useful recipe.

 
Sep 06, 2007

Loved it! Added some finely chopped onion. Could just eat this with a spoon, no chips or crackers!!

 
Apr 21, 2012

I used reduced fat cream cheese/mayonnaise. I made no other changes. This was good but not great--it reminds me a little of tzakiki sauce. I think it could use more dill and maybe some fresh minced garlic. I'd like to play with this recipe. Maybe substitute half nonfat greek yogurt in place of some of the mayonnaise next time.

 
Jan 20, 2007

I only buy English cucs, which after running thru my food processor, I placed in a colander, sprinkled with salt and let it drain for five hours. I used a soft herbed cream cheese and a tsp. of the dill. Nice dip Reid and thanks!

 

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Nutrition

  • Calories
  • 101 kcal
  • 5%
  • Carbohydrates
  • 1 g
  • < 1%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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