Reviewed: Oct. 6, 2009

This was a great light and refrshing dip. I served with traditional gyro meat from this site and thought it was great. Made no changes whatsoever. It did make a lot though! Next time I will probably cut in half. Thanks!

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HuskerGirl

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Sep. 19, 2009

It's OK; but it is just an Americanized version of the Greek Tzatziki - which uses Greek Yogurt, cucumber (Peeled, seeded and finely chopped), garlic, dill, and a tad of XVOO.

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BABYBOOBEAR

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Reviewed: Sep. 19, 2009

This recipe is almost identical to a salad that my husband grew up with in Germany. He uses dried dill and slices the cucumbers. We eat it often with fish and mashed potatoes. I had never thought of making a dip out of it - but that's a great way to provide that fresh flavor we love in different way. Just a tip - to drain the water from the cucumbers so they don't make the salad or dip watery - my husband sprinkles the cucumbers with quite a bit of salt and leaves it to pull the water out. Then drain the water off (I usually just put them in a colander to start and sit it over the sink). I'm not sure about the salt getting off of the shredded cucumbers, but it pretty much leaves with the cucumber juice so the cucumbers don't end up being too salty - just skip the salt in the recipe.

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kimi

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Reviewed: Aug. 11, 2009

This is delicious for sure & Perfect for summer. I added freshly ground pepper and garlic powder and also used sea salt. Don't skimp on the lemon juice, it adds such a nice *zing* I took another's advice to squeeze the shredded (unpeeled) cucumber between paper towels and this worked perfectly to keep it from getting too runny. I served this with carrots, celery and cucumber slices. Yummy!! I'll make this often. Thanks!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2009

Delicious. Extremely refreshing! I think this would be great with pita chips and maybe carrots and cherry tomatoes.

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VWINKEL

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Reviewed: May 23, 2009

This stuff is awesome. I love dill and cucumber, and this is another great recipe with the two. I'm not sure we have chips anywhere, so I just tried it with bread cubes. Very good! I think I added a bit more lemon than called for--it's a bit lemony--but it's still wonderful. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 22, 2009

I love this recipe with garlic. Add one clove of pressed garlic for each 16 oz of sour cream. Or more if you are a garlic lover like I am.

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Annie

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Reviewed: Apr. 27, 2009

Nothing spectacular but fresh tasting. Tastes like tzitiki sauce.

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Melba

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Reviewed: Feb. 1, 2009

This recipe is so easy and quick! It's ready in about 10 minutes and tastes better the longer it sits in the refrigerator. It's great with veggies or chips and goes well as a dill sauce with asparagus.

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4GsMOM

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jan. 21, 2009

The only good thing about this recipe is that it made my fridge smell like dill.

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Bob

Cooking Level: Intermediate

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Reviewed: Aug. 19, 2008

Excellent recipe. I made this for work and 2 people asked me for the recipe and 3 people can't stop talking about it. Instead of grating and extracting the juice, I seeded the cucumber and chopped the cucumber into small pieces. This way, you could still taste the cucumber. It is a very refreshing dip!!

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GuineaPig

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Reviewed: Aug. 8, 2008

What a wonderful way to use dill and cucumbers from the garden! I chose this recipe because I did not have Greek yogurt on hand and wanted a sauce that could pass as tzatziki. I would definitely recommend this as a substitute. I added a small bit of olive oil mayo to the mixture, just to add thickness. UPDATE: Today I did not have any lemon juice on hand. If you find yourself in this situation, use vinegar as a substitute. However, do not use the full amount. Just add until the dip tastes right. I don't even know how much I added. Also, green onions make a nice addition.

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sashelena

Cooking Level: Intermediate

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Reviewed: Jul. 28, 2008

I made this dip last minute to go along with my salmon with lemon and dill (I was a little nervous my company would find the salmon bland). It was super easy and came out great after sitting in the fridge for about an hour. Great complement to the fish I'll most likely serve it on the side anytime I have salmon.

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Jul. 25, 2008

This dip was delicious. The fresh dill brought such a nice flavor to it.

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iluvfargo

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Reviewed: Jul. 16, 2008

very good...added 1/2 tsp thyme and 1/2 tsp black pepper. Used with Light Sour Cream. I also only used about 1/2 cup of fresh chopped dill since that was all I had and everyone loved it. Said it was fresh and light.

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Jesika

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Reviewed: Jul. 7, 2008

This was great. I added garlic for extra zing. We ate it with blackened tilapia.

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laralou

Cooking Level: Intermediate

Home Town: Bernardsville, New Jersey, USA

Living In: Cartersville, Georgia, USA

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Reviewed: Jun. 30, 2008

This dip is excellent. I needed a dip for a crudite platter I made, and I thought about buying a dip, then I found this recipe and thought I'd try it. I'm so glad I did because people RAVED about it. People said, "it tastes so fresh". It's so light, it's perfect for the warm weather. I'll definately make this again. Oh, I didn't add nearly that much lemon juice, I added just a squeeze.

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missy

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Reviewed: Jun. 26, 2008

I made this dip for an office party, and ALL the ladies loved it. One comment was "I've never tasted anything so fresh and light!" Delicious recipe and perfect for a summer snack:)

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jayminv

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Reviewed: Oct. 19, 2007

I had a couple different get-togethers today, and knowing I couldn't be in any control of the earlier one and knowing it would be full of calories, when I was asked to bring something for the later one, I went on a search for a good low calorie veggie dip. I ran into this one and it looked to be right up my alley. I have to say I enjoyed it very much. I only made a couple minor changes. I used fat free sour cream, and added some dried thyme and some black pepper. It was delicious, and after taking my kids to a carnival where my only choices for dinner were full of calories, it was nice to be able to take something healthy to my other get-together. The only thing I would have done differently if I had had it on hand at the time is instead of regular black pepper, I would have used freshly ground black pepper. Very good recipe. Thank you.

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Jayme

Cooking Level: Intermediate

Home Town: Ogden, Utah, USA

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Sour Cream, Cucumber and Dill Dip

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