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Cucumber Dill Dip

Cucumber Dill Dip – A Cool & Creamy Summer Favorite

This cucumber dill dip is cool, crisp, and refreshing—just what you need when the heat hits. Perfect as a cold dip for veggies or crackers, it's a great option to pack for beach days, picnics, or as a light bite before dinner. Made with sour cream and herbs for that classic creamy zing, this summer dip strikes the perfect balance between indulgence and lightness.
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Course: Appetizer, Snack
Cuisine: American, Mediterranean
Keyword: Cucumber Dip, Dill Dip, Cold Dip, Summer Recipe, Creamy Dip, Vegetable Dip
Prep Time: 15 minutes
Cook Time: 0 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 servings
Calories: 110kcal
Cost: low

Equipment

  • Mixing Bowl
  • Colander
  • Paper towels

Ingredients

Dip Base

  • 1 cup sour cream full-fat for creamiest texture
  • 1 cup Greek yogurt 2% or whole milk
  • 2 medium cucumbers peeled, seeded, and finely diced

Herbs & Seasonings

  • 3 tablespoons fresh dill finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
  • 2 green onions thinly sliced

Instructions

  • Peel, halve, and seed cucumbers, then dice finely. Place diced cucumber in a colander, sprinkle with ½ teaspoon of salt, and let sit for 10 minutes. Pat dry thoroughly with paper towels.
  • In a large mixing bowl, combine sour cream and Greek yogurt until smooth.
  • Fold in the prepared cucumbers, chopped dill, minced garlic, lemon juice, olive oil, remaining salt, black pepper, and sliced green onions. Stir gently to combine.
  • Cover the bowl and refrigerate for at least one hour to allow flavors to develop.
  • Before serving, let sit at room temperature for 10-15 minutes for optimal flavor perception and stir once more.

Notes

For a dairy-free version, use coconut yogurt in place of Greek yogurt and sour cream. English or Persian cucumbers have fewer seeds and thinner skin, making them easier to prepare. For extra flavor, add ¼ teaspoon of ground cumin and a pinch of sumac. This dip is best when made 12-24 hours ahead of time, allowing flavors to fully develop while maintaining texture.

Nutrition

Calories: 110kcal | Carbohydrates: 4g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 120mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 150mg | Iron: 0.2mg
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