Fresh Cucumber Dill Dip is the Southern inspired cousin to Greek tzatziki sauce. Serve the farm fresh flavors with veggies or chips for dipping, on those days you’re in the mood to snack.
Fresh Cucumber Dill Dip
This fresh cucumber dip is inspired by it’s Greek cousin Tzatziki sauce. The bright flavor is a real palate pleaser. When cucumbers are in abundance, it’s a given that this dip will show-up on my table. Fresh salads like my cherry tomato cucumber salad are fantastic healthy ways to enjoy summer bounty. Classic Greek tzatziki sauce wouldn’t include mayonnaise as an ingredient but, being a proud Southerner, it does make a sneak appearance in my dip. Mix this cucumber dill dip one day in advance and enjoy it as a quick between meal snack or light dinner with pita crisps and fresh vegetables for dipping.
- Fresh dill has a milder flavor when compared to dried dill which has more intensity.
- English cucumbers have less seeds than the typical variety found at the market. You may use either, just remove excess seeds when using the latter.
- The flavored cream cheese adds a lovely creaminess and pop of flavor to the dip overall.
- Allow ample time for the dip to chill so, the flavors can marry.
- For more dip inspiration checkout my Parade article featuring 25 Party Ready Dips.
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Helpful Kitchen Items:
Fresh Cucumber Dill Dip
Servings: 3 cups
- 1 large cucumber or English cucumber grated
- 1 8 oz container onion & chive cream cheese softened
- 1 1/2 cups 2% plain Greek yogurt
- 1 cup mayonnaise
- 1 small shallot finely minced [or 1/4 cup minced red onion]
- 1 Tbsp flat leaf parsley finely chopped
- 1 Tbsp fresh dill finely chopped
- 2 medium garlic cloves minced
- 2 tsp fresh lemon juice
- 1/2 tsp salt
- 1/2 tsp celery salt
- 1/2 white pepper adjust to taste
- Clean the cucumber leaving peel intact. Grate the cucumber whole, then ring in paper towels to remove any excess moisture. Set aside while you prepare the rest of the ingredients.
- In a medium mixing bowl, use a hand mixer to whip together the cream cheese, yogurt and mayonnaise for 2 minutes until fluffy.
- Add parsley, dill, minced garlic, lemon juice and seasonings. Whip together until fully combined. Add cucumber and shallot. Use a spatula and mix this together by hand.
- Place into an airtight container and refrigerate until serving. Chill for at least 4 hours, preferably overnight.
- Serve with veggies, pita crisps, pretzel crisps, or crostini.