I’m certain this fresh cucumber dill dip must have been inspired by it’s Greek cousin Tzatziki sauce. The fresh bright farmstand flavors are a real palate pleaser and when cucumbers are in abundance, it’s a given that this dip will show-up on my table. Classic Greek Tzatziki sauce wouldn’t have mayonnaise in it but, being a proud Southerner, it does make a sneak appearance in my dip.
Mix this cucumber dill dip up a day in advance and enjoy it as a quick between meal snack or light dinner with pita crisps, fresh veggies, and a cool drink…ahh, creamy cool as a cucumber, goodness!
Fresh Cucumber Dill Dip
Author: Melissa Sperka
Serves: 3 cups
- 1 large cucumber, grated
- 1 [8 oz] spreadable onion & chive cream cheese, softened
- 1½ cups 2% plain Greek yogurt
- 1 cup mayonnaise
- 1 small shallot, finely minced [or ¼ cup minced red onion]
- 1 Tbsp flat leaf parsley, finely chopped
- 1 Tbsp fresh dill, finely chopped
- 2 garlic cloves, minced
- 2 tsp fresh lemon juice
- ½ tsp salt
- ½ tsp celery salt
- ½ white pepper [or more to taste]
- Clean the cucumber leaving the 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 the parsley, dill, minced garlic, lemon juice and seasonings. Whip together until fully combined.
- Add the grated cucumber and the finely minced 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.