This Fresh Cucumber Dill Dip is the Southern inspired cousin to Greek tzatziki sauce. Serve the farm fresh flavors with vegetables or pita 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.
Helpful Tips for Making Fresh Cucumber Dill Dip
- Lighter yogurt, mayonnaise, and cream cheese will work beautifully in this dip.
- Fresh dill has a milder flavor when compared to dried dill which has more intensity. Should you choose to use dried dill, decrease the amount to taste.
- English cucumbers have less seeds than the typical variety found at the market. You may use either, just remove excess seeds when using the regular cucumbers you're used to seeing in the produce department.
- The chive and onion 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 fully marry.
- For more dip inspiration checkout this recipe for Greek 7 Layer Dip from Skinny Taste.
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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 ⅓ fat chive and onion cream cheese softened
- 1 ½ cups 2% plain Greek yogurt
- 1 cup light mayonnaise
- 1 small shallot finely minced [or ¼ cup minced red onion]
- 1 tablespoon flat leaf parsley finely chopped
- 1 tablespoon fresh dill finely chopped
- 2 medium garlic cloves minced
- 2 teaspoon fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon celery salt
- ½ 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.
Serving: 1cup | Calories: 290kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 1384mg | Potassium: 219mg | Fiber: 1g | Sugar: 10g | Vitamin A: 348IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 1mg