A cucumber-forward cold dip built around squeezed cucumber, cream cheese, sour cream and fresh dill.
Recipe scope: This is a cucumber-forward dill dip, not a generic dill veggie dip.
This cucumber dill dip is defined by cucumber + dill + cream cheese + sour cream. It is not the Greek-yogurt herb dip and it is not positioned as tzatziki.
Control cucumber moisture
Salting, resting and squeezing grated cucumber before mixing is the central technique. Do not transfer the accumulated cucumber liquid into the creamy base.
If the finished dip is still too thin, see How to Fix a Watery Dip.
Cream cheese vs. Greek yogurt
For a cream-cheese-forward all-purpose dip, see cream cheese vegetable dip. For a yogurt-forward herb dip with cucumber served on the side, see Greek yogurt vegetable dip.
Best vegetables
Carrots, cucumber spears, celery, peppers, radishes, cauliflower and broccoli work well. See Dips for Carrots and Cucumbers.
Storage
Use the central storage guide for refrigerated and room-temperature guidance.
Recipe card
Creamy Cucumber Dill Dip with Cream Cheese & Sour Cream
Prep: 20 min · Cook: 0 min · Total: 50 min · Optional chill: 30 min · Yield: About 2 cups
Ingredients
- 1 medium English cucumber, about 8 oz / 225 g
- 8 oz / 225 g cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp finely chopped fresh dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp fresh lemon juice
- 1/2 tsp fine salt, divided
- 1/4 tsp black pepper
Instructions
- Grate the cucumber and toss with 1/4 tsp salt. Let stand 10 minutes.
- Squeeze the grated cucumber very well in a clean towel.
- Beat softened cream cheese until smooth and mix in sour cream.
- Add garlic powder, onion powder, lemon juice, remaining salt and pepper.
- Fold in cucumber and dill.
- Cover and chill 30 minutes before serving.
