Wednesday, June 13, 2012

Cucumber Dill Dip Recipe

If the rain ever stops up here in New England, eventually we will be getting some warm (hot) summer weather. When it comes to summer entertaining, or even just snacking, I love a good dip. Plus, it sometimes gets my kids to try foods they normally wouldn't if there was no dip to slather it in.  When I was working on my Old London snacks review, I wanted to make a light and somewhat healthy dip to accompany the snacks. I found one on All Recipes that looked pretty good and just adjusted based on the items I had and my taste preferences.

Cucumber Dill Dip Recipe

Adapted from

1 large cucumber
16 oz container sour cream
2 tablespoons dried dill
1/2 fresh lemon juice
1/2  teaspoon salt

1. Peel, grate and drain cucumber.
2. In medium size mixing bowl, combine grated cucumber with sour cream.
3. Add dill, lemon juice and salt and mix well.
4. Store in fridge for at least 2 hours before serving.

To grate your cucumber, use the larger size of the grater. Using the small size will just give you cucumber mush. I love this Pyrex grater because it holds it all neatly for me.

The grated cucumber should look something like this. Don't even try to pick out the seeds. Not that I did or anything.

Cucumbers contain a lot of water, so once it is grated you will have to try and get as much of that water out as possible.The original recipe mentioned something about a cheesecloth and squeezing. Um, no. I wasn't even trying that and I don't own a cheesecloth. So I took a small fine strainer, place the cucumber in it and used my ginormous spoon to push down and squeeze the water out.

You'd be surprised how much water will come out of a single cucumber.

Combine the cucumber and sour cream in a bowl.

Add in the dill, lemon and salt. All three can be adjusted to your taste.

Mix everything well, then cover and store in your refrigerator. I would recommend to let it cool for at least 2 hours, longer if you can.

I served mine with melba toast and bagel chips but it would also be great with fresh vegetables, pita chips and even a sauce for some salmon.


  1. sounds tasty and I certainly would give that a try too

  2. Not that I ever tried to pick the seeds out of a cucumber dip (no one can prove anything!), but I've since learned that if I want my cucumber (whatever) to be seedless, I need to cut it in half lengthwise and use a spoon to scoop out the seeds. You probably already know this, but it was a revelation to me when I was 50 (you can't prove I'm over 50, either). Thanks for the recipe, it sounds good and I'm going to give it a try.

  3. We are about to have lots of cucumbers from our garden and I am definitely going to try this. Thanks for the recipe!


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