Creamy Cucumber Dill Dip - Easy Appetizer or Snack! (2024)

Delicious Details

• Cuisine Inspiration:American, Mediterranean-inspired
• Primary Cooking Method:No-Cook
• Dietary Info:Gluten-free, Low Carb
• Skill Level:Easy

Cucumber Dill Dip Ingredients and Substitutions

Here’s a quick rundown of what you’ll need to make this recipe, as well as some swaps you can make. Be sure to scroll to the recipe card for the full quantities and detailed instructions.

• Plain Greek yogurt. I like to keep it lighter with lowfat yogurt, but you can also use nonfat or whole milk, depending on your preference.
• Cream cheese. Softened to room temperature. Regular or light is fine, but I do not recommend fat free.
• Cucumber. Preferably a seedless English cucumber or mini cucumbers, chopped. If you use a regular cucumber, you should halve it lengthwise and scoop out the seeds. You can also make this dip more like tzatziki if you shred the cucumber.
• Onion powder.
• Dill. Fresh gives it the best flavor, but in a pinch, you can use dried dill.
• Lemon juice. Again, another case where I recommend using fresh.
• Minced garlic. Either fresh cloves or from a jar is fine.
• Salt.

• Peeling is optional. You don’t have to peel the cucumbers, but you can if you want to.
• Soften the cream cheese. Having the cream cheese at room temperature is important for a nice, smooth dip.
• Let it sit. While you can enjoy the dip right away, puttign it in the refrigerator for a few hours or overnight will really allow the flavors to blend and develop.
• Fresh is best. With so few ingredients, you really want all of the flavors to shine, which is why I recommend fresh lemon juice, garlic, and dill inplace of their bottled alternatives.

Storing Yogurt Dip

Because it contains dairy and other fresh ingredients, it must be kept refrigerated in a sealed container. If your ingredients are fresh, it should stay good for 3 to 4 days, but always discard it if in begins to smell off. You may notice a little liquid separation. In that case, just give it a stir. Do not freeze it, as it will become watery.

4.3 from 9 votes

• 8 ounces plain Greek yogurt, about 3/4 cup (nonfat, low fat, or whole milk)
• 4 ounces cream cheese, softened (regular or light)
• 1/2 cup mini or English cucumber, chopped
• 1/4 teaspoon onion powder
• 1-2 teaspoons minced fresh dill or 1/2 teaspoon dried dill weed
• 1 teaspoon lemon juice
• 1/2 teaspoon minced garlic
• 1/4 teaspoon salt
• Assorted fresh vegetables

• In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. If you desire a thinner consistency dip, add more yogurt, 1/4 cup at a time, stirring and tasting as you go.

• Transfer contents to a bowl and serve with fresh, raw vegetables or pita chips.

Nutrition Facts

Creamy Cucumber Dill Dip

Amount Per Serving (0.25 cup (approximately))

Calories 39Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 2g10%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 1g

Cholesterol 9mg3%

Sodium 69mg3%

Potassium 16mg0%

Carbohydrates 1g0%

Fiber 0.03g0%

Sugar 1g1%

Protein 2g4%

Vitamin A 114IU2%

Vitamin C 0.3mg0%

Calcium 26mg3%

Iron 0.02mg0%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Chef Becca Heflin

Course: Appetizer, Dip, Snack

Cuisine: American

Leave a Rating Instagram Pin Recipe