Best Cucumber Dill Dip Recipes

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL

Steps:

• Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
• Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
• Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

DILL CUCUMBER DIP

Steps:

• Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

CUCUMBER-DILL YOGURT DIP

Steps:

• In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

CUCUMBER DILL DIP

Steps:

• In a small bowl, combine the mayonnaise, sour cream, onion, dill, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in cucumber. Serve with vegetables and/or crackers.

CREAMY CUCUMBER DILL DIP

Steps:

• Beat the cream cheese until smooth.
• Add the rest of the ingredients and mix until smooth and creamy.
• Cover tightly and chill until ready to serve.
• Garnish with additional dill sprigs and chopped red bell pepper if desired.

CUCUMBER-DILL SHRIMP DIP

Steps:

• In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. , Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.

CUCUMBER DILL YOGHURT DIP

Steps:

• Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
• Serve with fresh vegetables.

LEMON-DILL CUCUMBER DIP

Steps:

• In a small bowl, mix first seven ingredients; refrigerate, covered, until flavors are blended, about 1 hour. If desired, sprinkle with additional dill and lemon peel before serving.

SOUR CREAM, CUCUMBER AND DILL DIP

Steps:

• Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

CUCUMBER DILL DIP - WW

Steps:

• Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy.
• Add dressing, milk and dill weed.
• Mix well until well blended.
• Stir in cucumber and onion.
• Cover and refrigerate at least one hour to allow flavor to blend.

CUCUMBER DILL DIP FOR FRESH VEGGIES

Steps:

• Beat cream cheese until smooth.
• Stir in remaining ingredients until well blended.
• Cover and chill until serving time.

CUCUMBER DILL DIP OR SALAD DRESSING

Steps:

• Peel, seed and finely dice the cucumber.
• Using a colander, squeeze out any excess water from the cucumber chunks.
• Place in a bowl and blend well with the dill.
• Blend in the remaining ingredients and mix thoroughly.
• Cover and chill.

CUCUMBER DIP WITH FRESH DILL

Steps:

• Puree the cucumber in a blender until chunky but not liquefied.
• Stir in the yogurt and dill.
• Cover and chill in refrigerator until ready to serve.
• Serve with raw vegetables, pita bread or spicy foods.

TZATZIKI ( GREEK STYLE CUCUMBER AND YOUGHURT DIP WITH DILL)

Steps:

• 1. Mix cucumber and 1 tablespoon salt in small bowl, cover and chill 3 hours
• 2. Add greek yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic.
• 3. Squueze out as much of the liquid from the cucumber that you can. Stir cucumber into youghurt. Season with pepper. Cover and chill at least 2 hours ( can be made a day ahead)
• 4. Preheat over to 400 degrees, place pita wedges on a baking sheet brush with olive oil and bake until crisp about 10 minutes. Let cool. ( Can also be made a day ahead) Store Pita in airtight contain at room tempeture. Serve with Tzaziki.

DILL AND CUCUMBER DIP

Steps:

• Chop cucumber into small bits and the spring onion finely. Then combine all ingredients except for the salt, into a bowl and chill for about one hour. You may want to add or lessen the amount of sour cream or miracle whip/mayo that you use depending on your own taste buds, I prefer miracle whip in this dip. Make sure to add salt at the last minute to avoid a watery dip - make sure to completely drain the water from the cukes! Yummy for your tummy. Let me know what you think, please.

CUCUMBER DILL DIP

Steps:

• 1. In a medium bowl, beat the cream cheese until smooth. Stir in all remaining ingredients and chill until ready to serve. Can serve with assorted fresh vegetables, chips or crackers.

CUCUMBER DILL DIP

Steps:

• 1. Beat cream cheese until smooth. Add lemon juice, onion, dill weed, horseradish and tobasco. Fold in cucumbers. Chill. Serve with triscuits, crackers or vegetables.

CUCUMBER DILL DIP TZATZIKI AMERICAN STYLE

Steps:

• Take out cream cheese and let it get to room temperature.
• While the cream cheese is coming to room temperature, peel the cucumber and slice it down the middle (long way) Scoop out the seeds with a spoon. Then grate the fleshy deseeded cucumber halves.
• Place the grated cucumber in a colander or cheese cloth along with the salt. Let it sit for at least 1/2 hour to drain more liquid. Then squeeze out as much water as you can. It will not be completely dry, but give it what you got!
• In a Kitchen aid, or bowl if using a hand blender, combine the softened cream cheese and sour cream. Blend it until it is smooth. If you want a thinner sauce, add more sour cream. You can also use plain yogurt in place of the sour cream.
• Add the vinegar,garlic,chives and dill. Blend again. Then add the drained shredded cucumbers. Add salt and pepper to taste.
• Refrigerate over night to blend flavors, but do taste it and add according to taste. This is not a traditional Tzatziki recipe, but one that can be made with ingredients that are readily available. Fresh tasting and many ways to enjoy! :)