For this Cucumber Dip, we use a few staple ingredients from our fridge and pantry.
We'll add a couple of fresh herbs and turn it into an amazingly smooth and creamy dip. One that's perfect for veggies, pita bread, and crackers.
The full rich flavors of sour cream and Greek yogurt are perfectly balanced by the cool freshness of the cucumber.
There’s simply no better way to enjoy cucumbers!
Ingredients
Cucumber - Look for a hothouse/English cucumber. Those are the long, skinny cucumbers you'll often find individually wrapped in plastic.
Fun Fact - Did you know that cucumbers consist 95% of water?
Variations and Additions
- You can make a more calorie-friendly version of this dip by just using only Greek Yogurt instead of a combination of Greek Yogurt and sour cream.
- You can boost flavors even more if you add a bit of lemon pepper spice to the dip.
- Instead of using fresh dill, you can substitute fresh parsley for a slightly sweeter dip. Whenever I do this I use curly parsley over flat-leaf parsley. No good reason, other than that we just like the texture better.
How To Make Cucumber Dip
Prep
- Peel a large cucumber and cut it lengthwise in half. Use a teaspoon to scoop out the inside flesh. Discard the flesh. Finely dice or grate the cucumber.
This process is very similar to what we do with our zucchini when we make Sausage Stuffed Cheesy Zucchini Boats.
Making The Dip
- In a medium bowl combine Greek Yogurt, sour cream, and lemon juice.
- Mix in diced cucumber, dill weed, and scallions. Season to taste with salt and paper.
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Cucumber Dip
Ingredients
- 1 cucumber English/hothouse - peeled, scooped, finely chopped
- 1 cup Greek Yogurt
- 1 cup Sour Cream
- 2 tablespoons dill weed fresh
- 1 scallion
- 1 tablespoon lemon juice
Instructions
Prep
- Peel a large cucumber and cut it lengthwise in half. Use a teaspoon to scoop out the inside flesh. Discard the flesh. Finely dice or grate the cucumber.
Making The Dip
- In a medium bowl combine Greek Yogurt, sour cream, and lemon juice. Mix in diced cucumber, dill weed, and scallions. Season to taste with salt and paper.