Cucumber Dill Dip is a simple, zesty dip that’s perfect for spring gatherings. It’s the foolproof choice when you need something in a hurry.
I love having some favorite, tried and true dip recipes in my arsenal of quick appetizers. Do you? I am crazy about Southwest Crab Dip and Loaded Baked Potato Dip, but truth be told, I pretty much love all dips. What about you?
Cucumber Dill Dip
This creamy concoction puts me in mind of spring and summer. The tangy, freshly chopped dill, mixed with two beautiful, crisp cucumbers and the slight heat of the Sriracha makes for a versatile, savory dip.
Look, sometimes good old Ranch dip is exactly the right choice for a party. Everyone is familiar with it and almost everyone loves it. It’s a safe bet but changing it up a bit is always fun.
When choosing cucumbers for the Cucumber Dill Dip, you want to look for the best you can find. Here are some tips that might help.
Tips for Choosing a Perfect Cucumber
Cukes are in season beginning in late June, early July. I’m a fan of Seasonal Food Guide to find what’s in season near me.
They are actually a fruit. (I’m always surprised when something I thought was a vegetable turns out to be a fruit. I’m looking at your tomatoes and bell peppers.)
Avoid them if they are super wrinkly. Those wrinkles can mean the cucumber is dried out, probably from sitting around too long.
The green skin should be just that – green. Any yellow spots you see can mean it was too long on the vine. Pass those over for ones that look beautifully green with no discolorations.
Bigger is not better here. Leave the huge cucumbers for the skinny variety, and be sure to choose two that are not too long. About the length of a dollar bill is good.
Some people put them in the refrigerator until they use them, but I don’t. I leave them on the counter. When they get too cold, they begin to decay.
Lots of people, maybe you’re one of them, insist upon an ice-cold cucumber. If you do, wrap it in plastic wrap before you put it in the fridge and it will last longer.
Don’t put your cucumbers near your tomatoes! They do not like ethylene gas.
Make the Cucumber Dill Dip ASAP
Those yummy green goodies won’t last for long once you have them home. They should be eaten within a day or two. That’s why you should whip up this dip the day you purchase them, or the day after. Enjoy!
Cucumber Dill Dip
- 16 oz cream cheese softened
- 2 C mayo
- 2 tsp fresh dill chopped
- 2 large cucumbers peeled and chopped
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dried minced onions
- 2 tsp Sriracha sauce
- 2 tsp kosher salt
- In a large bowl, beat together the cream cheese and mayo until smooth
- Mix in the dill, cucumbers, lemon juice, dried onions, Sriracha, and salt until combined
- Place into the fridge until ready to serve!