Creamy Cucumber Dill Dip

Total Time
Prep 5 mins
Cook 0 mins

This is very simple and just as impressive. I've posted the full-fat version, but you can make this lower fat by using a low fat cream cheese and a low fat/no fat mayo. You can make this up to 48 hours in advance and it will taste great, just give it a stir before serving.

Ingredients Nutrition


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


Most Helpful

This dip tastes so fresh! I made it yesterday and let it sit overnight in the refrigerator to blend flavors. I made the recipe with non-fat mayo and cream cheese, and added a healthy sprinkle of cayenne pepper to give it a kick. One thing I did was grate the cucumber in the food processor, and squeeze the liquid out similar to squeezing frozen spinach that's been thawed. I also cut the recipe in half and it still made plenty. It's super-delicious on Ritz crackers! I can't wait until there is a pot luck so I can take this dip with me. Thanks for posting!

sizwizz August 11, 2009

Wow.. this is so good and can be used for just about anything. I made it to go with little falafel appetizers, but we wound up dipping fresh veggies and pretzel crisps into it too! Everyone wanted the recipe. I'll be making this again. I chopped the cucumber but it was still a little too chunky for me, so I plunked my hand blender into the bowl and gave it a few whirls. It was perfect.

luvmybge December 03, 2006

Way too runny. Maybe because i used home grown cukes which are more watery than store bought.

homespao August 10, 2015

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