Cucumber Dill Dip is cool, creamy, and refreshingly herby — grated English cucumber folded into Greek yogurt and sour cream with shallots, parsley, and plenty of fresh dill. It comes together in under 20 minutes and works as a dip for fresh veggies, a sauce for grilled chicken or fish, or a spread for sandwiches. Chill it for half an hour and the flavors settle into something you'll want on everything.
Craving something cool, creamy, and incredibly refreshing? This cucumber dill dip is your answer! Ready in under 20 minutes, it’s a versatile superstar that works as a dip for fresh veggies, a sauce for grilled chicken or fish, or even a spread for sandwiches. The combination of crisp cucumber, tangy yogurt, and fresh herbs is simply irresistible.
Ingredients
• 1 large English cucumber, finely chopped or grated
• 1 cup (240g / 8.5 oz) Greek yogurt
• 1 cup (240g / 8.5 oz) sour cream
• ¼ cup (40g / 1.41 oz) shallots, finely diced
• 1 tbsp fresh parsley, chopped
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) salt
• ½ tsp black pepper, freshly ground
• Fresh dill for garnish
Instructions
1. Directions
2. Prepare the Cucumber: For the best texture, grate the cucumber, toss with a pinch of salt, and let it sit in a colander for 15 minutes to draw out excess water. Squeeze thoroughly to remove all liquid. For a quicker version, simply chop the cucumber finely.
3. Combine : In a medium bowl, combine the prepared cucumber, Greek yogurt, sour cream, and diced shallots. Stir until everything is evenly mixed.
4. Season and Chill: Stir in the garlic powder, salt, pepper, and chopped parsley. Taste and adjust seasoning as needed. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve: Garnish generously with fresh dill before serving.
Nutritional Information
• Serves: 6
• Total Time: 20 MIN
• Calories: 119
• Total Fat: 8.8g
• Net Carbs: 5.6g (0.2 oz)
• Protein: 5g
• Fiber: 0.3g
Pro Tips
• For the creamiest, non-watery dip, it is essential to grate and squeeze all excess moisture from the cucumber before mixing.
• A squeeze of fresh lemon juice (about 1-2 teaspoons / 10 ml / 0.3 fl oz) will brighten up all the flavors and add a lovely, zesty note.
• For a bolder flavor, substitute the garlic powder with one clove of freshly minced garlic.
• This dip tastes even better the next day! Make it ahead of time and let it chill in the refrigerator overnight.
FAQ
Q: How do I keep my cucumber dip from getting watery
A: The best way to prevent a watery dip is to remove the excess moisture from the cucumber. The recipe recommends grating the cucumber, salting it, and letting it sit in a colander for 15 minutes. Then, squeeze it thoroughly to remove all the liquid before mixing it with the other ingredients.
Q: Can I make this cucumber dill dip ahead of time
A: Yes, this dip is perfect for making ahead. In fact, the flavor improves after chilling. Prepare the dip as instructed and store it in an airtight container in the refrigerator for at least 30 minutes, or even overnight, to allow the flavors to fully meld.
Q: What should I serve with this cucumber dip
A: This versatile dip is excellent with a variety of foods. Serve it with fresh vegetables, pita chips, or crackers. It also works wonderfully as a cool sauce for grilled chicken or fish, or as a spread on sandwiches and wraps.
Q: Can I use fresh garlic instead of garlic powder
A: Absolutely. For a bolder garlic flavor, the recipe suggests you can substitute the 1 teaspoon (5 ml / 0.2 fl oz) of garlic powder with one clove of freshly minced garlic. This will give the dip a more pungent, fresh taste.
Pro Tips
- Grate the cucumber, toss it with a pinch of salt, and let it drain in a colander for 15 minutes, then squeeze out every last bit of liquid. Skipping this is the reason homemade cucumber dip turns watery.
- A squeeze of fresh lemon juice (1-2 teaspoons) brightens all the flavors and adds a lovely zesty note — stir it in with the seasoning.
- For a bolder flavor, swap the garlic powder for one clove of freshly minced garlic. It's sharper and more aromatic in the finished dip.
- This dip tastes even better the next day, so make it ahead and let it chill overnight — the dill and shallots mellow into the yogurt base beautifully.
- Garnish generously with fresh dill just before serving; the color and aroma are half the appeal of this dip.
Frequently Asked Questions
Can I make this cucumber dill dip ahead of time?
Yes — and you should. It tastes even better the next day after the flavors have had time to meld. Cover and refrigerate it overnight and give it a good stir before serving.
Why is my dip watery?
The cucumber is holding water. Grate it, salt it, and let it drain in a colander for 15 minutes, then squeeze it thoroughly before mixing it in — that step is essential for a thick, creamy dip.
Can I use fresh garlic instead of garlic powder?
Yes — substitute one clove of freshly minced garlic for the teaspoon of garlic powder. It gives the dip a bolder, sharper flavor.
Is this dip keto-friendly?
Each of the 6 servings has about 5.6g of net carbs, mostly from the yogurt and shallots, so keep portions sensible. Serve it with crisp vegetables or spoon it over grilled chicken or fish instead of a sugary sauce.
Recipe card below.
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Cucumber Dill Dip
Ingredients
Method
- Directions
- Prepare the Cucumber: For the best texture, grate the cucumber, toss with a pinch of salt, and let it sit in a colander for 15 minutes to draw out excess water.
- Squeeze thoroughly to remove all liquid. For a quicker version, simply chop the cucumber finely.
- Combine : In a medium bowl, combine the prepared cucumber, Greek yogurt, sour cream, and diced shallots.
- Stir until everything is evenly mixed.
- Season and Chill: Stir in the garlic powder, salt, pepper, and chopped parsley.
- Taste and adjust seasoning as needed. For best results, cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Serve: Garnish generously with fresh dill before serving.
