Creamy cucumber dip made with sour cream, mayonnaise, dill, parsley, and seasoning salt—cool, tangy, and impossible to stop dipping.
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I didn’t set out to love this Creamy Cucumber Dip. Honestly, I was just trying to use up a tub of sour cream and that lone cucumber rolling around in the crisper drawer like it owned the place. You know the scene. It’s late. You’re kinda snacky. You don’t want chips, but you also don’t want… nothing.
So I mixed this up thinking, Okay, this’ll be fine. Not amazing. Not life-changing. Just fine.
Except it wasn’t just fine. I kept dipping. And dipping. And suddenly the bowl was… noticeably lighter. That’s usually my sign. When I stop paying attention to how much I’m eating, the recipe has crossed into dangerously good territory.
Now this creamy cucumber dip shows up all the time. BBQs. Lazy weekends. Random afternoons when I swear I’m “just grabbing a few cucumber slices” and somehow end up hovering over the fridge like a raccoon. Sound familiar?
Why you’ll Love this Creamy Cucumber Dip?
Here’s the thing — this isn’t a flashy dip. It doesn’t scream for attention. No roasted garlic. No fancy herbs. And honestly, I think that’s why it works.
This Creamy Cucumber Dip sits right in that sweet spot (even though there’s no sugar). It’s rich but not heavy. Tangy but not sharp. Cool and creamy in a way that feels refreshing instead of overwhelming. It doesn’t fight with whatever you’re dipping — it just gets along.
And I’ll admit… I go back and forth on whether it’s better right away or after chilling overnight. Overnight is deeper, more blended, more “grown-up.” Same day is brighter, a little punchier, a bit more chaotic. Depends on the mood, honestly.
Ingredient Notes
This Creamy Cucumber Dip keeps things basic, but each ingredient actually matters more than you’d think.
- Mayonnaise – Use one you trust. I lean toward Hellmann’s because it’s creamy without being oily. But hey, use what you grew up with. Loyalty counts.
- Whole Fat Sour Cream – I know low-fat exists, but… this is not the place. The texture just isn’t the same, and I always regret it when I try.
- Dried Dill – This is where the dip gets its personality. Without it, things feel a little lost.
- Dried Minced Onion – Adds depth, but only if you let it soften. Crunchy onion bits can be… polarizing.
- Dried Parsley – Mild, fresh, quietly holding everything together.
- Seasoning Salt – I go with Lawry’s because it’s nostalgic and comforting, but any seasoning salt you like will work.
- Black Pepper – Just enough to remind you this isn’t a bland party dip.
How to Make Creamy Cucumber Dip?
- Making this Creamy Cucumber Dip is basically an exercise in not overthinking. Dump everything into a bowl. Stir until smooth. Taste it. Pause. Taste it again because why not.
- Now. If you can wait — refrigerate it overnight. I know, waiting is annoying. I’m bad at it too. But this is when the dip calms down and finds itself. The onion softens. The herbs relax. Everything tastes more intentional.
- If you’re serving it the same day, I’d skip the dried onion and use onion powder or finely minced fresh onion instead. Otherwise, expect a little crunch. Some people love that. Some people… don’t.
- Give it one last stir before serving and adjust if needed. Sometimes I add an extra pinch of pepper. Sometimes I don’t. Depends on the day.
Storage Options
This creamy cucumber dip holds up really well in the fridge. Airtight container, 4–5 days, easy. It might separate a bit — totally normal. Just stir it back together and move on with your life.
Variations & Substitutions
Once you’ve made this Creamy Cucumber Dip once, you’ll probably start messing with it. That’s half the fun. Greek yogurt instead of sour cream if you want it tangier. Fresh dill if you’ve got it. A squeeze of lemon when you’re feeling fancy.
I’ve even grated cucumber directly into the dip before — seeds removed, moisture squeezed out — and it was really good. Slightly messier. Slightly riskier. Worth it.
What to Serve With Creamy Cucumber Dip?
Yes, it’s perfect with cucumber slices. Obviously. But don’t stop there. Bell peppers, celery, radishes — all solid choices. Crackers and pita chips if you’re not doing low-carb.
And listen… it’s really good as a sandwich spread. I didn’t expect that. I was skeptical. But it works. Shockingly well.
FAQ:
Can I make this ahead of time?
Yes, and it’s usually better that way. Overnight is ideal.
Is this dip keto friendly?
Yep. This creamy cucumber dip fits right into a low-carb or keto lifestyle.
Can I freeze it?
I wouldn’t. Mayo and sour cream don’t bounce back well.
What if I don’t like dill?
Try chives or parsley instead. It’ll change the vibe, but it still works.
This Creamy Cucumber Dip isn’t trying to impress anyone. It just quietly shows up, does its job, and somehow becomes the thing everyone keeps eating. The bowl empties faster than expected. Someone asks for the recipe. You shrug like it’s no big deal — even though you know it kinda is.
If you make it, tell me how you served it. Veggies? Crackers? Straight from the bowl with a spoon at midnight? No judgment here. I’ve been there too.
Creamy Cucumber Dip
Ingredients
- 1 cup mayonnaise Hellmann’s preferred
- 1 cup whole-fat sour cream
- 2 teaspoons dried dill
- 2 tablespoons dried parsley
- 1 tablespoon dried minced onion
- ¼ teaspoon seasoning salt
- ⅛ teaspoon ground black pepper
Instructions
- In a medium mixing bowl, combine the mayonnaise and sour cream until smooth and fully blended.
- Add the dried dill, dried parsley, dried minced onion, seasoning salt, and ground black pepper. Stir until all ingredients are evenly incorporated.
- Cover the bowl and refrigerate for at least 8 hours, preferably overnight, to allow the flavors to fully develop and the dried onion to soften.
- Before serving, stir the dip thoroughly to restore a smooth consistency. Adjust seasoning if necessary.
Notes
