Cucumber Dip

This tasty make-ahead Cucumber Dip will have you happily scarfing your veggies! It's a great cold dip for veggie platters and makes a fantastic snack or appetizer.

Course Appetizer

Cuisine American

Keyword Cucumber Dip

Prep Time 5

Chill Time 1

Total Time 5

Servings servings

Calories 126kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

1 cup sour cream
1 cup quality Mayonnaise (like Dukes or Hellmann’s)
2-3 TBSP fresh minced chives or scallions
2 TBSP dried or fresh parsley
2 tsp dried dill
1 tsp garlic powder
¼-½ tsp salt
⅛ tsp ground black pepper
1 tablespoon dried minced onion

SERVE WITH:

sliced cucumber
chopped vegetables like carrots, broccoli, cauliflower, etc...
choice of crackers, pretzels, ruffles, or pita chips (optional)

Instructions

Combine all ingredients and mix well.
Place dip in an airtight container in the refrigerator overnight.
The real deliciousness happens when the herbs and spices get up close and personal in the fridge and have time to soften and amplify the flavors. Trust me, it’s exponentially better if you let it chill in the fridge overnight. It’s science. Delicious, edible science!
This tasty dip will stay fresh and delicious for up to 4 days in the fridge. Serve with fresh sliced cucumbers and your choice of additonal dippers and enjoy!

Notes

Have fresh dill handy? You're welcome to use that in place of dried! With fresh dill you'll add an extra teaspoon or two for the same flavor profile as dried. Adjust to taste and you're good to go!

Full-fat mayo and sour cream is essential here for dip flavor and texture. A little fat paired with vegetables is essential for better absorbing certain antioxidants and vitamins anyways.

Nutrition Facts below are estimated per 2 TBSP serving dip using an online recipe nutrition calculator. Adjust as needed based on choice of dippers and portion chosen.

Nutrition