Cucumber cream cheese dip, made with fresh peeled cucumber, mayo, lemon, and some spices - is an incredible appetizer. Made in 1 bowl in less than 10 minutes, this is served cold with chips or veggies, it's the perfect starter for any gathering.
Heathers Notes
We are really into dips and spreads in the house. Like you can always find one in our fridge OR the ingredients to whip one up in 10 minutes. There are ALWAYS things for 2 minute cream cheese and pepper jelly dip in our home - like I mean always! And we have been on a big spinach & artichoke dip in a bread bowl kick this year too. OH! And 10 minute Kentucky Benedictine spread is highly underrated IMO.
There is just always a need and occasion for a dip. Like you have friends stop by last minute and you have a little nibble for them. Or you are having a family dinner and there is a creamy dip with salty chips waiting to be devoured. Or it is a date night in and you want a fun special treat for your husband - anything goes when it comes to dips! They are a love language in themselves.
I recently was inspired by a recipe I made for my column in Kentucky Living Magazine, Around the Table, with a dip similar to this. After I made it I knew I could add a couple of things to it to bump up the flavors a notch. After testing it a couple of times and bringing it to a family dinner TWICE, it was a bit hit and a real winner.
This cucumber cream cheese appetizer is going to be a regular this summer. One bowl. 10 minutes. Fresh cucumbers, onions, lemon juices, and some spices - boom! One incredible dip!
Welcome to my kitchen! Make this dip with me!
First things first - to deseed or not to deseed the cucumber. Here is the thing. I have done both and I am going to be honest with you, grating a whole peeled cucumber is SO MUCH EASIER than grating a peeled and dressed cucumber. Once you have scraped the seeds out you are left with a flimsy half-circle-shaped veggie you have to grate on a fine side and I just found it so difficult. It would just bend and I ended up having to chop up half of it that wouldn't grate. So I gave up and just grated the whole peeled thing - seeds and all - and in my opinion, it was just fine. Not worth the hassle of scraping the seeds out. Again, this is just my opinion, but the seeds are soft and just a small part of it. Once it all gets mixed together you would never be able to tell the difference. So take it from me, just save yourself the time and hassle and grate the whole dang cucumber. 😉
I have this specific cheese grater* and I used the second finest side to grate the cucumber and the onion. This makes it small enough that you're not getting big chunks of either in the dip but also not too fine it just turns to straight mush.
This will serve around 8-10 people and is best served cold. You can serve this cucumber dip recipe right after making it or place it in the fridge to chill before needed. You can even make it up to 24 hours beforehand and keep stored airtight in the fridge.
This cucumber dip recipe is perfect to serve at a Superbowl party, tailgates, bridal or wedding showers, any get-together, or a back porch happy hour for 2. All occasions are great occasions! And with this being so simple, anyone can toss this together and impress all your friends. 🙂
Recipe
10 Minute Cold Cucumber Cream Cheese Dip with Dill
- Total Time: 10 minutes
- Yield: 10
Description
Cucumber cream cheese dip, made with fresh peeled cucumber, mayo, lemon, and some spices - is an incredible appetizer. Made in 1 bowl in less than 10 minutes, this is served cold with chips or veggies, it's the perfect starter for any gathering.
Ingredients
- 8 Ounces Cream Cheese - softened
- 3 Tablespoons Mayo
- 1 Large Cucumber - peeled
- ½ Small Onion - grated
- Juice of ½ Lemon
- ½ Teaspoon Dill
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Salt
- ¼ Teaspoon White Pepper
- Dash of Franks Hot Sauce
Instructions
- To a large bowl add the cream cheese and mayo. Mix with a hand mixer until smooth and creamy with no lumps remaining.
- Peel the cucumber and slice off the ends. Grate on the small side of a cheese grater. Place in some paper towels or a cheesecloth and squeeze out all of the water. Add to the bowl.
- Grate the onion on the same side of the grater as the cucumber. Add to the bowl.
- Add the rest of the ingredients and mix well until everything is smooth and blended.
- Serve immediately with chips, crackers, pretzels, or veggies - or store in the fridge to chill until needed.
Notes
- This can be made 24 hours before serving - just store airtight in the fridge.
- Leftovers can be kept for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer - Dips and Spreads
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 114
- Sugar: 1.5 g
- Sodium: 202.3 mg
- Fat: 11 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 1.6 g
- Cholesterol: 24.6 mg
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