Mouthwatering Cucumber Dip

There’s nothing better than having a go-to dip recipe that works for any occasion. Whether I’m hosting a summer barbecue or need something quick for the kids’ friends, I always come back to this cucumber dip. It’s fresh, easy to make, and uses ingredients I usually have on hand.

I discovered this recipe by accident when I had way too many cucumbers from our garden. Instead of letting them go bad, I decided to experiment. Now it’s become our family’s favorite dip for everything from veggie platters to pita chips.

The best part? You can make it in about ten minutes, and it actually tastes better after sitting in the fridge for a while. Perfect for busy weeknights when you need something healthy and tasty without the fuss.

What Kind of Mayonnaise Should I Use?

For this cucumber dip, you’ll want to stick with a good quality mayonnaise like Hellmann’s, which is what the recipe calls for. The creamy texture and tangy flavor of real mayonnaise makes all the difference in creating that perfect dip consistency. You could substitute with other name brands like Duke’s or Best Foods, but I’d avoid using light or reduced-fat mayo since it can make your dip watery and less flavorful. If you’re feeling adventurous, homemade mayonnaise works beautifully too, though it’s definitely not necessary for a great result.

Options for Substitutions

This creamy dip is pretty forgiving when it comes to swaps – here’s what you can change up:

• Hellman’s Mayonnaise: Any good quality mayonnaise will work here, or you can use half mayo and half Greek yogurt for a lighter version. Just know that using all Greek yogurt might make it a bit tangier.
• Whole fat sour cream: Low-fat sour cream works fine, though the dip won’t be quite as rich. You can also substitute with plain Greek yogurt or even cream cheese that’s been softened and thinned with a little milk.
• Dried dill: Fresh dill is actually better if you have it – use about 2 tablespoons of chopped fresh dill instead. If you don’t have dill at all, try dried chives or even a bit of dried tarragon.
• Lawry’s seasoning salt: Regular salt works, but you’ll lose some flavor complexity. Try garlic salt or onion salt as alternatives, or make your own blend with salt, garlic powder, and a pinch of paprika.
• Dried minced onion: Fresh minced onion works great – use about 2 tablespoons and let the dip sit for 30 minutes so the onion softens. Onion powder is another option, but use just 1 teaspoon since it’s more concentrated.

Watch Out for These Mistakes While Cooking

The biggest mistake when making cucumber dip is mixing everything together right before serving, which results in a bland, one-dimensional flavor – instead, prepare your dip at least 2 hours ahead (or even better, the night before) to let all those dried herbs and seasonings fully bloom and meld together.

Another common error is using low-fat mayo or sour cream thinking it’s healthier, but this actually makes the dip watery and less creamy, so stick with the full-fat versions for the best texture.

Don’t forget to taste and adjust your seasonings before chilling, since cold temperatures can dull flavors – you might need a pinch more salt or pepper after the dip has been refrigerated.

Finally, if your dip seems too thick after chilling, simply stir in a tablespoon of milk or water to get it back to the perfect consistency for dipping.

What to Serve With Cucumber Dip?

This creamy cucumber dip is perfect for dunking fresh cut vegetables like carrots, celery, bell peppers, and of course, cucumber slices for that extra cucumber flavor. I love serving it at parties with a big platter of crackers – everything from simple saltines to buttery Ritz crackers works great. It also makes an awesome spread for sandwiches and wraps, especially with turkey or ham, and you can even use it as a cool topping for baked potatoes. For summer gatherings, try it alongside some pita chips or bagel chips for a satisfying crunch that pairs perfectly with the herb-packed dip.

Storage Instructions

Refrigerate: This cucumber dip actually gets better after sitting in the fridge for a few hours! Store it in an airtight container in the refrigerator for up to 5 days. The flavors really meld together nicely, so I always make it at least 2 hours before serving for the best taste.

Make Ahead: You can easily make this dip up to 2 days in advance, which makes it perfect for parties or meal prep. Just give it a good stir before serving since the ingredients might separate slightly. The longer it sits, the more flavorful it becomes!

Serve: Always serve this dip chilled straight from the fridge. If it’s been sitting out for more than 2 hours at room temperature, it’s best to toss it since it contains mayo and sour cream. Keep it on ice if you’re serving it at a party or outdoor gathering.

Preparation Time	10-15 minutes
Cooking Time	0-0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1650
• Protein: 4-6 g
• Fat: 165-175 g
• Carbohydrates: 20-24 g

Ingredients

• 1 cup hellman’s mayonnaise
• 1 cup full-fat sour cream
• 2 tbsp dried parsley flakes
• 2 tsp dried dill weed
• 1 tbsp dried chopped onion
• 1/4 tsp lawry’s seasoned salt
• 1/8 tsp ground black pepper

Step 1: Combine the Dip Ingredients

• 1 cup Hellman’s mayonnaise
• 1 cup full-fat sour cream
• 2 tbsp dried parsley flakes
• 2 tsp dried dill weed
• 1 tbsp dried chopped onion
• 1/4 tsp Lawry’s seasoned salt
• 1/8 tsp ground black pepper

In a medium bowl, add the Hellman’s mayonnaise, full-fat sour cream, dried parsley flakes, dried dill weed, dried chopped onion, Lawry’s seasoned salt, and ground black pepper.

Mix thoroughly until all ingredients are fully incorporated and the dip is smooth.

Step 2: Chill the Dip

Cover the bowl with plastic wrap or a lid and refrigerate the dip overnight.

This resting time allows the flavors to meld together and helps the dried onions soften in the mixture, resulting in a creamier texture and richer taste.

Step 3: Mix and Serve

Before serving, give the dip a good stir to ensure it’s evenly mixed.

Serve chilled as a dipping sauce for cucumbers or other vegetables.

I like to garnish mine with a sprinkle of extra parsley for a fresh look.