Okay so this is a recipe with like five minutes of actual work. The hard part?? Patience. You have to let it sit in the fridge overnight (!!), which feels impossible when you just want to dunk a cucumber in it immediately, but the dried onions need time to soften and the dill needs time to settle in and do its thing. Trust me. Worth the wait.
This is the dip that disappears first at every cookout, family thing, random Tuesday when you put out a veggie tray and call it dinner. It’s creamy, it’s herby, it’s got that little tang from the sour cream + mayo situation, and the parsley + dill combo is doing a LOT of heavy lifting. People ask what’s in it. You act mysterious. Secret recipe. Very hush hush.
Why You Must Make This the Night Before
Overnight is NON-NEGOTIABLE here. Those dried onions need hours to soften (otherwise you’re crunching on sad little bits!) and the dill + parsley need time to bloom into actual flavor instead of just sitting there like dusty strangers.
Give it 8+ hours, minimum. Trust me, impatience ruins this dip.
What to Serve with Cucumber Dip
- FRESH VEGETABLES obviously (carrots, celery, bell peppers, broccoli, cauliflower)…. the OG dippers. Cold, crunchy, and always welcome at the party.
- PITA CHIPS OR TOASTED BREAD scoop it up thick. Toasted triangles handle this creamy situation like champs.
- CRACKERS butter, rye, everything bagel, whatever’s sturdy enough to not snap mid-dip.
- GRILLED CHICKEN OR FISH dollop generously on top. The dill and parsley combo *earns its keep* here.
- BURGERS AND SANDWICHES swap plain mayo for this dip on your bun. Trust the process.
- BAKED POTATOES it’s basically sour cream that decided to dress up.
- PRETZELS salty, crunchy, made for the job. No notes needed.
How to Store Leftover Dip
- Scoop leftover dip into an AIRTIGHT container (glass works best… no flavor transfer issues)
- Press plastic wrap directly onto the surface to PREVENT that weird skin from forming
- Keeps in the fridge for UP TO 5 days MAX
- Give it a solid stir before serving again (it separates a bit as it sits)
- Do NOT freeze this dip! Mayo and sour cream turn grainy and straight up unpleasant
You May Also Like
- Cold Spinach Artichoke Dip
- Layered Greek Hummus Dip
- German Cucumber Salad
- Cucumber Salad with Greek Yogurt
- Keto Bagel Cucumber Bites
- Smoked Salmon Dip
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: Whisk the Creamy Base
- 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: Refrigerate Overnight for Flavor
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: Stir and Garnish
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.