Cucumber Dip Recipes

COOL CUCUMBER DIP

Steps:

• Combine all ingredients in a blender or food processor; cover and process until smooth. Chill until serving. Serve with raw vegetables.

CUCUMBER DIP RECIPE

Steps:

• Wash the cucumber in warm water and pat dry with a paper towel. Cut the cucumber in half lengthwise and remove any seeds. Grate the cucumber, including the peel, then place it into a strainer and squeeze out as much juice as possible to prevent the dip from becoming too thin.
• Add the cream cheese to a bowl and mix until it's smooth-there shouldn't be any lumps.
• Add the grated cucumber, green onions and lemon juice, stir until well combined then season with salt and pepper to taste. Refrigerate for at least 1 hour.
• Transfer the dip into a serving bowl and serve with your favorite crackers or veggies. Enjoy!

CUCUMBER DIP

Steps:

• In a food processor pulse all ingredients until smooth. Refrigerate before serving for at least 1 hour. Serve with carrots and celery sticks.

DILL CUCUMBER DIP

Steps:

• Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.

CUCUMBER DIP

Steps:

• In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!

KYLE'S CUCUMBER DIP

Steps:

• Mix cream cheese, cucumber, Cheddar cheese, dill, lemon juice, garlic powder, and salt together in a bowl until thoroughly combined; refrigerate for 2 hours to blend flavors before serving.

CUCUMBER YOGURT DIP

Steps:

• to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
• This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
• Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
• You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.

GARLIC CUCUMBER DIP

Steps:

• Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

CUCUMBER DIP II

Steps:

• In a bowl, thoroughly blend the cream cheese, cucumber, onion, mayonnaise, and garlic salt. Cover, and chill in the refrigerator until serving.

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

CUCUMBER DIP

Steps:

• Peel and grate cucumber.
• Mix cucumber with vinegar and salt and refrigerate overnight.
• When ready to serve, thoroughly blend cream cheese, mayonnaise, and garlic.
• Press all liquid from the marinated cucumber; discard the liquid and stir the cucumber into the cream cheese mixture.
• Serve with fresh vegetables or a thin corn chip.