Cucumber Dill Dip

There’s something about setting down a chilled bowl of creamy cucumber dill dip that instantly makes a table feel welcoming.

Pale green flecks of cucumber and bright specks of fresh dill peek through a smooth, velvety base, carrying a cool, garden-fresh aroma.

This is a light, invigorating snack or appetizer that comes together in minutes—perfect for busy weeknights, casual lunches, or last-minute guests.

It’s ideal for beginner cooks, health-conscious snackers, and anyone who loves easy entertaining.

I still remember a summer evening when friends dropped by unannounced; I opened the fridge, stirred this dip together with what I’d on hand, and a simple plate of crisp vegetables and warm pita suddenly felt like a planned gathering instead of a scramble.

Bring it out for game days, potlucks, or weekday meal prep, and it’ll quietly steal the show. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, invigorating flavor with cool cucumber and fresh dill
• Comes together quickly with simple, everyday ingredients and minimal prep
• Pairs perfectly with veggies, pita, chips, or grilled meats
• Stays thick and creamy thanks to well-drained cucumber and Greek yogurt
• Makes ahead easily, with flavors improving as it chills

Ingredients

• 1 cup Greek yogurt, full-fat — use thick, unsweetened yogurt for best creaminess
• 1 cup sour cream — full‑fat gives richer flavor and texture
• 1 cup cucumber, grated and well-drained — squeeze very dry to keep dip thick
• 2 tablespoons fresh dill, finely chopped — use soft fronds, not thick stems
• 1 tablespoon fresh lemon juice — freshly squeezed for brighter acidity
• 1 tablespoon extra-virgin olive oil — choose a mild, fruity oil
• 1 clove garlic, finely minced — mince very fine for even flavor
• 1/2 teaspoon salt — start here, then adjust to taste after chilling
• 1/4 teaspoon black pepper, freshly ground — fine grind blends more smoothly

Step-by-Step Method

Grate the Cucumber

Grate the cucumber using the large holes of a box grater. Work over a plate or shallow bowl to catch the juices. Keep your fingers clear as you near the end of each piece.

Aim for even shreds so they mix smoothly into the dip. Set the grated cucumber aside for draining.

Drain the Cucumber Thoroughly

Transfer the grated cucumber to a fine-mesh strainer or wrap it in a clean kitchen towel. Squeeze or press firmly over the sink or a bowl to remove as much liquid as possible.

Take your time; extra moisture will thin the dip. Set the drained cucumber aside while you prepare the base.

Whisk the Creamy Base

Add the Greek yogurt and sour cream to a mixing bowl. Whisk until the mixture is completely smooth and uniform. Eliminate any visible lumps for a silky texture.

Make sure the bowl is large enough to hold all remaining ingredients. This creamy base will carry the cucumber and herbs evenly.

Fold in the Cucumber

Add the well-drained, grated cucumber to the creamy base. Use a spoon or spatula to fold it in gently but thoroughly.

Distribute the cucumber evenly so you get some in every bite. Check that no large clumps remain. Scrape the sides and bottom of the bowl as you mix.

Add Herbs, Aromatics, and Seasoning

Stir in the chopped fresh dill, minced garlic, lemon juice, olive oil, salt, and black pepper. Sprinkle them evenly over the surface before mixing. Fold and stir until everything is fully incorporated.

Taste a small spoonful and note the balance of lemon, salt, and dill. Adjust slightly if needed.

Chill to Develop Flavor

Cover the bowl tightly with plastic wrap or a lid. Refrigerate the dip for at least 30 minutes. Allowing it to rest lets the garlic and dill infuse the creamy base.

Plan for a longer chill if time allows. Keep the dip cold until just before serving for best texture and flavor.

Stir and Serve the Dip

Remove the dip from the refrigerator and give it a quick stir to recombine any separated liquid. Transfer to a serving bowl if desired. Garnish with a sprinkle of dill or a drizzle of olive oil.

Serve chilled with fresh vegetables, pita, chips, or alongside grilled meats and fish.

Ingredient Swaps

• Use all Greek yogurt (2 cups) instead of sour cream for a lighter, higher-protein dip; or swap in full-fat plain yogurt if Greek isn’t available (just drain it briefly for thickness).
• For dairy-free, use thick unsweetened coconut or almond yogurt plus a dairy-free sour cream alternative; drain well so the dip isn’t runny.
• Replace fresh dill with 2–3 teaspoons dried dill if needed, or try parsley, mint, or chives for a different flavor profile.
• If you’re out of lemon juice, use white wine vinegar or apple cider vinegar (start with 1–2 teaspoons and adjust to taste).

You Must Know

– Troubleshoot • If the dip turns runny

Squeeze the grated cucumber again in a towel and fold in an extra ¼–½ cup Greek yogurt.

Because high-moisture cucumbers can leak over the first 30–60 minutes, this tightens texture back to “holds a scoop” thickness.

– Flavor Boost • When it tastes flat after chilling

Add a pinch (⅛–¼ tsp) more salt and another ½–1 tsp lemon juice, then taste again after 5 minutes.

Cold mutes brightness and salinity, so the seasoning that seemed fine at room temp often needs a small bump once chilled.

– Avoid • If the garlic is harsh or overpowering

Stir in 2–4 more tablespoons of yogurt or sour cream and let it sit another 15–20 minutes.

Diluting and giving it time softens raw garlic’s sharpness, especially after it has intensified overnight.

– Make-Ahead • For serving later or tomorrow

Use only ½ clove garlic (or ½ tsp) and add the remaining garlic just 30 minutes before serving.

Garlic strength can nearly double after 12–24 hours, so staggering the addition keeps the flavor balanced.

– Scale • When doubling or tripling for a crowd

Double or triple everything except salt and lemon juice; start with only 1½× those and adjust at the end.

Seasonings don’t always scale linearly, and it’s easier to reach the right brightness and salt level with small additions.

Serving Tips

• Serve in a shallow bowl, topped with extra dill and a drizzle of olive oil.
• Pair with sliced cucumbers, carrots, bell peppers, and cherry tomatoes for a colorful crudité platter.
• Offer alongside warm pita wedges, naan, or crusty bread for dipping.
• Use as a creamy sauce for grilled chicken, lamb, salmon, or shrimp skewers.
• Spoon into mini cups or endive leaves for easy, elegant individual appetizers.

Storage & Make-Ahead

Store cucumber dill dip in an airtight container in the refrigerator for up to 3 days.

The garlic flavor will intensify, so consider using a little less if making it ahead.

Stir before serving.

This dip doesn’t freeze well; freezing alters the creamy texture and can cause separation.

Reheating

This dip is best served cold and generally shouldn’t be reheated, as dairy may separate.

If slightly too cold from the fridge, let it sit at room temperature for 10–15 minutes instead of using a microwave, oven, or stovetop.

Greek Mezze Platter Staple

Once it’s nicely chilled, I love setting cucumber dill dip at the heart of a Greek mezze platter, where it feels right at home among small, colorful plates.

I tuck the bowl beside warm triangles of charred pita, their edges soft and steamy, just begging to be dragged through the cool, thick swirl.

Around it, I scatter jewel-like bites: briny Kalamata olives, crumbles of salty feta, blistered cherry tomatoes, and crisp ribbons of cucumber and bell pepper.

When you scoop into the dip, you hit that creamy, tangy mix of Greek yogurt and sour cream, the freshness of dill, and tiny cucumber flecks that crunch softly.

Each bite feels like a little escape to a sunlit terrace.

Final Thoughts

Give this cucumber dill dip a try and see how quickly it disappears at your next gathering.

Feel free to tweak the herbs, garlic, or lemon to make it perfectly your own.

Frequently Asked Questions

Can I Safely Freeze Cucumber Dill Dip Without Ruining Its Texture?

No, you can’t freeze it without losing that silky texture. Ice crystals form, yogurt and sour cream separate, and it thaws grainy and watery instead of lush, cool, and velvety on your tongue.

How Can I Make This Cucumber Dill Dip Completely Dairy-Free?

Use thick coconut yogurt and vegan sour cream, then grate and squeeze cucumber very dry. I’d whisk in dill, lemon, garlic, olive oil, salt, pepper—chill it until flavors bloom like a cool summer evening.

What Wines Pair Best With Cucumber Dill Dip at a Party?

I’d pour crisp Sauvignon Blanc or Grüner Veltliner for you—think chilled glasses beading with condensation, bright citrus and green herbs echoing the dill, their zippy acidity cutting through creaminess while everything feels light, garden-fresh, and lingering.

Is This Cucumber Dill Dip Suitable for People With Low-Sodium Diets?

Yes, it can be, if you reduce or skip the salt. I’d keep the garlic gentle, lean on bright lemon and cool dill, then taste with crisp veggies, letting quiet flavors whisper instead of shout.

How Can I Turn This Dip Into a Salad Dressing or Sauce?

You can thin it with cold milk or buttermilk, whisking until it lazily ribbons from your spoon. Taste, add lemon and pepper, then pour over crisp greens or warm roasted vegetables while it’s still luxuriously cool.