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–+ servings
chilled cucumber cream cheese

Cucumber Cream Cheese Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 box grater or handheld grater
  • 1 fine-mesh sieve or colander
  • 1 clean kitchen towel or paper towels
  • 1 mixing spoon or silicone spatula
  • 1 Knife
  • 1 Cutting board
  • 1 Set of measuring cups
  • 1 set of measuring spoons
  • 1 plastic wrap or airtight container

Ingredients
  

  • 1 1/2 cup cream cheese softened
  • 1/2 cup Greek yogurt plain
  • 1 1/2 cup cucumber grated and well-drained
  • 2 tablespoon fresh dill finely chopped
  • 1 tablespoon fresh chives finely sliced
  • 1 tablespoon lemon juice freshly squeezed
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon fine sea salt or to taste
  • 1/4 teaspoon black pepper freshly ground
  • 1 tablespoon olive oil optional for richness

Instructions
 

  • Grate the cucumber on the coarse side of a grater into a small bowl.
  • Transfer the grated cucumber to a fine-mesh sieve or colander and press firmly to release as much liquid as possible.
  • Wrap the cucumber in a clean kitchen towel or paper towels and squeeze again to remove excess moisture, then set aside.
  • In a medium mixing bowl, add the softened cream cheese and Greek yogurt.
  • Beat or stir the cream cheese and yogurt together until smooth and well combined.
  • Add the grated, drained cucumber to the bowl and gently fold it into the cream cheese mixture.
  • Stir in the chopped dill, chives, lemon juice, garlic powder, onion powder, salt, and black pepper.
  • If using, drizzle in the olive oil and mix until fully incorporated.
  • Taste the dip and adjust seasoning with more salt, pepper, or lemon juice as desired.
  • Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container.
  • Refrigerate for at least 30 minutes to allow the flavors to meld and the dip to slightly firm up.
  • Stir the dip once more before serving and transfer to a serving bowl if desired.

Notes

For best results, drain the cucumber very well so the dip stays thick and creamy and does not become watery over time; English or Persian cucumbers work especially well because they have fewer seeds and thinner skins, but if you use standard cucumbers, scrape out the seeds before grating. You can lighten the dip further by increasing the Greek yogurt and reducing the cream cheese slightly, or enrich it by using full-fat versions of both. This dip keeps well covered in the refrigerator for up to 3 days, though you may need to stir to reincorporate any liquid that separates. Serve with pita chips, crackers, sliced vegetables, or use as a spread for sandwiches and wraps, and feel free to customize the herbs with parsley, mint, or a pinch of dried dill if fresh is unavailable.
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