Homemade Creamy Cucumber Dill Dressing

January 15, 2025

Get ready to drizzle your way to happiness! This homemade creamy cucumber dill dressing is a refreshing, tangy hug in a bottle. Perfect for salads, veggies, or even as a dip, it’s bursting with fresh flavors that’ll make your taste buds cheer. Let’s mix up some magic together!

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If you’re anything like me—and by that, I mean you’re obsessed with flavor—you’re always on the hunt for something that takes the everyday salad or snack to the next level. Friends, let me introduce you to the MVP of dressings: homemade creamy cucumber dill dressing. It’s smooth, it’s tangy, and it’s the closest thing to a garden-fresh hug in a bottle. Whether you’re jazzing up a bed of greens, dunking crunchy veggies, or even slathering it on sandwiches, this dressing is a total game changer. Plus, it’s homemade, which means no weird mystery ingredients. Just pure, creamy perfection!

Homemade Creamy Cucumber Dill Dressing Recipe

What makes this dressing truly special is its refreshing combination of cucumber and dill—two ingredients that go together like peas in a pod, or, in this case, cucumbers in a blender! You’ll be using fresh cucumber, which lends a cool and crisp essence, and fragrant dill, which gives it that unmistakable herbaceous kick. Toss in some tangy Greek yogurt for creaminess (and bonus protein points), a splash of apple cider vinegar for zing, and just enough garlic to keep it interesting. The result is a dressing that’s bright, balanced, and perfectly versatile. Who knew a simple combination of ingredients could feel like a culinary masterpiece?

Now, let me spill the (literal) dressing on how to nail this recipe every single time. First, make sure to peel and deseed the cucumber if you want a silky-smooth texture—this step is worth it, trust me. For maximum dill flavor, use fresh dill instead of dried. Oh, and don’t be shy about adjusting the consistency! If you prefer your dressing a bit thicker for dipping, skip thinning it out with water or olive oil. Or, if you like it drizzly, add a little liquid at a time until it’s just how you like it. Lastly, let the dressing chill for at least 30 minutes in the fridge before serving. This allows all those fabulous flavors to meld together. Patience is a virtue, my friend.

Now it’s time to toss, dip, and drizzle your way to happiness! This dressing is divine as-is, but you can always customize it. Add a squeeze of lemon for extra brightness, a pinch of smoked paprika for a surprise twist, or even swap the Greek yogurt with a dairy-free alternative for a vegan spin. Serve it over a big vibrant salad, alongside crunchy crudités, or dollop it onto baked potatoes—it’s truly that versatile. So, grab your blender and let’s get creamy! Your salads and taste buds will thank you.

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Prep Time

15 minutes

Cook Time

Servings

4 servings

Cuisine

American

Ingredients

•1 cup plain Greek yogurt
•1/4 cup mayonnaise
•1 tablespoon fresh dill, finely chopped
•1 tablespoon fresh parsley, finely chopped
•1 tablespoon fresh chives, chopped
•1 clove garlic, minced
•1 teaspoon Dijon mustard
•1 teaspoon white vinegar
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•1/2 cup cucumber, finely grated and excess water squeezed out

Instructions

1
In a medium-sized bowl, combine the Greek yogurt and mayonnaise until smooth.
2
Add the chopped dill, parsley, and chives to the yogurt mixture and stir well.
3
Add the minced garlic, Dijon mustard, and white vinegar to the bowl and mix until combined.
4
Fold in the grated cucumber and mix thoroughly.
5
Season with salt and black pepper to taste, adjusting as needed.
6
Transfer the dressing to a covered container and refrigerate for at least 1 hour to allow the flavors to meld together.
7
Serve chilled as a dip, salad dressing, or sauce for your favorite dishes.

Nutrition Information

Calories

45 calories per 2 tablespoons

Protein

Carbs

Fat

Frequently Asked Questions

Q: Can I use a different type of yogurt instead of Greek yogurt?

A: Yes, you can substitute Greek yogurt with regular plain yogurt, but the dressing may be slightly thinner in consistency. If you prefer a non-dairy option, use a plain, unsweetened plant-based yogurt like almond or coconut yogurt.

Q: What can I use instead of fresh dill, parsley, or chives?

A: If you don’t have fresh herbs on hand, you can use dried herbs instead. Use 1 teaspoon of dried dill, 1 teaspoon of dried parsley, and 1 teaspoon of dried chives as substitutes. Keep in mind that dried herbs are more concentrated, so use them sparingly and adjust to taste.

Q: How do I make sure the cucumber doesn’t make the dressing watery?

A: To prevent the dressing from becoming watery, grate the cucumber finely and then squeeze out the excess water using a clean kitchen towel or paper towels. This step is crucial for maintaining the creamy texture of the dressing.

Q: How long can I store this dressing in the fridge?

A: The dressing can be stored in an airtight container in the refrigerator for up to 3-4 days. Stir it well before serving, as the ingredients may separate slightly during storage.

Q: Can I make this dressing vegan?

A: Yes, you can make this vegan by using plant-based yogurt, vegan mayonnaise, and replacing Dijon mustard with a vegan-certified mustard. Ensure that any other ingredients used are also vegan-friendly.

Q: What are some serving suggestions for this dressing?

A: This dressing works wonderfully as a salad dressing, a dip for fresh vegetables, or a sauce for grilled meats, fish, or roasted vegetables. You can also use it as a spread for sandwiches or wraps for added flavor.

Q: Why does my dressing taste bland even after adding the listed ingredients?

A: Taste the dressing after refrigerating, as the flavors develop over time. If it still tastes bland, try adding a pinch more salt, a dash of white vinegar for tanginess, or an extra touch of fresh herbs for a flavor boost.

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