I make this Cream Cheese Cucumber Dip whenever I want something cool, creamy, and refreshing on the table. It combines smooth cream cheese with crisp cucumber and simple seasonings for a light yet flavorful dip that works perfectly for gatherings, snacks, or even as a spread.
Why You’ll Love This Recipe
I love how incredibly easy this dip is to prepare with just a handful of fresh ingredients. I enjoy the balance of creamy texture from the cream cheese and the refreshing crunch from the cucumber. I also appreciate that it pairs well with crackers, fresh vegetables, pita chips, or even as a sandwich spread. When I need a quick appetizer that still feels homemade and fresh, this is one of my favorite choices.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz cream cheese, softened
1 cup finely diced cucumber (seeds removed if watery)
2 tablespoons sour cream
1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
1 tablespoon fresh chives, chopped
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
Directions
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I start by softening the cream cheese at room temperature so it blends smoothly.
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I finely dice the cucumber and gently pat it dry with paper towels to remove excess moisture.
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In a mixing bowl, I combine the softened cream cheese and sour cream until smooth and creamy.
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I stir in the diced cucumber, dill, chives, lemon juice, garlic powder, salt, and black pepper.
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I mix everything thoroughly until well combined.
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I refrigerate the dip for at least 30 minutes before serving to allow the flavors to develop.
Servings and Timing
I typically get about 8 servings from this recipe, depending on how it’s served.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes
Variations
I sometimes add finely minced garlic instead of garlic powder for a stronger flavor. When I want extra brightness, I mix in a little lemon zest. If I prefer a tangier dip, I replace the sour cream with plain Greek yogurt. For a bit of texture, I occasionally add finely chopped red onion. When I want a lighter version, I use reduced-fat cream cheese.
Storage/Reheating
I store this dip in an airtight container in the refrigerator for up to 3 days. Since cucumber releases moisture over time, I give it a quick stir before serving again. I don’t recommend freezing this dip because the texture can become watery and grainy once thawed. This dip is best enjoyed chilled, so I do not reheat it.
FAQs
Can I make this dip ahead of time?
I often prepare it a day in advance and keep it refrigerated. I find that the flavor actually improves as it sits.
How do I keep the dip from becoming watery?
I make sure to remove the cucumber seeds and pat the diced cucumber dry before mixing it in.
Can I use dried herbs instead of fresh?
I can use dried herbs if needed. I usually reduce the amount since dried herbs are more concentrated in flavor.
What can I serve with this dip?
I like serving it with fresh vegetable sticks, crackers, toasted baguette slices, or pita chips.
Can I use English cucumber?
I prefer using English cucumber because it has fewer seeds and less moisture, which helps keep the dip thick and creamy.
Conclusion
I enjoy making this Cream Cheese Cucumber Dip because it is simple, refreshing, and always a crowd-pleaser. The creamy base combined with fresh cucumber and herbs creates a dip that feels light yet satisfying. Whenever I need a quick and reliable appetizer, this is one recipe I always come back to.
Cream Cheese Cucumber Dip
A cool and creamy dip made with smooth cream cheese, crisp cucumber, and fresh herbs, perfect for serving with crackers, vegetables, or as a flavorful spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 ounces cream cheese, softened
- 1 cup finely diced cucumber (seeds removed if watery)
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh chives, chopped
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
Instructions
- Allow the cream cheese to soften at room temperature until smooth and easy to mix.
- Finely dice the cucumber and pat dry with paper towels to remove excess moisture.
- In a mixing bowl, beat together the softened cream cheese and sour cream until creamy and smooth.
- Stir in diced cucumber, dill, chives, lemon juice, garlic powder, salt, and black pepper.
- Mix thoroughly until evenly combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to develop before serving.
Notes
- Remove cucumber seeds and pat dry to prevent excess moisture.
- Use Greek yogurt instead of sour cream for a tangier flavor.
- Add lemon zest for extra brightness.
- Stir before serving if liquid separates slightly.
- Store in the refrigerator for up to 3 days; do not freeze.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 30 mg
