Cucumber Dill Dip #1

A Crisp, Cool Cucumber Dip For Crunchy Things

This cucumber dill dip is the kind of recipe you make once and put on heavy rotation all summer. Crisp diced cucumber, fresh dill, and a creamy base of mayo and sour cream come together in 15 minutes flat.

The technique that separates a good cucumber dip from a watery one happens at the start. The recipe says to peel, seed, and finely dice the cucumber, then squeeze out the excess water in a colander before mixing. Skip that and you end up with thin, runny dip an hour after it hits the table.

The diced green bell pepper adds an unexpected crunch that mayo-only dips lack, while white pepper keeps the seasoning sharp without leaving black specks in the pristine pale-green color.

Kitchen Tips

• Salt the diced cucumber lightly and let it sit 10 minutes before squeezing. The salt pulls out water faster and intensifies the cucumber flavor.
• Use full-fat mayo and sour cream. Reduced-fat versions break down when mixed with the cucumber liquid and turn weepy.
• Chop the dill at the last minute. Pre-chopped dill loses its volatile oils within a couple hours.
• Make it at least 1 hour ahead so the dill has time to perfume the whole bowl.
• Stir before serving. Dips like this separate as they sit.

Variations

• Stir in a tablespoon of fresh lemon juice and a grated garlic clove for a tzatziki-style dip.
• Add 2 tablespoons of crumbled feta for a Greek twist.
• Use Greek yogurt instead of sour cream for a tangier, lighter version.