Cumcumber Dill Dip

This cucumber dill dip has real crunch from chopped seeded cucumbers folded into a cream cheese and mayo base. Fresh dill and a squeeze of lemon keep it bright, while a dash of hot sauce adds a barely-there warmth that makes you reach for another scoop without knowing exactly why.

Beat the cream cheese until smooth first, then stir in everything else. Starting with lumpy cream cheese means the dip never fully comes together. Softened, room temperature cream cheese is a must.

Seed the cucumbers before chopping. The seeds and surrounding gel are mostly water, and leaving them in turns the dip watery after a few hours in the fridge. Scoop them out with a spoon, chop the flesh, and you’ll have a dip that holds its texture.

Kitchen Tips

• Chop the cucumbers into small, even dice. Big chunks make the dip hard to scoop with a chip or cracker.
• Chill for at least an hour before serving. The dill needs time to infuse into the cream cheese base.
• If the dip thickens too much in the fridge, stir in a teaspoon of lemon juice or milk to loosen it up.

Variations

• Add a clove of minced garlic for a tzatziki-inspired version.
• Use Greek yogurt in place of mayonnaise for a lighter, tangier dip.
• Stir in chopped fresh mint along with the dill for a more herbaceous, Mediterranean flavor.