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Dilly Dill Dip

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Submitted by MARIETTA

Cucumber, cream cheese are featured in this tangy make-ahead dip.

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

7 hrs

Ingredients

1 1
EACH EACH CUCUMBERS
washed, sliced in half, seeded, cut into large chunks
½ 118
CUP ML VINEGAR
½ 118
CUP ML WATER
¼ 59
CUP ML SUGAR
8 231.2
OUNCES ML/G CREAM CHEESE
at room temperature
2 3E+1
TABLESPOONS ML YOGURT, PLAIN
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
3 45
TABLESPOONS ML DILL WEED
ground
1 453.6
POUND G CRACKERS
or chips

Directions

In a medium size bowl, mix cucumber, onion, vinegar, water, and sugar.

Let stand covered in refrigerator overnight.

Drain well. Finely chop cucumbers and onions.

Drain again. In a blender, place cucumbers, onions, and cream cheese, yogurt, salt, pepper, and dill.

Blend on low speed for 1 to 2 minutes until thoroughly mixed.

Place in serving bowl and chill for 1 hour.

Serve with crackers and raw vegetables.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 539 49% from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 13g 63%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 822mg 34%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 20g
Vitamin A 13% Vitamin C 3%
Calcium 11% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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