Creamy Dilled Cucumber Salad Recipe
Creamy Dilled Cucumber Salad Recipe photo by Taste of Home
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Creamy Dilled Cucumber Salad Recipe

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This crunchy, savory side dish, a Norwegian favorite, was a staple at all of our family holidays. —Patty LaNoue Stearns, Traverse City, Michigan
TOTAL TIME: Prep: 20 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 6 servings


  • 2 English cucumbers, thinly sliced
  • 1 teaspoon salt
  • 1-1/2 cups (12 ounces) sour cream
  • 1/4 cup thinly sliced red onion
  • 1/4 cup snipped fresh dill
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon sugar
  • 1 teaspoon coarsely ground pepper

Nutritional Facts

2/3 cup: 143 calories, 10g fat (7g saturated fat), 40mg cholesterol, 416mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 3g protein.


  1. Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
  2. In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Yield: 6 servings.
Originally published as Creamy Dilled Cucumber Salad in Taste of Home April/May 2013

Reviews for Creamy Dilled Cucumber Salad

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kredhead User ID: 710648 267753
Reviewed Jun. 8, 2017

"I have made this salad for years, it is a staple on my summertime dinner table. Its super quick & easy & I always have everything on hand. I partially peel my cucumbers lengthwise leaving green stripes of skin, I think it makes it look pretty. I use a mandolin to slice very thin. Perfect for a potluck or a BBQ...especially when you have something else that may be spicy or piping hot on the plate. It is refreshing & the addition of the garlic is's what is missing in all the other cuke salad recipes. I use dried dill if I don't have fresh, just sprinkling it on top before it rests in the fridge. Mix together just before serving."

MY REVIEW User ID: 7564909 257444
Reviewed Nov. 29, 2016

"Have made this multiple times. I always use 3-4 garden cucumbers. Also I prefer to peeled cucumbers for the salad. Leftovers are best if you do the salt and blotting process, although still edible the next day if you don't. This is one of the family favorites, during the summer."

tbearmom03 User ID: 503950 231107
Reviewed Aug. 12, 2015

"Have made this for years and grew up eating it. The only difference is I use red wine vinegar instead of white. SOOOOOOO good!"

Pitapatti User ID: 8279030 227173
Reviewed May. 31, 2015

"So good"

danielleylee User ID: 4484886 200056
Reviewed Sep. 4, 2014

"I made this for labor day and did not have much leftovers. I used everything from the garden which was nice. I used 6 small cucumbers instead of the english cucumbers. I also used half fat free sour cream and half light. I feel like next time I might decrease the amount of sour cream and try greek plain fat free yogurt."

angelasandoval User ID: 2401339 200515
Reviewed Sep. 1, 2014

"Surprisingly, my kids who love tzatziki didn't care for this, but that's very much what it tastes like! It was a little fussy to blot all those cucumber slices, but otherwise simple to make. My son suggested it might be better with crumbled feta added."

IRSharon User ID: 7545452 190223
Reviewed Aug. 13, 2014

"I loved it, cool and refreshing. My mom used to do make hers simular to this one, took me back many years."

jstowellsupermom User ID: 7101358 123990
Reviewed Jul. 30, 2014

"A big hit - reminded my husband of his Grandma's cucumber salad!! It was so easy to make too!"

ljseneb User ID: 6507986 188634
Reviewed Jul. 28, 2014

"Love this summer time treat!"

j3030ms User ID: 7682957 126140
Reviewed Jul. 28, 2014

"I always laugh when I read these reviews. So many substitutions that it isn't even the same recipe anymore, but someone gives it 5 stars! I will definitely make this just as written before I write a real review."

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