This cool and creamy dip keeps the oven free for other foods on Thanksgiving. You can make the base in advance, then stir in the cucumber just before serving. —Judith Smith, Wymore, Nebraska
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped onion
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups finely chopped seeded peeled cucumber
- Assorted fresh vegetables and/or crackers
- In a small bowl, combine the mayonnaise, sour cream, onion, dill, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in cucumber. Serve with vegetables and/or crackers. Yield: about 2-1/4 cups.
Originally published as Cucumber Dill Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p119
Reviews for Cucumber Dill Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review