Publisher Photo
Publisher Photo
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
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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

Nutritional Facts

2 tablespoons: 61 calories, 6g fat (1g saturated fat), 7mg cholesterol, 103mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

  • 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
  1. 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

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