Ingredients
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 tablespoon lemon juice
- 2 cups diced cucumber
- 1 tablespoon finely chopped fresh dill
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/4 cup chopped green onions
- Optional: 1/2 teaspoon red pepper flakes for a bit of heat
In my kitchen, substitutions are always welcome. If you’re out of fresh dill, a teaspoon of dried dill works in a pinch. Greek yogurt can replace sour cream for a tangier twist, and if you’re feeling adventurous, add a handful of chopped mint for an extra layer of freshness.
Instructions
- In a large mixing bowl, combine the softened cream cheese and sour cream. Mix until smooth and creamy using a hand mixer or a whisk if you prefer some arm workout.
- Add in the lemon juice, garlic powder, onion powder, salt, and pepper. Mix well to ensure that the flavors are evenly distributed.
- Gently fold in the diced cucumber, chopped dill, and green onions. If you’re using red pepper flakes, mix those in as well for a spicy kick.
- Transfer the dip to a serving bowl, cover it with plastic wrap, and let it chill in the refrigerator for at least an hour. This allows the flavors to meld beautifully.
- Before serving, give the dip a quick stir and adjust the seasoning if necessary. Garnish with a sprinkle of fresh dill or extra green onions for a pop of color.
Mama Lou always taught me to taste as I go, an invaluable tip that has saved many dishes from the brink of disaster. Trust your palate, and don’t be afraid to make adjustments to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International