Cucumber Dip

  • Cucumber Dip


It’s like tzatziki, except nothing like it at all.


  • 2c sour cream
  • 1T crushed garlic or garlic juice
  • 1½T red wine vinegar (or any citrus juice)
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp dill
  • ½ cucumber, minced

Cooking Instructions

Make sure your bowl is big enough. This is in the vicinity of a quart of dip. Put in the sour cream, spices, garlic, and vinegar, and mix until it’s all the same colour. Mince the half cucumber. DO NOT peel the cucumber. DO NOT drain/wring the cucumber. You’re using sour cream, not yoghurt, so you need that liquid, and the peel gives this stuff a good bit of its flavour. Mix the cucumber in, so it’s fairly evenly distributed. Stick it in the fridge and forget it overnight. Mix again before serving, so it smooths out. Serve with flatbread, crisps, or anything you’d think of putting ranch dressing on.

Recipes by Contributor