Whip up this creamy cucumber dill sauce recipe with cucumbers, lemon juice, and fresh dill for a taste of summer! You can use it as a topping for wraps and gyros or a dip for vegetables and pita.
This easy cucumber dill sauce is the kind of recipe you’ll make over and over again. It’s made with simple ingredients in just a few minutes and is creamy, refreshing, and full of fresh dill and zesty lemon flavor.
Tonia’s Notes
I love keeping fresh cut vegetables in the fridge so they are easy to grab whenever we want a snack. Having homemade dip such as cottage cheese ranch dip, cucumber dill sauce, or chipotle ranch dressing makes the veggies disappear even faster.
I almost always make a double batch of this creamy dill sauce when we are having Greek chicken wraps because everyone loves extra sauce. We keep leftovers and use them as a dip for fresh vegetables, seasoned fries, pita bread, and as a topping for Greek grilled chicken, salmon, and wraps.
How To Make Cucumber Dill Sauce
Grated Cucumber
Start by finely grating an English seedless cucumber. If you like a chunkier cucumber dill sauce, you can shred or chop the cucumber instead. You can also peel the cucumber before grating it if you prefer. I leave the skin on since it is thin.
Drain Grated Cucumber
Next, drain the excess liquid from the grated cucumber using a fine mesh strainer. Discard the liquid and measure out 1/2 cup of the drained, finely grated cucumber.
Combine Ingredients
Put the sour cream, mayonnaise, drained, finely grated cucumber, freshly squeezed lemon juice, fresh minced dill, kosher salt, and coarse ground black pepper into a bowl and stir to combine. Cover and chill the cucumber dill sauce in the fridge to let the flavors combine before serving.
Recipe Tips
- Drain the Grated Cucumber Well: Cucumbers contain a lot of water, so draining them is an important step to keep the sauce thick and creamy rather than watery.
- Use Fresh Dill: Fresh dill gives this sauce the best flavor. Dried dill can work in a pinch, but the flavor won’t be as noticeable.
- Make Ahead: Cucumber dill sauce tastes better after chilling it for an hour or two because the flavors have time to combine.
- Storage: Store in an airtight container in the fridge for 3-4 days. Since fresh cucumber releases moisture over time, stir the sauce before serving.
- Greek Yogurt: If you want to use yogurt in this recipe, you can substitute an equal amount of plain Greek yogurt for the sour cream.
- Consistency: If you want a thinner sauce for salads, stir in a little milk.
More Dip Recipes
Cucumber Dill Sauce
Video
Equipment
Ingredients
- ½ cup finely grated English seedless cucumber drained
- ½ cup sour cream
- ½ cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon fresh minced dill
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
Instructions
- Finely grate and drain an English seedless cucumber. Measure out 1/2 cup of the grated cucumber for the sauce. Use any remaining cucumber for another recipe.
- Put the sour cream, mayonnaise, finely grated drained cucumber, freshly squeezed lemon juice, fresh minced dill, kosher salt, garlic powder, and coarse ground black pepper in a bowl.
- Stir until combined, then cover and chill in the fridge to let the flavors combine.
