There’s nothing quite as refreshing as a chilled Creamy Dill Cucumber Salad on a warm day. With crisp cucumbers, tangy red onions, and a lusciously smooth dill dressing, this salad delivers a delicious pop of flavor and crunch in every single bite. Whether you serve it at a summer picnic or as a light side for family dinners, it’s a recipe you’ll return to time and again!
Why You’ll Love This Recipe
- Ultra-Refreshing: This Creamy Dill Cucumber Salad is like biting into summer—light, cool, and filled with vibrance!
- Quick & Easy: You only need 5 minutes and a few simple ingredients to whip up a dish that feels special every time.
- Perfect Make-Ahead: It tastes even better after a little chill time in the fridge, making it ideal for potlucks and meal prep.
- Family Favorite: Its creamy, herby tang is loved by adults and kids alike—you’ll want to double the batch!
Ingredients You’ll Need
The beauty of Creamy Dill Cucumber Salad truly comes from its handful of fresh, honest ingredients. Each one brings a unique crunch, creaminess, or zing that makes the whole dish irresistible, so try not to skip or substitute unless you have to!
- English Cucumbers: Their thin skins and minimal seeds make for crunchier, less-watery slices that soak up all that creamy dressing.
- Red Onion: Sliced extra thin, this adds color and sweet sharpness for balance.
- Sour Cream: The base of your creamy dressing—full-fat gives you the richest flavor and texture.
- Red Wine Vinegar: Just the right touch of tang that brightens up every bite.
- Fresh Dill: The star herb in this recipe! Fresh dill gives that unmistakable flavor—if you love dill, don’t be shy.
- Granulated Sugar (optional): Just a hint rounds out the dressing and lets the vegetables shine.
- Garlic Powder: For a subtle garlicky warmth throughout.
- Salt & Pepper: Don’t skip these! They heighten all the flavors and bring harmony to the dressing.
Variations
This Creamy Dill Cucumber Salad is a dream to riff on—don’t hesitate to flex it to suit your tastes, what’s in your fridge, or any dietary needs. Here are a few ideas to spark inspiration on your next batch!
- Greek Yogurt Swap: For a lighter salad, try swapping all or half of the sour cream with Greek yogurt—it still delivers tang and creaminess with extra protein.
- Add Feta: Crumble in some feta cheese for a salty, creamy punch and Mediterranean twist.
- More Herbs: Add chopped chives, parsley, or a touch of mint for extra garden-fresh flavor.
- No Onion: Not a fan of raw onion? Skip it or substitute with thinly sliced shallots for a gentler bite.
How to Make Creamy Dill Cucumber Salad
Step 1: Mix the Creamy Dill Dressing
Start by grabbing a medium mixing bowl and combine your sour cream, red wine vinegar, chopped fresh dill, sugar (if using), and garlic powder. Whisk everything together until smooth and uniform. This is the flavor base of your Creamy Dill Cucumber Salad, so take a quick taste and add salt and pepper until it’s bright and tangy, just how you like it.
Step 2: Slice and Add the Veggies
Slice your English cucumbers thinly—either into rounds or half-moons if you prefer them bite-sized. Do the same for your red onion, keeping the slices whisper-thin so their flavor is subtle. Add both veggies right into the bowl with your dressing.
Step 3: Toss & Chill
Use a big spoon or spatula to gently toss everything together, making sure each slice is enveloped in creamy dill goodness. You can serve it right away, but I highly recommend letting your Creamy Dill Cucumber Salad chill for at least an hour—the flavors marry and the salad turns next-level refreshing!
Pro Tips for Making Creamy Dill Cucumber Salad
- Use English Cucumbers for Less Wateriness: Thin-skinned cucumbers hold up better in the dressing and keep the salad from turning watery.
- Cut Your Onion Ultra-Thin: A sharp knife or mandoline lets you get delicate, almost see-through slices that meld perfectly with every forkful.
- Let It Chill: When time allows, refrigerate the salad for at least one hour before serving—the flavors not only deepen but the veggies stay extra crisp.
- Balance the Seasoning at the End: Always taste just before serving and add an extra sprinkle of salt or pepper so your Creamy Dill Cucumber Salad sings!
How to Serve Creamy Dill Cucumber Salad
Garnishes
Before serving, sprinkle some extra chopped fresh dill or a twist of cracked black pepper over the top for a pretty, aromatic finish. If you love a bit of color, a few scattered thin red onion rings or a dusting of paprika takes this Creamy Dill Cucumber Salad from simple to stunning.
Side Dishes
This salad absolutely shines alongside grilled chicken, seared salmon, or light pastas. It’s also fantastic with sandwiches (think roast turkey or smoked salmon), and makes the ultimate cooling side for spicy barbecue classics.
Creative Ways to Present
Spoon the Creamy Dill Cucumber Salad into small glass jars for picnic-ready portions, or layer it in a wide, shallow bowl for a beautiful centerpiece. For a party, try serving it in lettuce cups or as a topping for crostini and open-faced toasts.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Dill Cucumber Salad keeps well covered in the fridge for up to 2 days. If any liquid gathers at the bottom, just give it a gentle stir before serving—the crispness and flavor will still shine bright!
Freezing
Due to the high water content of cucumbers and the dairy in the dressing, freezing isn’t recommended as it can make the salad watery and compromise the creamy texture.
Reheating
This salad is best served chilled or at room temperature, so reheating isn’t necessary. If you’ve made it ahead, simply give it a quick stir and serve cold!
FAQs
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Can I use regular cucumbers instead of English cucumbers?
Absolutely! If using regular cucumbers, consider peeling them and scooping out the seeds before slicing to reduce bitterness and extra wateriness. They’ll still be delicious!
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How long in advance can I make Creamy Dill Cucumber Salad?
You can make it up to a day ahead. In fact, giving it an hour or more in the fridge helps the flavors blend together beautifully—just note that the salad will be crunchiest right after assembly.
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Can I make this salad dairy-free?
Yes! Try replacing the sour cream with your favorite dairy-free alternative, such as coconut yogurt or a plant-based sour cream. The dill and cucumber flavors really shine through no matter what you use.
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Is there a way to keep the salad from getting watery if I store it?
For extra-crisp slices, you can sprinkle the cucumbers with a little salt and let them sit for 10 minutes, then pat dry before mixing in the dressing. This step helps draw out extra moisture and ensures your leftover Creamy Dill Cucumber Salad stays creamy, not soupy.
Final Thoughts
I hope you’re as excited to dig into this Creamy Dill Cucumber Salad as I am to share it with you! It’s cool, creamy, and tastes like a breath of fresh air on any table. Try it once, and it might just become your new go-to side for every season. Enjoy every crunchy, tangy bite!
Print
Creamy Dill Cucumber Salad Recipe
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: International
- Diet: Vegetarian
Description
This Creamy Cucumber Salad is a refreshing and light side dish perfect for any occasion. The crisp cucumbers and tangy dressing make for a delightful combination that will have you coming back for more.
Ingredients
Sour Cream Dressing:
- 1/2 cup sour cream
- 3 tablespoons red wine vinegar
- 1 tablespoon chopped fresh dill
- 1 teaspoon granulated sugar (optional)
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
Salad:
- 2 large English cucumbers, thinly sliced
- 1/4 red onion, thinly sliced
Instructions
- Sour Cream Dressing: In a medium bowl, mix the sour cream, vinegar, dill, sugar, and garlic powder until well combined. Season with salt and pepper.
- Assemble Salad: Add the sliced cucumbers and red onions to the sour cream dressing. Stir to coat evenly.
- Serve: Serve immediately at room temperature or refrigerate for 1 hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
