Cucumber Dill Dip Tzatziki American style

Deb Crane

By
@songchef

Cucumber,Dill and garlic in a creamy spread or dip! Great with pita bread, vegetable plate, crackers or even meat. I had been looking at Tzatziki recipes and came up with a version that turned out to be both delicious and versatile! Americanized with ingredients that are readily available. Cucumbers are in season now and this is a great way to try something a little different.


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Rating:

Comments:

Serves:

about 1 1/2 cups of dip/spread

Method:

Blend

Ingredients

8 oz
cream cheese, room temperature
8 oz
sour cream
1
large cucumber, shredded
1 tsp
salt
1/2 tsp
garlic powder
1 Tbsp
chopped chives
1/2 tsp
apple cider vinegar
salt and pepper to taste ( i used white pepper)
1 tsp
dill weed, dried

Directions Step-By-Step

1
Take out cream cheese and let it get to room temperature.
2
While the cream cheese is coming to room temperature,
peel the cucumber and slice it down the middle (long way) Scoop out the seeds with a spoon.
Then grate the fleshy deseeded cucumber halves.
3
Place the grated cucumber in a colander or cheese cloth along with the salt. Let it sit for at least 1/2 hour to drain more liquid. Then squeeze out as much water as you can. It will not be completely dry, but give it what you got!
4
In a Kitchen aid, or bowl if using a hand blender,
combine the softened cream cheese and sour cream. Blend it until it is smooth. If you want a thinner sauce, add more sour cream. You can also use plain yogurt in place of the sour cream.
5
Add the vinegar,garlic,chives and dill. Blend again.
Then add the drained shredded cucumbers.
Add salt and pepper to taste.
6
Refrigerate over night to blend flavors, but do taste it and add according to taste.
This is not a traditional Tzatziki recipe, but one that can be made with ingredients that are readily available.
Fresh tasting and many ways to enjoy! :)

About this Recipe

Main Ingredient: Vegetable
Regional Style: American