Cucumber Dill Dip Tzatziki American style

Deb Crane


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.

pinch tips: How to Grate Cheese for Easy Clean Up




about 1 1/2 cups of dip/spread




8 oz
cream cheese, room temperature
8 oz
sour cream
large cucumber, shredded
1 tsp
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

Take out cream cheese and let it get to room temperature.
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.
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!
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.
Add the vinegar,garlic,chives and dill. Blend again.
Then add the drained shredded cucumbers.
Add salt and pepper to taste.
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