Creamy Dill Cucumbers

Cindi Bauer


This cucumber salad is quite delish! I usually serve it immediately after preparing it, but you could refrigerate it for 30 minutes before serving it.

pinch tips: How to Measure Ingredients




8 - 10


No-Cook or Other


6-7 medium
size cucumbers, peeled & sliced thin
2 tablesp.
finely chopped red or white onion
2 tablesp.
thinly sliced green onions (or use red onion)
1 cup
1 cup
sour cream
1 (1 oz.)
packet hidden valley ranch salad dressing mix
1-1/2 tsp.
dried dill weed
1/2 tsp.
celery seed
1/4 tsp.
black pepper
1/8 tsp.
black pepper

Directions Step-By-Step

In a large bowl mix together, the mayonnaise, sour cream, ranch dressing mix, dill weed, celery seed, plus the 1/4 teaspoon and 1/8 teaspoon of black pepper.
Add the sliced cucumbers and onion, and gently stir to mix everything together.
Serve salad immediately.
Note: I have made this salad twice, once using chopped white onion, and thinly sliced green onion. The second time I made this salad, I added 4 tablespoons of finely chopped red onion, in place of the white and green onion, and that tasted great in the salad too! Also, when I added the sliced cucumbers, they were cucumbers I had in the refrigerator, which help the salad to stay cool.