I whipped up a Creamy Cucumber Salad With Greek Yogurt that’s dangerously silky, seriously tangy, and so low carb even my keto friends couldn’t resist seconds.
I’m obsessed with this Dill Cucumber Salad because it’s loud, tangy, and somehow soothing to my snack-hungry brain. I love the cool crunch of cucumber folded into that creamy hit of sour cream and the bright snap from fresh dill.
And the whole thing reads like a guilty-pleasure side that’s actually smart. I say that while spooning a bowl straight from the fridge.
Cucumber Salad Sour Cream lovers will get it. People call recipes all sorts of names online, but I’d eat a Creamy Cucumber Salad With Greek Yogurt version too.
Simple, addictive, no drama. I mean it, every bite.
Ingredients
- Cucumbers: crunchy, refreshing base that keeps the salad light and hydrating.
- Sour cream: creamy tang that makes it lush without being heavy.
- Mayonnaise: adds extra silkiness, if you want it richer and smoother.
- Fresh dill: bright, herbaceous pop that smells like summer gardens.
- Red or green onion: sharp bite and crunch, wakes up the whole salad.
- Vinegar: bright acid that cuts through cream and lifts every bite.
- Lemon juice: fresh citrus zing, it keeps things lively and clean.
- Garlic: savory depth and warmth, optional but totally worth it.
- Kosher salt: brings out cucumber flavor, don’t skip the pinch.
- Black pepper: mild spice and little heat, ties flavors together nicely.
- Red pepper flakes: tiny heat kick, fun if you like a tingle.
- Dill pickle juice: tangy shortcut for extra pickle brightness, surprisingly addictive.
Ingredient Quantities
- 2 large cucumbers or 3 English cucumbers, thinly sliced (about 4 cups)
- 1 cup sour cream
- 2 tablespoons mayonnaise (for extra creaminess, you can skip if you want)
- 2 to 3 tablespoons fresh dill, chopped, packed a bit
- 2 tablespoons finely chopped red onion or 2 sliced green onions
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced or pressed (optional but tasty)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- pinch of crushed red pepper flakes or a little dill pickle juice if you like tang
How to Make this
1. Wash and dry the cucumbers, then thinly slice them (about 4 cups). If using regular cucumbers, you can peel them partly or fully if you don’t like the skin.
2. Put the cucumber slices in a colander, sprinkle with about 1/2 teaspoon kosher salt, toss gently, and let sit 10 to 15 minutes to draw out excess water. This keeps the dressing from getting too thin.
3. While the cucumbers drain, make the dressing: in a bowl combine 1 cup sour cream, 2 tablespoons mayonnaise if you want extra creaminess (skip it if not), 1 tablespoon vinegar, 1 teaspoon fresh lemon juice, 1 small minced garlic clove if using, 1/4 teaspoon black pepper, and a pinch of crushed red pepper flakes or a teaspoon of dill pickle juice for extra tang. Taste and adjust vinegar or lemon if it needs more brightness.
4. Chop and pack about 2 to 3 tablespoons fresh dill and finely chop 2 tablespoons red onion or slice 2 green onions. Add the dill and onion to the dressing and stir to combine.
5. Pat the cucumbers dry with paper towels or a clean kitchen towel to remove the liquid released while salting. You want them damp, not watery.
6. Toss the cucumbers with the dressing until evenly coated. Start with most of the dressing, taste, then add more if you want it creamier.
7. Chill the salad at least 20 to 30 minutes before serving so the flavors meld. If you can, an hour is even better. Stir once or twice while chilling and taste for salt and acid, adjust if needed.
8. Before serving, give it a final stir, sprinkle a little extra chopped dill or a few slices of green onion on top for color. Add more cracked black pepper or a tiny extra splash of vinegar if it tastes flat.
9. Serve cold as a keto friendly, low carb side. Leftovers keep covered in the fridge 2 to 3 days, though cucumbers will soften over time.
Equipment Needed
1. Cutting board
2. Sharp chef’s knife (or mandoline for super thin slices)
3. Large colander or fine mesh strainer
4. Mixing bowl (medium)
5. Measuring cups and spoons
6. Whisk or fork for the dressing
7. Spatula or wooden spoon for tossing
8. Paper towels or a clean kitchen towel for patting dry
9. Airtight container or serving bowl for chilling and storing
FAQ
Dill Cucumber Salad Recipe Substitutions and Variations
- Cucumbers: if you dont have large or English cukes try 2 medium zucchini thinly sliced (same crunch) or 4 to 6 Persian/mini cucumbers, sliced thin.
- Sour cream: swap with 1 cup full fat Greek yogurt for tang and thickness, or use crème fraîche if you want richer, slightly sweeter flavor.
- Mayonnaise: you can skip it and add an extra 2 tablespoons sour cream or Greek yogurt, or use 1 to 2 tablespoons olive oil for silkiness (stir well so it blends).
- Fresh dill: use equal parts fresh parsley plus 1 teaspoon dried dill for a similar herb note, or try fresh tarragon or chives if you want a different but tasty twist.
Pro Tips
1) Salt and wait but don’t overdo it. A light sprinkle pulls water out so the dressing stays thick, but if you salt too long the cukes get limp and sad. Rinse quick or pat extra dry if they start to look mushy.
2) Taste the dressing like you would soup. Start with less vinegar or lemon, then add more if it needs brightness. Sour cream can mute flavors so don’t be shy with acid, but add slowly.
3) Chill it for at least 30 minutes. The flavors mellow and meld in the fridge, plus the cucumbers firm up a bit again. If you serve right away it still works, but it’s not as good.
4) Mix up textures and tang for variety. Try half-English, half-regular cukes, or add a spoonful of dill pickle juice for extra zip. If you want crunch, toss in a few chopped radishes or toasted sunflower seeds right before serving.
Dill Cucumber Salad Recipe
I whipped up a Creamy Cucumber Salad With Greek Yogurt that's dangerously silky, seriously tangy, and so low carb even my keto friends couldn't resist seconds.
6
servings
122
kcal
Equipment: 1. Cutting board
2. Sharp chef’s knife (or mandoline for super thin slices)
3. Large colander or fine mesh strainer
4. Mixing bowl (medium)
5. Measuring cups and spoons
6. Whisk or fork for the dressing
7. Spatula or wooden spoon for tossing
8. Paper towels or a clean kitchen towel for patting dry
9. Airtight container or serving bowl for chilling and storing
Ingredients
2 large cucumbers or 3 English cucumbers, thinly sliced (about 4 cups)
1 cup sour cream
2 tablespoons mayonnaise (for extra creaminess, you can skip if you want)
2 to 3 tablespoons fresh dill, chopped, packed a bit
2 tablespoons finely chopped red onion or 2 sliced green onions
1 tablespoon white vinegar or apple cider vinegar
1 teaspoon fresh lemon juice
1 small garlic clove, minced or pressed (optional but tasty)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
pinch of crushed red pepper flakes or a little dill pickle juice if you like tang
Directions
- Wash and dry the cucumbers, then thinly slice them (about 4 cups). If using regular cucumbers, you can peel them partly or fully if you don't like the skin.
- Put the cucumber slices in a colander, sprinkle with about 1/2 teaspoon kosher salt, toss gently, and let sit 10 to 15 minutes to draw out excess water. This keeps the dressing from getting too thin.
- While the cucumbers drain, make the dressing: in a bowl combine 1 cup sour cream, 2 tablespoons mayonnaise if you want extra creaminess (skip it if not), 1 tablespoon vinegar, 1 teaspoon fresh lemon juice, 1 small minced garlic clove if using, 1/4 teaspoon black pepper, and a pinch of crushed red pepper flakes or a teaspoon of dill pickle juice for extra tang. Taste and adjust vinegar or lemon if it needs more brightness.
- Chop and pack about 2 to 3 tablespoons fresh dill and finely chop 2 tablespoons red onion or slice 2 green onions. Add the dill and onion to the dressing and stir to combine.
- Pat the cucumbers dry with paper towels or a clean kitchen towel to remove the liquid released while salting. You want them damp, not watery.
- Toss the cucumbers with the dressing until evenly coated. Start with most of the dressing, taste, then add more if you want it creamier.
- Chill the salad at least 20 to 30 minutes before serving so the flavors meld. If you can, an hour is even better. Stir once or twice while chilling and taste for salt and acid, adjust if needed.
- Before serving, give it a final stir, sprinkle a little extra chopped dill or a few slices of green onion on top for color. Add more cracked black pepper or a tiny extra splash of vinegar if it tastes flat.
- Serve cold as a keto friendly, low carb side. Leftovers keep covered in the fridge 2 to 3 days, though cucumbers will soften over time.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 6
- Calories: 122kcal
- Fat: 12g
- Saturated Fat: 2.8g
- Trans Fat: 0.1g
- Polyunsaturated: 1.7g
- Monounsaturated: 7.2g
- Cholesterol: 25mg
- Sodium: 267mg
- Potassium: 140mg
- Carbohydrates: 4g
- Fiber: 0.7g
- Sugar: 2.7g
- Protein: 1.2g
- Vitamin A: 150IU
- Vitamin C: 2.5mg
- Calcium: 40mg
- Iron: 0.17mg
