This cucumber dip is by far my absolute favorite dip EVER! And I mean it! It’s actually one of my favorite foods/dishes ever. It’s cool, refreshing, creamy and to die for slathered on a cracked pepper and olive oil triscuit.
It is always my go to dip when I need a quick and easy crowd pleasing appetizer. I could totally eat this whole recipe on my own and have gotten close on more than one occasion. Not that there are leftovers all that often but this dip does last quite a few days for your snacking pleasure.
We always have this around on holidays since we don’t usually have lunch and if you know my family you know we are snackers. I have been known to wake up on such holidays and perphaps have cucumber dip with triscuits for breakfast.
Please don’t judge me. You will understand once you make it. It’s so good that you have to start your morning off with it (and I have never been a huge fan of breakfast food).
Want to know another thing that makes this dip even better? I use reduced fat mayo and cream cheese and it still tastes just as good as when it’s made with the full fat versions. So it’s not so bad when I eat the whole darn bowl.
And please forgive me for the football crackers here. When I snapped the photos it was football season and somehow I totally forgot to blog about this glorious dip.
It’s the perfect summer dish to bring to picnics or barbeques (just make sure you put the bowl on ice if it’s going to be out for awhile).
- 1 large English cucumber, peeled, seeded and diced into 1/4-inch chunks
- 8 oz. package cream cheese, softened
- 1 cup mayo
- 1 Tbsp. lemon juice
- 1 Tbsp. dried dill weed
- 1/8-1/4 tsp. cayenne pepper
- Stir together cream cheese, mayo, lemon juice, dill weed and cayenne pepper. Once smooth, fold in cucumber chunks. Keep refrigerated until ready to serve. Serve with assorted crackers.