Sour Cream, Cucumber and Dill Dip

Sour Cream, Cucumber and Dill Dip

29 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    15 m
Recipe by  sylvaere

“This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  1. Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Share It

Reviews (29)

Rate This Recipe


I had a couple different get-togethers today, and knowing I couldn't be in any control of the earlier one and knowing it would be full of calories, when I was asked to bring something for the later one, I went on a search for a good low calorie veggie dip. I ran into this one and it looked to be right up my alley. I have to say I enjoyed it very much. I only made a couple minor changes. I used fat free sour cream, and added some dried thyme and some black pepper. It was delicious, and after taking my kids to a carnival where my only choices for dinner were full of calories, it was nice to be able to take something healthy to my other get-together. The only thing I would have done differently if I had had it on hand at the time is instead of regular black pepper, I would have used freshly ground black pepper. Very good recipe. Thank you.



What a wonderful way to use dill and cucumbers from the garden! I chose this recipe because I did not have Greek yogurt on hand and wanted a sauce that could pass as tzatziki. I would definitely recommend this as a substitute. I added a small bit of olive oil mayo to the mixture, just to add thickness. UPDATE: Today I did not have any lemon juice on hand. If you find yourself in this situation, use vinegar as a substitute. However, do not use the full amount. Just add until the dip tastes right. I don't even know how much I added. Also, green onions make a nice addition.



I made this dip last minute to go along with my salmon with lemon and dill (I was a little nervous my company would find the salmon bland). It was super easy and came out great after sitting in the fridge for about an hour. Great complement to the fish I'll most likely serve it on the side anytime I have salmon.

More Reviews

Similar Recipes

Dill Dip III

Dill Dip III

Vegetable Dill Dip

Vegetable Dill Dip

Dill Cucumber Dip

Dill Cucumber Dip

Creamy Dill Dip

Creamy Dill Dip

Cheesy Sour Cream and Salsa Dip

Cheesy Sour Cream and Salsa Dip

Dill Dip I

Dill Dip I


Amount Per Serving (12 total)

  • Calories
  • 86 cal
  • 4%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 2.8 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 216 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Vegetable Dill Dip


next recipe:

Mom's Dill Dip