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Creamy Cucumber Dressing

Creamy Cucumber Dressing

  • Prep

  • Ready In

Michele O'Sullivan

Use this delicious dressing on a fresh green salad.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 2g
  • < 1%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.
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I haven't made this particular recipe, but I make one remarkably similar so thought I might suggest draining the cukes on a paper towel, using 1/2c sour cream & 1/2c yogurt & the ingredient I believe you're missing is sugar (to taste). You'll be pleasantly surprised at the difference it'll make. Enjoy.


Runny but tasty, and a bit bland. Needs dill or cayenne or something sprightly. A little anchovy paste would make it Ceasaresque. Fresh savory would be good too. A lot of the runnyness is from *over* blending - stop at the somewhat chunky Gaspacho stage and resist the temptation to hit the liquify button, otherwise you have... By golly, you have liquid cucumbers! 'Sweat' the cucumbers - peel, slice in half _lengthwise_, core, and cut halves into 1" crescents. Toss with a little salt and let pieces sweat in a collandar for a minimum 1 hr. Shake off the sweat (do not rinse, it's not salty any more) and queeze out whatever more water you can. Blend this and it will not be runny.


I did seed the cucumber, which appears to have eliminated the "runny" problem that another person described. All in all, I enjoyed this dressing very much. It's a great, lite summer dressing.