This Creamy Cucumber Dill Dressing is a quick and easy dressing for fresh summer chopped salads!
“Hi, my name is David. Would you like some dill?” I’m seriously thinking this is how I should start introducing myself. We’re overrun with fresh dill here! And unlike our garden adventures, where I always (always!) plant too much basil and jalapenos, the dill is actually growing indoors. In fact, the dill was a Christmas gift from Laura this past year, and it’s a gift that just keeps on giving. Huh? What was that? Dill as a Christmas gift?
You see, Laura got me one of those indoor herb growing machines for Christmas this past year. I love it! I’m always looking for fresh herbs either to use in a recipe or to garnish a dish, so a self-contained kit that grows fresh herbs year-round? Perfect for me! And get this…I actually have my fresh herbs growing on a side table in our basement. The LED lights come on and off on a timer, so there’s actually no need for sunshine. And no need for dirt either. It’s about as easy as possible. Perhaps too easy.
I planted the kit right away after the holidays, and the dill just took off. I did a bunch of reading online about how to prune dill, and it turns out that frequent, small prunings are the way to go. So every couple of days, I snip off the new growth. I felt guilty just throwing that fresh dill away, so I started storing it in a plastic bag in the fridge. Well, before long, that plastic bag was jam-packed with dill. I had to come up with a way to use dill…and quickly! Laura suggested a salad dressing, and so this Creamy Cucumber Dill Dressing was the winner. And it’s delicious!
More on the Creamy Cucumber Dill Dressing shortly. First, though, a couple of words about dill. As I mentioned, I did a bit of reading on how to prune dill, and the giant rabbit hole that is the internet led me to some fun facts about this herb. Did you know that dill is a member of the carrot and celery family? And did you know that dill was hung in doorways during the Middle Ages to scare away witches? #TrueStory
Creamy Cucumber Dill Dressing
We use dill quite a bit in the summer as tzatziki is one of our favorite sauces to serve with grilled meats. (Case in point–these Mediterranean Meatball Kabobs or these Chicken Souvlaki Skewers.) I felt like I was picking up a pack of fresh dill at the store almost weekly. Never again! Now I have enough dill for a small army…or a really big batch of this Creamy Cucumber Dill Dressing!
Truthfully, this dressing is very similar to our tzatziki recipe. It’s a bit thinner, though, so it pours quite well over a fresh, chopped salad. Lettuce, tomatoes, a couple sliced carrots, a tomato wedge or two, maybe some red onions…and Creamy Cucumber Dill Dressing! This dressing is packed with flavor, and the fresh flavors are perfect for summer. Plus, it’s kinda fun to say the salad dressing is homemade! (It’s our secret that this dressing takes all of about 10 minutes to make!)
In the meantime, you can find me pruning my dill plant. Next up: dill pickles…or maybe dilly beans…or hanging it in my doorway to scare off witches. Cheers, friends!
Creamy Cucumber Dill Dressing
- 1 English cucumber
- 2 Tbsp green onions chopped
- 1 cup low-fat plain Greek yogurt
- ½ cup sour cream
- ½ tsp garlic minced
- 1½ Tbsp lemon juice
- 1 Tbsp white vinegar
- 1 Tbsp fresh dill minced
- 1 tsp salt
- ½ tsp pepper
- Slice the cucumber lengthwise and use a spoon to scrape out seeds.
- Place cucumber in a blender or food processor; pulse until chopped.
- Add all of the remaining ingredients (green onions, yogurt, sour cream, garlic, lemon juice, vinegar, dill, salt and pepper) and blend until well combined.
- Cover and refrigerate until ready to serve.