My Classic Cucumber Dill Spread Recipe takes just 10 minutes and a hankerin’ for a taste of something cool and creamy!
This spread works well on sandwiches either as a condiment or by itself, as a topping for crackers, a canapé filling, or as a dip for chips and crudités!
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
Classic Cucumber Dill Spread Recipe: How to Make It
If ever there existed a PERFECT MIX OF INGREDIENTS that worked well in and as just about anything, it has to be a classic cucumber dill spread. English cucumbers, green onions, and fresh dill are just a few of the simple ingredients that make this timeless classic what it is.
It keeps well for several days under refrigeration, an airtight container with a tight-fitting lid being all that’s needed. And a large batch of this creamy cucumber dip recipe made ahead for a party is achievable in just a matter of minutes.
Yet I have stepped outside of the lines by only loosely following Jennie Benedicts famous recipe for Kentucky Benedictine Cucumber Spread. In lieu of the green food coloring and cayenne pepper, I have opted instead for a dash or Worcestershire sauce and a dusting of smoked paprika.
Weather you plan to use this simple recipe as a sandwich spread for a bridal shower or a garden tea party, the great thing about this spread is that it also makes a delicious dip for finger foods like chips and crudités, or a savory filling for puffs and canapés.
Do You Have What’s Needed to Make My Classic Cucumber Dill Spread Recipe? Check The List!
- English cucumber
- green onion
- plain Greek yogurt
- cream cheese
- Worcestershire sauce
- fresh lemon juice from one quarter of a large lemon
- garlic clove
- fresh dill
- sea salt
- olive oil
- smoked paprika
How This Recipe Came About…
If there is one thing I love about weekends, it’s breakfast and Brunch. I am that gal who is permanently on the lookout for new muffin and quiche methods to keep things interesting at my house!
This recipe came about when I attempted a flavored cream cheese for bagels. I did a quick scan for on-hand ingredients and came up with a few small garden cucumbers, a box of raisins, and whatever I had growing outside in my herb garden.
The raisins were quickly set aside, and my focus became the cucumbers and turning at least one of them into something delish. I grabbed my nippers and headed outdoors to cut some fresh herbs.
There is a ton of versatility in this recipe.
- If you don’t have Greek yogurt on hand, use a bit of sour cream.
- No cream cheese? Use a scant amount of Boursin or goat cheese in its stead.
- Using as a creamy dip or piping into puffs? Thin the mixture with some extra yogurt.
- Craving a savory schmear for your bagel or pita chips? Use slightly less yogurt and simply refrigerate until firm.
And here at my house, we’ve been noshing on this spread both as a cracker topping and as a base for my Luncheonette Egg Salad Sandwiches. You’ve tasted nothing until you’ve tasted this with egg salad and good bread!
What Kind of Cucumber Works in A Cucumber Spread?
Soooooo, don’t you just go to the store and buy a cucumber…..???
If I am growing cucumbers in my garden, boom…they work. In fact, most any garden variety fresh cucumbers work.
If heading to your grocery, and if given a good selection, opt for either an English cucumber, some Kirby’s, or a package (about 8) of Persian cucumbers.
No matter the variety, the cukes will be shredded, tossed with some salt, and given time to weep. In the end, they all taste just about the same.
How to Use This Classic Cucumber Dill Spread Recipe for Cucumber Sandwiches?
If using this cucumber spread for tea sandwiches or as a condiment for a sandwich that consists of the spread and something else, the spread is best enjoyed the next day after it’s assembled. Its flavor will have developed, and its consistency will be firm yet spreadable.
Once processed and mixed, pile into a medium bowl and use a rubber spatula to flatten the mixture in the bowl. Cover with plastic film and refrigerate overnight.
To use, remove from refrigeration 30 minutes before use and allow it to come to room temperature. I like to stir it.
For cucumber tea sandwiches, you will want crustless bread. I prefer white bread because it’s traditional but use what you like.
Use a biscuit cutter to cut rounds or a sharp kitchen knife to simply trim crusts. Add several tablespoons of the homemade cucumber sandwich spread to the bread and top with slices of cucumbers – THIN CUCUMBERS – and replace the top slice of bread.
Secure with swizzle picks and arrange the cucumber finger sandwiches on a platter for serving.
How to Use This Classic Cucumber Dill Spread Recipe for A Canapé Filling?
For this method to work correctly, you must use the largest star tip you have. The opening can become easily clogged despite the cucumber and green onion being chopped fine, so go big with the tip.
My recommendation is to assemble the mixture and load it into a piping bag, then refrigerate for at least one hour to allow the flavor to adequately develop. Then remove from refrigeration 30 to 45 minutes before you plan to pipe.
I use the method in this recipe card for my basic choux pastry and it’s lovely and light every time! Piping (or dolloping!) atop crackers is great, too and I personally like a buttery Ritz with this Classic Cucumber Dill Spread Recipe.
How to Use This Classic Cucumber Dill Spread Recipe for A Dip?
If you are seeking the perfect appetizer for your summer porch party, one that won’t have you cornered in your kitchen for long, you’re looking at it. For best flavor, enjoy as a great dip with salty chips, toasted pita bread, fresh vegetables (crudités), or stubby pretzel sticks.
Assemble the cucumber mixture as you would assemble other party dips and refrigerate until ready to serve. Remove from refrigeration and stir very well. If necessary, then using a little Greek yogurt or fresh lemon juice.
As the dip comes to room temperature, it will loosen considerably on its own. Grab a box grater and shred some additional cucumber over the surface as a garnish before setting out with chips and vegetables and other dippable snacks.
How to Make This Classic Cucumber Dill Spread Recipe?
Grate the Cucumber
I like to do this by hand using a box grater. The food processor for this part breaks them down a bit too much, so I will use the processor for the yogurt-cream cheese mixture separately.
You can choose to peel your cukes or don’t. If you purchase from a grocery, chances are they will have a waxy coating applied to the skin, so I’d peel. Anything from your farmers market or own garden I’d leave and save yourself the step.
Use the large hole side of the grater to grate the cucumber. Scrape the flesh into a colander and salt with about a teaspoon of Kosher salt. Turn a few times to activate the salt and allow the cucumber to weep for 10 minutes.
Process the Yogurt and Cream Cheese
In the barrel of a food processor, add Greek yogurt to softened cream cheese. Add in a dash of Worcestershire sauce, the juice of 1/4 of a large lemon, a large garlic clove or a few smaller cloves, chopped fresh dill, sea salt, and a good drizzle of olive oil.
Pulse until smooth and garlic gloves have been broken up and dispersed, about 10 to 12 pulses. Taste for seasoning and thin to desired consistency if necessary. Use a rubber spatula to scrape the mixture into a large mixing bowl.
Assemble the Cucumber Spread
Use a tea towel to wrap and squeeze excess moisture from the weeping cucumber. Add the flesh to the yogurt-cream cheese mixture. Add too, very finely chopped green onion or scallion (green parts only), and some smoked paprika and stir until all is well incorporated. Again, taste for seasoning and refrigerate until ready to use.
If You Like This Recipe…
…you might also like:
- Whipped Feta Dip with Toasted Walnuts and Garlic
- A Pub Sauce Worthy of Double Dipping
- A Marvelous and Crowd Pleasing Smoky Black Eyed Pea Hummus Dip
- Creamy Italian Hoagie Dip
- Creamy Carrot Green Pesto Sauce Recipe
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
- 1 large English cucumber or 6 to 8 Kirby or Persian cucumbers
- 1 teaspoon Kosher salt
- 1 scallion / green onion Green parts only, VERY finely chopped
- 6 ounces Greek yogurt plain
- 2 ounces cream cheese softened to room temperature
- 2 dashes Worcestershire sauce
- 1/4 large lemon, juiced
- 1 large clove garlic
- 2 tablespoons dill fresh, coarsely chopped
- pinch sea salt
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Using a box grater, grate the cucumber. You may peel the cucumber or leave it skin-on. Load the flash into a colander and sprinkle with 1 teaspoon of Kosher salt. Stir to activate the salt and allow the flesh to weep over your sink or a bowl for 10 minutes.
- Process the yogurt and cream cheese together in the barrel of a food processor until smooth. Add the Worcestershire sauce, garlic clove, lemon juice, chopped dill, sea salt, and olive oil. Pulse until smooth and garlic gloves have been broken up and dispersed, about 10 to 12 pulses. Taste for seasoning and thin to desired consistency if necessary. Use a rubber spatula to scrape the mixture into a large mixing bowl.
- Use a tea towel to wrap and squeeze excess moisture from the weeping cucumber. Add the flesh to the yogurt-cream cheese mixture. Also add chopped green onion or scallion and smoked paprika and stir until all is well incorporated. Taste for seasoning. Refrigerate until ready to use.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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