Classic Cucumber Dill Spread Recipe: How to Make It

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4.67 from 3 votes

Classic Cucumber Dill Spread Recipe: How to Make It

My Classic Cucumber Dill Spread Recipe takes just 10 minutes and a hankerin' for a taste of something cool and creamy!

Prep Time20

Chilling Time (minimum 1 hour but best enjoyed after 24)1

Total Time1 20

Course: Condiment

Cuisine: American, Southern

Servings: servings

Author: Jenny DeRemer

Cost: $0.47 per serving

Equipment

food processor

Ingredients

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
¼ large lemon, juiced
1 large clove garlic
2 tablespoons dill fresh, coarsely chopped
pinch sea salt
1 tablespoon olive oil
1 teaspoon smoked paprika

Instructions

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.

Notes

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.

Make Ahead by up to 3 days and store under refrigeration until ready to use.

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