Best Creamy Dill Cucumbers Recipes

CREAMY DILL CUCUMBERS

Creamy Dill Cucumbers image

"My grown daughter, Jenna, and I love this quick cucumber salad. It's a great side dish for any meal," writes Lucia Rich from ST. Peters, Missouri. "I always keep cucumbers and red onion on hand to fix it, but it's the dill that makes it special."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 cup fat-free milk
1/2 cup reduced-fat mayonnaise
1/2 cup reduced-fat sour cream
1 envelope ranch salad dressing mix
2 tablespoons dill weed
1/8 teaspoon celery seed
1/8 teaspoon pepper
2 large cucumbers, peeled and sliced
2/3 cup sliced red onion, separated into rings

Steps:

In a small bowl, combine the milk, mayonnaise, sour cream, dressing mix, dill, celery seed and pepper. Stir in the cucumbers and onion. Serve with a slotted spoon.

Nutrition Facts : Calories 108 calories, Fat 6g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 435mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CREAMY DILL CUCUMBERS

Creamy Dill Cucumbers image

This cucumber salad is quite delish! I usually serve it immediately after preparing it, but you could refrigerate it for 30 minutes before serving it.

Provided by Cindi M Bauer

Categories Salads

Number Of Ingredients 10

Ingredients

6-7 medium size cucumbers, peeled & sliced thin
2 tablesp. finely chopped red or white onion
2 tablesp. thinly sliced green onions (or use red onion)
1 cup mayonnaise
1 cup sour cream
1 (1 oz.) packet hidden valley ranch salad dressing mix
1-1/2 tsp. dried dill weed
1/2 tsp. celery seed
1/4 tsp. black pepper
1/8 tsp. black pepper

Steps:

1. In a large bowl mix together, the mayonnaise, sour cream, ranch dressing mix, dill weed, celery seed, plus the 1/4 teaspoon and 1/8 teaspoon of black pepper.
2. Add the sliced cucumbers and onion, and gently stir to mix everything together.
3. Serve salad immediately.
4. Note: I have made this salad twice, once using chopped white onion, and thinly sliced green onion. The second time I made this salad, I added 4 tablespoons of finely chopped red onion, in place of the white and green onion, and that tasted great in the salad too! Also, when I added the sliced cucumbers, they were cucumbers I had in the refrigerator, which help the salad to stay cool.