Time 5m Yield 24 Number Of Ingredients 6 Steps:
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Time 10m Yield about 2-1/4 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the mayonnaise, sour cream, onion, dill, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in cucumber. Serve with vegetables and/or crackers.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
Time 1h5m Yield Makes 1 cup or 8 servings, 2 Tbsp. each. Number Of Ingredients 6 Steps:
Combine ingredients. Refrigerate 1 hour.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Mix sour cream, mayonnaise, scallions, dill, lemon juice, salt, and any optional ingredients as listed. Chill dip for at least 2 hours to allow flavors to marry. Serve the dip with snow peas as your dipper(s). Don’t have snow peas? Use what is in season for your area. Blanched asparagus, baby carrots, or cucumbers or of course, chips.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In a bowl, whisk lemon juice, oil and sugar until thick. Add dill, salt and pepper to taste. Mix inches. Add cucumbers and scallions, and coat well with dressing. Chill for 15 minutes and serve cool.
Time 15m Yield 8 servings. Number Of Ingredients 7 Steps:
In a large bowl, beat the sour cream, cream cheese, dill and salt until blended. Set aside three shrimp and 2 tablespoons cucumber for garnish. , Finely chop the remaining shrimp; add to sour cream mixture. Add remaining cucumber. Garnish with reserved shrimp and cucumbers. Refrigerate for at least 1 hour. Serve with vegetables or crackers.
Yield Makes 6 servings Number Of Ingredients 9 Steps:
Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.) Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
