Cucumber Dip
This cool and creamy cucumber dip is ready in minutes and delicious on veggie platter with low carb crackers.
Servings: 12
Equipment
Ingredients
- ½ English cucumber
- ½ teaspoon salt
- 1 cup mayonnaise
- ⅔ cup sour cream
- 1 ½ teaspoons dried dill weed
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon ground black pepper
Instructions
- Grate the cucumber using the large holes on a box grater. Toss with salt and let rest in a colander for 5 minutes.
- Meanwhile, in a medium bowl, mix mayonnaise, sour cream, dill, onion powder, garlic powder, and pepper.
- Squeeze excess liquid from the cucumber before adding it to the dip. Stir and refrigerate for 1 hour before serving.
- Serve with fresh vegetables for dipping.
Notes
- English cucumbers do not need to be peeled. If using salad cukes, do peel and scoop out tough seeds.
- To remove all liquid from salted cucumbers, try rolling them in a clean and dry lint-free towel.
- Refrigerate and chill well before serving.
Nutrition
Calories: 155kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 220mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg