Creamy Dill Pickle Cucumber Salad
Rich, creamy, and dill forward, each bite of this lovely, crisp cucumber salad evokes the flavors of dill pickles.
Servings: 4 people
Calories: 111kcal
Equipment
- 1 Blender
Ingredients
- 2 English cucumbers
- 6 tablespoons cream cheese
- ⅓ cup pickle juice
- 1 tablespoon Dijon mustard
- 1 tablespoon dill dried
- 1 teaspoon garlic powder
- salt and pepper to taste (optional)
- red pepper flakes or cayenne pepper optional
Instructions
- Slice cucumbers thin with a mandolin.2 English cucumbers
- Salt and drain cucumbers over a strainer for 15 minutes to remove excess moisture.
- Rinse the salted cucumbers and strain before combining with sauce.
- Add cream cheese, pickle juice, mustard, dill, and garlic powder to a blender and blend until combined, 30-45 seconds.6 tablespoons cream cheese, ⅓ cup pickle juice, 1 tablespoon Dijon mustard, 1 tablespoon dill dried, 1 teaspoon garlic powder
- Pour creamy sauce over the cucumbers and toss to combine. Taste and adjust seasonings, if necessary.salt and pepper, red pepper flakes or cayenne pepper
- Serve immediately or refrigerate until ready to use. For best results, eat within 16 hours.
Notes
The dressing will be on the thicker side, which is okay because the cucumbers will still release additional moisture.
*Nutrition information is approximate and was calculated using an online nutrition calculator.
Let the salad rest 30-60 minutes before serving. This recipe is at its absolute best 1 hour after making. The dressing has had time to absorb and the cucumber slices are still crisp.
Thinly slice those cukes. Use a mandolin to create even, thin slices.
Salt those cukes first! Don't skip this step; it helps remove excess moisture.
Nutrition
Calories: 111kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 410mg | Potassium: 289mg | Fiber: 1g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg