Cool, refreshing, and full of flavor, this creamy cucumber dill dressing is a versatile kitchen staple. The natural pairing of cucumber and dill creates a light yet tangy sauce that works beautifully as a salad dressing, dip, or drizzle. Toss it with mixed baby greens for a crisp salad, spoon it over grilled salmon or chicken, or serve it alongside roasted vegetables. With its bright lemon juice base and the option of a little kick from Tabasco, this dressing can be tailored to your taste—making it a fresh, homemade alternative to bottled dressings.
INGREDIENTS:
12 ounces thinly sliced cucumbers, peeled and seeded before slicing
1/4 cup lemon juice
8 ounces sour cream
3 tablespoons fresh minced dill
1 tablespoon sugar, or to taste
Salt and pepper to taste
Tabasco sauce, optional
METHOD:
Peel, seed, and thinly slice the cucumbers. Place them in a blender or food processor and purée until smooth.
Add the lemon juice, sour cream, dill, and sugar to the puréed cucumber. Blend just until incorporated and creamy. Taste and adjust with salt and pepper. For extra flavor, stir in a few drops of Tabasco, if desired.
Use immediately or refrigerate for at least 30 minutes to let the flavors meld. Serve as a dressing for salads or as a sauce over grilled fish or poultry.
TIP: This dressing keeps well in the refrigerator for 2–3 days in a covered container. Stir before serving.
