Cucumber-Sour Cream Dip

1 quart


  • 2 large cucumbers, peeled, seeded, and finely grated

  • 2 pints sour cream

  • ½ cup chopped fresh herbs (any combination of parsley, chives, tarragon, mint, or dill)

  • Coarse salt and freshly ground pepper


  1. In a strainer, squeeze out excess liquid from the grated cucumbers. In a medium bowl, mix with sour cream, herbs, and salt and pepper to taste. Refrigerate until ready to use.

Cook's Notes

This recipe is easily adapted for different tastes. Try substituting 1 pint of yogurt for 1 pint of sour cream; adding minced scallions (greens too) or Dijon mustard; or omitting the herbs and adding 1 minced garlic clove and 1 tablespoon ground cumin.

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