Food & Cooking Recipes Appetizers Cucumber-Sour Cream Dip 3.1 (49) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1 quart Ingredients 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 Directions 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. Rate it Print