Neighbor's Cucumber-Dill Dip

A cool, creamy dip packed with fresh cucumber and chopped dill, blended into a rich base of mayonnaise and sour cream with diced green bell pepper for a subtle crunch. White pepper gives it a clean heat that doesn’t muddy the bright, garden-fresh flavors.

Squeezing the excess water out of the diced cucumber is the step that separates a thick, scoopable dip from a watery mess. After you peel, seed, and dice it, press the pieces firmly in a colander until no more liquid runs out. All that water would thin out the mayo and sour cream base if left in.

This gets better after it sits in the fridge for a while. The dill perfumes the whole dip and the flavors settle into each other. Make it an hour ahead if you can.

Chef Tips

• Seed the cucumber before dicing. The seedy center holds the most water and makes the dip runny.
• Use fresh dill, not dried. Fresh dill has a bright, grassy flavor that dried dill can’t match in a cold dip.
• White pepper instead of black keeps the dip looking clean without dark specks throughout.

Variations

• Add a clove of minced garlic for more depth.
• Stir in a tablespoon of lemon juice for extra brightness.
• Use Greek yogurt in place of sour cream for a lighter, tangier version.