Dill Benedictine Dip

1 Rating
Recipe courtesy ofDamaris Phillips

Total: 1 hr 25 min Cook: 25 min

Yield: 4 to 6 servings

Level: Easy



  • 1 large cucumber, peeled and seeded
  • 8 ounces cream cheese, softened 
  • 1/2 cup plain Greek yogurt 
  • 2 tablespoons mayonnaise 
  • 3 tablespoons finely chopped red onion 
  • 1 tablespoon chopped fresh dill
  • Kosher salt and freshly ground black pepper 
  • Serving suggestions: baby carrots, bell pepper strips, breakfast radishes, whole-grain crackers


  • Special equipment: cheesecloth

  • Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in dampened cheesecloth and squeeze to remove as much liquid as possible.

  • Combine the cream cheese, yogurt and mayonnaise in a stand mixer fitted with the paddle attachment. Mix until smooth, about 1 minute. Add the cucumber, red onion and dill, and mix until combined, another 30 seconds. Season with salt and pepper. Scrape into a serving bowl, cover and refrigerate for 1 hour.

  • Serve with crudites and/or crackers.

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1 Rating

Barbara G.
LOVE IT... Also used it on fish fillet sandwich in place of a sandwich spread like mayo.  Also used it as a base for slices and mixed in cucumbers that needed to be used up.  Then that mixture can be  made into a sandwich also.  Great on a hearty wheat bread.    See All Reviews Post Review

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