Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up.

I still love my mom’s creamy cucumber salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun!

Creamy Cucumber SaladAlthough this salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I also add a bit more than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad

Course Salad
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Servings 6 -8 servings
Author Mike

Ingredients

  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 4 teaspoons white vinegar
  • 1/2 teaspoons dry dill weed about a teaspoon of fresh, minced
  • 1/2 teaspoons Kosher salt
  • 4 medium cucumbers peeled and sliced
  • 3 green onions chopped

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
  • Add the cucumbers and onions. Toss.
  • Cover and chill at least one hour before serving.

Dill Hummus with Toasted Pita Wedges

The beauty of hummus is that it is open to almost endless taste options. I’ve made roasted garlic and roasted red pepper hummus, for example. Both were easy to make, and had fairly classic flavors. This dill hummus with toasted pita wedges is different, with a much more complex flavor. It was absolutely fantastic. You taste every ingredient.

I’m not sure I’d make ‘normal’ hummus again after tasting this.

Dill Hummus with Toasted Pita WedgesI used dried dill since I didn’t have fresh dill on hand, but if you do have the fresh stuff substitute a tablespoon of chopped dill for the dried. Or use more, if you’d like.

Also try my sour cream and onion hummus.

Dill Hummus with Toasted Pita Wedges

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 -6

Ingredients

For the hummus

  • 2 16-ounce cans garbanzo beans, drained, divided
  • 1/4 cup plain yogurt
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 teaspoons dried dill
  • 1 teaspoon ground cumin
  • 2 teaspoons paprika plus more for garnish
  • 1 teaspoon cayenne pepper plus more for garnish
  • Kosher salt and freshly ground black pepper to taste

For the toasted pita wedges

  • 6 pita pockets
  • 1/2 tablespoon olive oil
  • Kosher salt

Instructions

For the hummus

  • Add one can of the beans and the remaining hummus ingredients to a food processor and process until very smooth.
  • Add the remaining beans and pulse until the beans are mixed in but still chunky.
  • Transfer to a serving bowl and sprinkle with a little extra paprika and cayenne pepper for garnish.

For the toasted pita wedges

  • Preheat oven to 375 F.
  • Brush pitas with a little oil and sprinkle with salt.
  • Bake on a sheet pan for 5 minutes until crispy.
  • Sprinkle with more salt while still hot and cut each pita into 6 wedges.