Time 5m Yield 24 Number Of Ingredients 6 Steps:
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Time 10m Yield about 2-1/4 cups. Number Of Ingredients 8 Steps:
In a small bowl, combine the mayonnaise, sour cream, onion, dill, salt and pepper. Cover and refrigerate for at least 2 hours. Just before serving, stir in cucumber. Serve with vegetables and/or crackers.
Time 5m Yield 2 3/4 cups Number Of Ingredients 7 Steps:
Place cream cheese in a mixing bowl and whip with an electric mixer until fluffy. Add dressing, milk and dill weed. Mix well until well blended. Stir in cucumber and onion. Cover and refrigerate at least one hour to allow flavor to blend.
Time 2h20m Yield 4 servings Number Of Ingredients 9 Steps:
Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing. In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!
Time 2h10m Yield 12 Number Of Ingredients 7 Steps:
Mix cream cheese, cucumber, Cheddar cheese, dill, lemon juice, garlic powder, and salt together in a bowl until thoroughly combined; refrigerate for 2 hours to blend flavors before serving.
Time 10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Puree all ingredients in a blender or food processor. Cover and refrigerate until ready to serve. Hint: I like to add about 2 T. fresh parsley leaves into the blender after everything else is pureed, giving it enough bursts to chop everything up nicely. Use flat leaf parsley (which is best for flavor) and not the curly leaf parsley (which has very little flavor and is best used as a garnish).
Time 20m Yield 1/2 cup, 8 serving(s) Number Of Ingredients 9 Steps:
In a medicum bowl, stir together yogurt mayonnaise, salt, cumin and cayenne pepper until smooth. Add cucumber, onion, mint and dill; stir to mix. Refrigerate for about an hour. Enjoy.
Time 5m Yield 3 cups Number Of Ingredients 9 Steps:
Beat the cream cheese until smooth. Add the rest of the ingredients and mix until smooth and creamy. Cover tightly and chill until ready to serve. Garnish with additional dill sprigs and chopped red bell pepper if desired.
Time 8h10m Yield 20 Number Of Ingredients 8 Steps:
In a medium bowl, mix sour cream, mayonnaise, onion, parsley, dill weed, Beau Monde ™ seasoning, seasoning salt and pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving. Enjoy!
Time 15m Yield 6 servings. Number Of Ingredients 6 Steps:
Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Time 15m Yield 12 Number Of Ingredients 5 Steps:
Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.
Time 1h10m Yield 6 Number Of Ingredients 7 Steps:
Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving. Serve with fresh vegetables.
