Creamy Dill Pickle Cucumber Salad
I still remember the first time I made this creamy dill pickle cucumber salad — it was a last-minute contribution for a summer potluck and vanished faster than I expected. Bright, tangy pickle juice meets cool cucumbers and a silky cream cheese dressing for a crunchy side that feels both nostalgic and unexpectedly modern. It’s the kind of recipe you pull out when you want quick prep, bold flavor, and something that stands up to grilled meats or a casual sandwich night.
I sometimes serve it alongside crunchy snacks like air-fryer spicy dill pickle chips for a full pickle-forward spread that guests love.
Why you’ll love this dish
This salad hits savory, tangy, and creamy notes all at once. It’s fast to make, uses pantry-friendly ingredients, and doesn’t require a long marinading time — perfect for weeknight dinners, potlucks, or a fridge-ready picnic side. The pickle juice does double duty: it flavors and thins the cream cheese into a pourable dressing while adding acidity that keeps the cucumbers bright. If you like bold condiments and easy prep, this will become a go-to.
"A bright, tangy crowd-pleaser — quick to make and impossible to stop eating." — summer potluck regular
How this recipe comes together
Before you slice or blend, here’s what to expect: thinly slice the English cucumbers and salt them briefly to draw out excess water. Rinse and drain to keep the salad crisp, then whisk a smooth dressing by blending cream cheese with pickle juice, Dijon, dried dill, and garlic powder. Toss cucumbers with the dressing, taste for seasoning, and serve chilled. The whole process takes about 20 minutes, mostly hands-off.
What you’ll need
Key ingredients
- 2 English cucumbers (thin-skinned and ideal for thin slices)
- 6 tablespoons cream cheese (room temperature for easy blending)
- 1/3 cup pickle juice (from dill pickles; gives the signature tang)
- 1 tablespoon Dijon mustard
- 1 tablespoon dried dill (or 1 tablespoon fresh, chopped)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Notes and swaps: For a lighter version, swap half the cream cheese for plain Greek yogurt. To keep it vegan, use a plant-based cream cheese and check pickles are vegan-friendly. If you prefer a fresher herb flavor, replace dried dill with 1 tablespoon fresh chopped dill. For a crunchier, fruitier riff, see how this pairs with an apple-cucumber salad for a composed plate.
Directions to follow
- Trim the cucumber ends and thinly slice them. Use a mandolin for uniform 1/8" slices; if hand-slicing, aim for even pieces so the salad textures match.
- Place slices in a colander and sprinkle lightly with salt. Let them sit for 15 minutes to draw off excess moisture.
- Rinse the cucumbers under cold water to remove surface salt, then shake or pat dry and let them drain again. This keeps them crisp and prevents the dressing from becoming watery.
- Add cream cheese, pickle juice, Dijon, dried dill, and garlic powder to a blender. Blend 30–45 seconds until fully smooth and pourable. If the dressing is too thick, add another tablespoon of pickle juice or a splash of milk.
- Toss the drained cucumbers with the creamy dressing until well coated. Taste and season with salt and pepper as needed.
- Serve immediately or chill for up to an hour to let flavors meld.
Best ways to enjoy it
Serve this salad chilled in a shallow bowl or mason jar for a casual look. It’s a natural side for grilled chicken, burgers, or pork chops. Try it as:
- A tangy topping for cold sandwiches or smoked salmon bagels.
- A refreshing partner to heavy potato salads and coleslaws at summer BBQs.
- A crunchy element on a picnic charcuterie board with pickled veggies and crackers.
For a composed plate, spoon a bed of the salad under roasted salmon or alongside lemon-herbed grilled shrimp for contrast. You can also sprinkle chopped chives or crispy bacon on top for texture.
Storage and reheating tips
- Refrigerate in an airtight container. Use within 2–3 days for best texture and flavor — cucumbers release water over time and will get soggy after a few days.
- Do not freeze this salad. Freezing breaks the cucumber’s cell structure and makes it mushy when thawed.
- If leftovers become watery, drain excess liquid before serving and stir gently to re-coat with any remaining dressing.
Pro chef tips
- Mandolin safety: always use the hand guard. For fingers that insist on helping, switch to a sharp chef’s knife and slice against a cutting board with steady, even strokes.
- Chill everything: cold cucumbers and a cold bowl keep the salad crisp longer.
- Avoid over-salting: since pickle juice is salty, season cautiously at the end. Taste the dressing before adding extra salt.
- Smooth dressing trick: let the cream cheese sit at room temperature for 20 minutes before blending to ensure a silky dressing without lumps.
- Make it early (but not too early): you can blend the dressing and store it separately for up to 24 hours. Toss with cucumbers just before serving for peak crunch. Also, check out a creamy summer side like creamy corn salad for complementing flavors.
Recipe variations
- Dill-forward: swap dried dill for 1 tablespoon fresh chopped dill for a brighter herb note.
- Extra tang: add 1–2 tablespoons finely chopped dill pickles to the dressing for texture and extra pickle flavor.
- Spicy kick: mix in 1/4 teaspoon crushed red pepper or a dash of hot sauce.
- Crunch & color: fold in thinly sliced radishes or halved cherry tomatoes for a pop of color.
- Lighter version: use 3 tablespoons cream cheese and 3 tablespoons Greek yogurt for a tangy, lower-fat dressing.
- Make it chunky: replace half the cucumbers with diced pickles and a few slivered shallots for more bite.
Common questions
Q: How long does this salad keep in the fridge?
A: Best quality is 2–3 days refrigerated in an airtight container. Cucumbers soften as they sit, so earlier is better.
Q: Can I use regular dill pickles or sweet pickles instead of dill?
A: You can, but the flavor will change. Sweet pickles will add sugar and soften acidity — reduce any extra sweet ingredients. Dill pickles give the characteristic tang that balances the cream cheese.
Q: Can I swap cream cheese for Greek yogurt or mayo?
A: Yes. Greek yogurt gives a tangy, lighter result; mayo makes it richer and looser. If using yogurt, you may want a tablespoon of cream cheese or a touch of mayo for body.
Q: Do I have to salt the cucumbers?
A: Salting removes excess water and concentrates flavor, improving texture. If you’re in a hurry, patting with paper towels works, but expect more watery dressing.
Q: Is dried dill OK, or should I use fresh?
A: Both work. Dried dill is concentrated and convenient; use fresh for a brighter, herbaceous finish (about 1 tablespoon fresh = 1 teaspoon dried).
Conclusion
This creamy dill pickle cucumber salad is an easy, flavor-forward side that brightens summer meals and potlucks. If you enjoy pickle-forward salads, you might also like this take on a classic Dill Pickle Cucumber Salad (Gluten Free, Easy) or a silky herb-forward option like Creamy Cucumber Salad – Lemon Tree Dwelling. Give it a try the next time you need a quick, tangy side that packs personality.
Creamy Dill Pickle Cucumber Salad
Ingredients
Key Ingredients
- 2 pieces English cucumbers Thin-skinned and ideal for thin slices
- 6 tablespoons cream cheese Room temperature for easy blending
- 1/3 cup pickle juice From dill pickles; gives the signature tang
- 1 tablespoon Dijon mustard
- 1 tablespoon dried dill Or 1 tablespoon fresh, chopped
- 1 teaspoon garlic powder
- Salt and pepper To taste
Instructions
Preparation
- Trim the cucumber ends and thinly slice them. Use a mandolin for uniform 1/8" slices; if hand-slicing, aim for even pieces so the salad textures match.
- Place slices in a colander and sprinkle lightly with salt. Let them sit for 15 minutes to draw off excess moisture.
- Rinse the cucumbers under cold water to remove surface salt, then shake or pat dry and let them drain again.
- Add cream cheese, pickle juice, Dijon, dried dill, and garlic powder to a blender. Blend for 30–45 seconds until fully smooth and pourable.
- If the dressing is too thick, add another tablespoon of pickle juice or a splash of milk.
- Toss the drained cucumbers with the creamy dressing until well coated.
- Taste and season with salt and pepper as needed.
- Serve immediately or chill for up to an hour to let flavors meld.
