Creamy Dill Pickle Cucumber Salad
This quick and tangy cucumber salad combines cool cucumbers with a creamy dressing made from cream cheese and pickle juice, making it a refreshing side for summer gatherings.
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.
Notes
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. Avoid over-salting to control overall flavor.