Cucumber Dill Cream Cheese Recipe

Soften and blend

If cream cheese is refrigerated and firm, let it sit at room temperature for 20–30 minutes until softened. Alternatively, cut into chunks to speed softening. Place the softened cream cheese and Greek yogurt in a medium mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.

Mix until smooth

Whisk by hand or beat on low speed until smooth and creamy, about 1–2 minutes. Scrape the bowl as needed to remove lumps so the texture is velvety.

Add flavorings

Stir in the finely chopped fresh dill, lemon zest, lemon juice, minced garlic, kosher salt, and freshly ground black pepper. Mix until evenly distributed, tasting and adjusting salt, pepper, or lemon to preference. If you prefer a lighter, tangier spread, add an additional 1–2 tablespoons Greek yogurt.

Prepare cucumber

Wash the English cucumber. Using a vegetable peeler (optional) peel stripes or the entire skin if you prefer. Slice the cucumber thinly on a mandoline or with a sharp knife into 1/8"–1/4" (3–6 mm) rounds for a delicate bite, or into 1/4" half-moons if preferred.

Quick-pickle (optional)

If you want crisper, slightly tangy cucumber slices, place the sliced cucumbers in a colander, sprinkle the vinegar over them, toss briefly, and let them drain for 5 minutes. Pat dry with paper towels before using to avoid watering down the spread.

Assemble

Transfer the cream cheese mixture to a serving bowl. Arrange cucumber slices on a platter around the spread or spread a thin layer of the cream cheese on each slice for bite-sized appetizers. Drizzle a small amount (about 1 tsp) of olive oil over the assembled platter if using, and sprinkle the finely sliced chives and a few extra dill fronds on top for garnish.

Chill and serve

Chill the assembled spread or leftover cream cheese in an airtight container for at least 30 minutes to allow flavors to meld. Serve chilled or at cool room temperature with crackers, bagel chips, toast points, or as a sandwich spread. Keeps in the refrigerator for 3–4 days.