Often times dips can be heavy and contain more calories than we want, especially if they are made with cream cheese. Now, that’s not to say I don’t love a good dip, but sometimes a nice refreshing, cool dip is what you need. And this Cucumber Dip is perfect for that. It goes together in minutes and can be taken to potlucks, picnics, served at cook out or simply enjoyed along side a good grilled burger.
Along with a new garden this year, we planted a few cucumber plants along our fence. They are just beginning to produce some nice size cucumbers. This Cucumber Dip was a perfect recipe to use a couple fresh cucumbers plus I had everything on hand to add.
Triscuit has launched a new flavor line of crackers baked with 100% whole grain brown rice and wheat, some with real food ingredients like sweet potato or red beans. The Tomato and Sweet Basil Triscuit crackers are made with Brown Rice.
The dip is a little zingy from the lemon juice and has a little crunch from the cucumbers. It also has sour cream, and if you use a light version it will cut down on the calories even more. And I used Hellmann’s Olive Oil mayonnaise which is also better for you.
- 1 cup cucumber, peeled, seeded and finely chopped
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon fresh dill (I used Gourmet Gardens Fresh Herbs)
- 1 clove garlic, minced
- Mix all ingredients in a medium bowl
- Place in fridge to chill about 1 hour
- Serve with crackers or fresh veggies
This is a sponsored conversation written by me on behalf of Triscuit. The opinions and text are all mine.