This cool and creamy dip keeps the oven free for other foods on Thanksgiving. You can make the base in advance, then stir in the cucumber just before serving. —Judith Smith, Wymore, Nebraska
Ingredients
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped onion
- 1 teaspoon dill weed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups finely chopped seeded peeled cucumber
- Assorted fresh vegetables and/or crackers
Directions
- 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.
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