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Fresh Viral Cucumber Salad with Cream Cheese

viral cucumber salad with cream cheese - featured image

A quick and easy cucumber salad featuring thinly sliced cucumbers coated in a creamy, tangy cream cheese dressing with fresh dill and lemon juice. Perfect as a refreshing side or light snack.

Ingredients

Scale
  • 3 medium cucumbers, thinly sliced (preferably English cucumbers)
  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons fresh dill, finely chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil (optional)
  • Optional additions: thinly sliced red onion, chopped fresh chives, Greek yogurt (to replace half the cream cheese)

Instructions

  1. Wash and dry the cucumbers thoroughly. Using a sharp knife or mandoline, slice them into thin rounds about 1/8 inch thick. Place in a large mixing bowl.
  2. Place the cream cheese in a separate bowl and whip with a fork or hand mixer until smooth and creamy, about 2-3 minutes.
  3. Add lemon juice, garlic powder, salt, black pepper, and olive oil (if using) to the whipped cream cheese. Stir until fully combined.
  4. Pour the cream cheese dressing over the sliced cucumbers. Gently toss with a spatula or large spoon to coat every slice evenly without breaking them.
  5. Sprinkle the chopped fresh dill over the salad and fold it in gently.
  6. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to let flavors meld and cucumbers soak up the dressing.
  7. Before serving, taste and adjust salt or lemon juice as needed.

Notes

To avoid a watery salad, sprinkle salt on cucumber slices and let them drain in a colander for 10 minutes before patting dry and mixing with dressing. Softening cream cheese is essential for a smooth texture. Thin cucumber slices maximize crunch and dressing coverage. Salad is best served fresh but can be refrigerated up to 2 days. Adjust seasoning to taste before serving.

Nutrition

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