Creamy Cucumber Salsa Recipe
Creamy cucumber salsa is a cool, crunchy summer dip with fresh herbs, citrus, jalapeño, and sour cream, ready in under 10 minutes.
Servings 3 cups
Calories 32kcal
Ingredients
- 2 cups English cucumber peeled and diced
- ½ cup tomato seeded and diced
- ¼ cup red onion peeled and diced
- 2 tablespoons fresh parsley finely chopped
- 1 jalapeno seeded and chopped
- 4 ½ teaspoons fresh cilantro finely chopped
- 1 clove garlic minced
- ¼ cup sour cream
- 1 ½ teaspoons lemon juice
- 1 ½ teaspoons lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon seasoned salt or regular salt
Instructions
- In a medium mixing bowl, gently stir together 2 cups English cucumber, 1/2 cup tomato, 1/4 cup red onion, 2 tablespoons fresh parsley, 1 jalapeno, 4 1/2 teaspoons fresh cilantro, and 1 clove garlic until well mixed. Set aside
- In a small bowl, whisk together 1/4 cup sour cream, 1 1/2 teaspoons lemon juice, 1 1/2 teaspoons lime juice, 1/4 teaspoon ground cumin, and 1/4 teaspoon seasoned salt until smooth.
- Pour the dressing over the cucumber mixture and stir gently until evenly coated.
- Serve immediately with tortilla chips for dipping or spoon over tacos.
Notes
- Use English cucumbers for the easiest prep. If you’re using garden cucumbers, peel and seed them first.
- For a milder salsa, remove the jalapeño seeds and membrane.
- Greek yogurt can be used in place of sour cream for a tangier dressing.
- For a non-creamy cucumber salsa, skip the sour cream or yogurt.
- Store covered in the refrigerator for up to 2 days. Drain off any extra liquid and stir before serving.
Nutrition
Serving: 0.5cup | Calories: 32kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 6mg | Sodium: 103mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 344IU | Vitamin C: 9mg | Calcium: 22mg | Iron: 0.3mg
