This cucumber and cilantro dip is creamy, cooling and low carb! An easy recipe for the summer.
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The creaminess of the cheese and the refreshing pop of cucumber combines perfectly with the fresh zing from the cilantro! You only need four ingredients and it can be made in under five minutes. It's perfect for parties – or even for snacking.
How to Make a Low Carb Cucumber and Cilantro Dip
Add cream cheese, sour cream and fresh cilantro to a food processor. Blend until smooth.
Cut some English cucumber into quarters lengthways, then remove the seeds. This will stop the dip separating and becoming too watery.
Roughly chop the cucumber, and add it to the food processor. Give it a few quick pulses to further chop and incorporate the cucumber. Add salt and pepper as necessary.
This dip works well with homemade tortilla chips, jicama sticks, or even a chicken skewer! It also makes a lovely filling for a low carb wrap – perhaps with some cooked chicken or ham and lettuce, too.Low Carb Cucumber and Cilantro Dip - creamy and refreshing! #lowcarb Click To Tweet
- 4 oz cream cheese
- ½ cup sour cream
- ¼ cup fresh cilantro
- 3½ oz English cucumber, approx 2½" length
- salt and black pepper
- Add the cream cheese, sour cream and cilantro to a food processor. Blend until smooth.
- Quarter the cucumber lengthways and remove the seeds. Roughly chop.
- Add the cucumber to the food processor and pulse a few times to incorporate it into the mixture.
- Add salt and pepper if desired.
2g net carbs per serving
Nutrition InformationYield 4 Serving Size Quarter of the recipe
Amount Per ServingCalories 156Total Fat 15gSaturated Fat 8gCholesterol 46mgSodium 114mgCarbohydrates 2gNet Carbohydrates 2gFiber 0gSugar 2gProtein 2g
Check out my Low Carb Chips & Dips Ebook!
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