This garden fresh Creamy Cucumber Salsa is perfect for summer entertaining. It’s a cool and creamy blend of cucumbers, tomatoes, red onion, bell pepper, and fresh dill all tossed in a little sour cream and lemon juice. This salsa tastes like summer! During the summer months I like to eat as many vegetables as I can get my hands on. They are so plentiful and inexpensive and wonderfully fresh. Cucumbers are perfect for summer eating because they are so low calorie and hydrating. I make cucumber recipes all summer long. Some of my favorites are Pickled Cucumbers and Onions, Creamy Spicy Cumbers, Creamy Italian Cucumber Salad, and Marinated Cucumber, Tomato, and Onion Salad. How To Make Creamy Cucumber Salsa Chop all ingredients and mix in a large bowl. Refrigerate 30 to 60 minutes to let the flavors blend and get it nice and chilled. Serve. How To Serve This creamy salsa makes a great summer entertaining recipe when served with tortilla chips or pita chips. I especially like it with homemade pita chips. I cut pita bread into wedges, brush with a little melted butter or olive oil and lightly sprinkle with salt. Then I air fry or bake them until crispy. It also makes a great topping for tacos, turky burgers, or grilled chicken and fish. It’s both low carb and gluten-free. Substitutions and Variations Use sweet onion or green onion in place of red onion. Add some crumbled feta cheese. Leave out the jalapeno if you don’t want it spicy or sub with crushed red pepper flakes. Use chopped fresh parlsey, mint, or cilantro in place of dill. Use either regular garden cucumbers or English cucumbers. Use lime juice in place of lemon juice. Storage Best eaten the day it is made. It gets watery over time but will keep in an airtight container in the refrigerator for a few days. More Salsa Recipes Chipotle Peach Salsa Fire-Roasted Salsa Avocado and Corn Salsa Spicy Watermelon Salsa Black Bean and Corn Salsa Print Creamy Cucumber Salsa This garden fresh Creamy Cucumber Salsa is perfect for summer entertaining. It's a cool and creamy blend of cucumbers, tomatoes, red onion, bell pepper, and fresh dill all tossed in a little sour cream and lemon juice. This salsa tastes like summer! Course AppetizerCuisine SouthernKeyword summer Prep Time 15 minutes minutesCook Time 0 minutes minutesTotal Time 15 minutes minutes Servings 8 Calories 28kcal Ingredients2 cups finely diced peeled and seeded cucumber½ cup finely diced seeded tomato⅓ cup finely diced red onion⅓ cup finely diced red bell pepper1 jalapeno, finely minced2 tablespoons chopped fresh dill1 garlic clove, minced¼ cup sour cream1 tablespoon lemon juice¼ teaspoon ground cuminsalt and pepper InstructionsAdd all ingredients to a large mixing bowl. Stir to mix.Add salt and pepper to taste.Refrigerate 30 to 60 minutes.Serve with toasted pita chips or tortilla chips. NotesThe jalapeno can be left out if you don’t want it spicy. NutritionCalories: 28kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 0.2mgWant to Save This Recipe?Save This RecipeThe post Creamy Cucumber Salsa appeared first on Spicy Southern Kitchen.