‘Cucum-berg’ Onion Dip

Zesty, green, and delicious with all the flavor of a traditional onion dip, but NONE of the exorbitant fat or salt content of one.


  • 1/2 cup cucumbers, rinsed, peeled and chopped into small chunks for blending
  • 1/2 cup iceberg lettuce leaves, thoroughly rinsed
  • 2 Tbsp olive oil (can sub with avocado oil)
  • Juice from 1/2 lemon
  • Raw garlic:
    • Mild heat: 1 clove /about 1/2 Tbsp
    • Medium heat: 2 cloves/about 1 Tbsp
    • SPICY heat: 3 cloves/about 1 1/2 Tbsp
  • 3 tsp dried onion flakes
  • 1 tsp dried parsley
  • 1 tsp dried dill weed

Special equipment: a high-speed blender or food processor

Prep time: 5-10 minutes
Yields: 1 cup of dip

Preparation: Blend all ingredients together in a high-speed blender or food processor. Pour into a small bowl and enjoy with your favorite dippable snacks and crudites. Dip is best served immediately after making; lasts for up to 3 days in refrigerator.

Yasmine’s Notes:

For the longest time, I believed that rich, zesty, creamy dressings were no longer accessible to me since shifting away from consuming dairy– i.e. the base component of dozens of cream-based dips out there. But recently it occurred to me that with the hundreds upon hundreds of varieties of produce also out there, and with allllll the many different ways people use them around the world, there was bound to be a way.

I started thinking outside of one mode, i.e. “Creamy, zesty dips can only be made with milk and saturated fats!” And instead, thinking in another mode: “What produce do I know is mild in flavor like a traditional cream-base, and probably has a lot of water content to blend smoothly?”

Enter iceberg lettuce and cucumbers.

Then I combined this with my research of traditional methods for making aioli, mayonnaise, and similar dressings overall: they are basically emulsions of fats and liquids together, plus garlic, often a little lemon, salt, pepper, and choice herbs when you want them. Hence the birth of the ‘Cucum-berg’ Onion Dip— it utilizes all of the flavor properties of such traditional zesty creams with the sourness from lemon and a garlic-herby profile, but instead is emulsified by simply using the natural water content of cucumbers and iceberg lettuce with the fat of olive oil. No extra water is needed; no copious amounts of saturated fats; not even salt and pepper– I’ve found the lemon juice and raw garlic provide enough salt and heat on their own, respectively.

And DANG have I found this to be good. T__T <3

Should you wish, you can pair this with the likes of the following:


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