Hungarian Lángos and Cucumber Dill Dip

Hungarian Lángos and Cucumber Dill Dip


The Sunsational Flavors pack has so many tasty and health uses.

When walking the streets of Budapest or the shores of Lake Balaton you can smell lángos everywhere. This popular street food can be found at farmer’s markets throughout Hungary. Lángos is commonly served plain with salt and garlic, with sour cream, or with grated hard cheese (Ildikó likes Pecorino Romano). Ildikó works with our Hungarian Wellness Advocates and her lángos has become a legend among doTERRA employees. We are so excited to share her special cucumber dill dip and lángos recipes with all of you!

Dill dip.jpg

Health Highlights:

The taste alone is enough to convince you to try Hungarian Langos with a cucumber dill dip, but luckily, there are some pretty impressive health benefits that seal the deal.
Cucumbers: The potassium content in cucumbers is helpful for heart health. According to a study in Archives of Internal Medicine, consuming a healthy amount of potassium each day can lower your risk for heart disease.[1]

 Bell peppers offer a substantial amount of fiber, which helps to regulate cholesterol levels and digestion.[2]

Some scientists believe that garlic contains anti-cancer properties because it boosts the production of hydrogen sulfide in the body. This production is why many researchers believe that garlic is effective for preventing prostate cancer, breast cancer, and colon cancer.[3]

Ildikó’s Cucumber Dill Dip with Dill Essential Oil

3–4 large cucumbers or 1 ½ English cucumbers
3 large cloves garlic, grated or minced
Salt and pepper to taste
24–32 ounces sour cream
1 slice green bell pepper, julienned and minced
1 or 2 tablespoon white distilled vinegar
3 drops Dill essential oil
1 sprig fresh dill, minced


  1. Peel the cucumbers. Slice in half lengthwise.
  2. Scoop out most of the seeds (not all, as the seeds flavor the dip). Cut the cucumbers in half again, then thinly slice them. Transfer all of the cucumbers to a large mixing bowl and generously salt them.
  3. Let stand for at least 30 minutes. Working in handfuls, take the cucumbers and squeeze out the liquid.
  4. Transfer the squeezed cucumbers to a new, dry bowl. Add the garlic, green pepper, vinegar, and black pepper to taste. Stir.
  5. Mix in sour cream, adding in increments until desired consistency is reached. Mix in 3 drops of Dill essential oil and the fresh minced dill.
  6. Chill for 2–3 hours so the flavors can further develop.