Peel the cucumber and cut it in half lengthwise, then use a spoon to scrape out the seeds and watery center—this prevents the dip from becoming soggy and watery. Finely dice the seeded cucumber into small, uniform pieces so it distributes evenly throughout the dip and creates a pleasant texture. Set the prepared cucumber aside while you work on the creamy base.

In a medium bowl, beat the softened cream cheese with a hand mixer or fork until it's completely smooth and creamy with no lumps. Add the mayonnaise and beat again until the mixture is well combined and fluffy—this incorporates air and creates a lighter, more pleasant texture. I find beating the base for about a minute makes a noticeable difference in how smooth the final dip turns out.

Add the dried dill weed, onion powder, garlic powder, and salt to the creamy base from Step 2 and stir well to distribute the dried seasonings evenly. Then stir in the fresh lemon juice and sriracha—the lemon juice adds brightness while the sriracha brings a subtle heat that sneaks up on you. Finally, fold in the diced cucumber from Step 1 gently with a spatula until everything is well combined. I like to taste and adjust the salt or sriracha at this point since everyone's heat preference is different.