Cucumber Yogurt Dip -

Cucumber Yogurt Dip

This cucumber yogurt dip is cool, creamy, and bright with fresh herbs and lemon - the kind of quick little sauce that instantly makes everything on the plate taste better. Perfect for dipping, drizzling, and spreading on… basically anything.

Course condiment

Cuisine Greek

Prep Time 10

Total Time 10

Servings servings

Calories 53kcal

Author Ann Otis

Ingredients

1 cup whole milk Greek yogurt
1/2 cup cucumber grated or finely chopped
2 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 clove garlic grated or minced
1 1/2 teaspoons chopped fresh mint
1 teaspoon chopped fresh dill
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

US Customary - Metric

Instructions

In a medium-sized bowl, combine the yogurt, cucumber, lemon juice, olive oil, garlic, mint, dill, salt and pepper. Taste and adjust seasonings, if desired.
Optionally, allow the dip to chill in the refrigerator for an hour or so to help the flavors come together before serving.

Video

Notes

Storage Instructions

Store it in an airtight container in the refrigerator for about 3–4 days. The cucumber may release a little moisture as it sits, so if you notice the dip looking looser, just give it a quick stir, and it’ll come right back together.

For the thickest, creamiest texture, try to keep it as cold as possible and avoid letting it hang out at room temperature for too long. (And if you’re making it ahead for guests, it’s even better after an hour in the fridge - the flavors really settle in.)

I don't recommend freezing this dip. The yogurt will separate and the cucumber will get mushy.

Nutrition