Description
A light and refreshing cucumber yogurt dip, perfect for summer!
Ingredients
Scale
- 1 large cucumber (Grated and drained)
- 1 cup plain Greek yogurt (Substitute with regular yogurt if desired)
- 1/2 cup lemon juice (Freshly squeezed)
- 1/4 cup fresh dill (Chopped, can substitute with mint)
- 1/4 cup fresh parsley (Chopped, can substitute with cilantro)
- 1–2 cloves garlic (Minced, adjust to taste)
- to taste salt (Adjust to taste)
- to taste pepper (Freshly cracked recommended)
Instructions
- Grate the cucumber and squeeze out as much moisture as possible using a dish towel.
- In a bowl, mix Greek yogurt, drained cucumber, lemon juice, and minced garlic.
- Add chopped dill, parsley, salt, and pepper, then fold everything until well combined.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- This dip can be served with pita chips, vegetables, or as a spread for wraps.
- Feel free to adjust the seasoning to suit your taste preferences.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 5mg