Description
A refreshing and creamy dip made with Greek yogurt and cucumbers.
Ingredients
Scale
- 2 cups plain Greek yogurt (see note)
- 1/2 English cucumber (grated)
- 2 cloves garlic (minced (or more to taste))
- 1 teaspoon fresh lemon juice
- Salt and pepper (to taste)
- Optional add-ins: 1 tablespoon fresh chopped dill and/or mint, and/or a pinch of dried oregano (to taste)
- Olive oil (optional, for drizzling on top)
Instructions
- Grate the cucumber using the large holes in a box grater. You can either grate it into a sheet of paper towel and then wring it out to remove the excess liquid, or simply grate it into a bowl and then squeeze out the excess liquid with your hands.
- Add the Greek yogurt to a bowl and stir in the cucumber, garlic, lemon juice, salt and pepper, and the optional add-ins if using. I am quite generous with the salt. Be sure to taste & adjust ingredients to your liking (I’ve included a bunch of tips/suggestions in the recipe notes).
- Let it sit for at least 10 minutes, up to a few hours so the flavors mix and intensify. Serve with olive oil drizzled over top.
Notes
- Let the dip rest for a little while to allow the flavors to meld together.
- Adjust salt and seasoning based on your preference.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 10mg