Ingredients
Scale
- 1 cup greek yogurt
- ½ cup grated cucumber, one small english cucumber unpeeled and grated
- 1 tablespoon lemon juice, or white wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1–2 cloves garlic, grated or finely minced
- 1/4 teaspoon kosher salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh chopped mint
- pita bread and sliced vegetables, to serve
Instructions
- Squeeze excess liquid from ½ cup grated cucumber using a paper towel or cheesecloth, or let it drain in a mesh strainer for 10 minutes before squeezing.
- In a medium bowl, combine the squeezed cucumber, 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, grated garlic, kosher salt, chopped dill, and chopped mint. Mix well with a spoon.
- Cover the mixture and chill in the fridge for 10-15 minutes before serving.
- Garnish with additional fresh herbs and serve with pita bread and sliced vegetables.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a creamier texture, use full-fat Greek yogurt.
Feel free to adjust the garlic quantity according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Mixing
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 5mg