Cool Cucumber Yogurt Dip
A refreshing Mediterranean-inspired cucumber yogurt dip made with creamy Greek yogurt, grated cucumber, fresh dill, lemon juice, and garlic. Light, cooling, and perfect as a dip or sauce for warm weather meals.
Equipment
- mixing bowl
- fine grater
- clean kitchen towel or cheesecloth
- mixing spoon
- refrigerator container
Ingredients
- 1 cup plain Greek yogurt
- 1/2 cucumber finely grated cucumber
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 clove garlic, finely minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Grate the cucumber finely, then place it in a clean kitchen towel and squeeze out excess moisture to prevent the dip from becoming watery.
- In a mixing bowl, combine Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Stir until smooth and creamy.
- Fold in the grated cucumber and chopped dill, mixing gently until evenly distributed throughout the dip.
- Cover and refrigerate for at least 20 minutes to allow the flavors to meld and the dip to become extra refreshing before serving.
Notes
For best texture, always squeeze excess moisture from the cucumber before mixing. Greek yogurt gives the creamiest base, but you can substitute with thick plant-based yogurt for a vegan version. Letting the dip chill for at least 20 minutes helps the flavors meld beautifully.
Variations: swap dill for mint for a fresher flavor, add chili flakes for heat, or mix in a spoon of sour cream for extra creaminess. Store in the refrigerator for up to 3–4 days in an airtight container and stir before serving.