Cucumber Dill Yogurt Dip

This refreshing cucumber dill yogurt dip strikes the perfect balance between cool and creamy, making it ideal for summer gatherings or everyday snacking. Ready in minutes but tastes like you spent hours perfecting it!

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Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: Cucumber Dip, Yogurt Dip, Healthy Dip, Vegetable Dip, Greek Yogurt Dip

Prep Time: 15

Cook Time: 0

Chilling Time: 30

Total Time: 45

Servings: servings

Calories: 78kcal

Equipment

Medium Bowl
Kitchen towel
Rubber Spatula

Ingredients

Base Ingredients

2 cups Greek yogurt full-fat for creaminess, but 2% works well too
1 large cucumber peeled, seeded, and finely diced
3 tablespoons fresh dill chopped
2 cloves garlic minced

Seasonings

1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon salt or to taste
1/4 teaspoon freshly ground black pepper

Instructions

Peel the cucumber and slice it lengthwise. Using a spoon, scoop out the seeds from each half. Dice the cucumber into small pieces (about ¼-inch cubes). Place the diced cucumber in a clean kitchen towel and gently squeeze to remove excess moisture.
In a medium bowl, combine the Greek yogurt, minced garlic, lemon juice, olive oil, salt, and pepper. Whisk until smooth and well incorporated.
Fold in the chopped dill and prepared cucumber with a rubber spatula.
Cover the dip and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Notes

For a dairy-free version, substitute coconut yogurt (though the flavor profile will shift slightly). Add 2 tablespoons fresh mint for an extra layer of coolness. Place a paper towel over the surface before storing to absorb any moisture.

Nutrition

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