Cucumber yogurt dip







Cook Time

65-70 Min


  • 500ml/18fl oz Greek-style yogurt
  • 1 tablespoon olive oil
  • 3⁄4 tablespoon freshly squeezed lemon juice
  • 1⁄2 teaspoon finely chopped fresh mint
  • 1 small garlic clove, crushed
  • 1 large cucumber, peeled, seeded and grated
  • salt
  • chopped fresh flat-leaf parsley, to garnish
  • Mix together the yogurt, oil, lemon juice, mint, garlic and salt to taste.
  • Stir in the cucumber, and chill for at least 1 hour.
  • Sprinkle the parsley on top before serving with crudités or toasted flatbread such as pitta.


  1. Cucumber Moisture: Remove excess cucumber moisture to prevent a watery dip; consider deseeding and draining before adding to yogurt.
  2. Yogurt Consistency: Choose thick Greek yogurt for a creamy texture, or strain regular yogurt to avoid a runny consistency.
  3. Salt Release: Salt cucumbers and let them sit briefly to draw out excess moisture, preventing dilution of the dip.
  4. Herb Freshness: Use fresh herbs for vibrant flavor, but avoid excess; start with small amounts and adjust according to taste.
  5. Balancing Flavors: Taste and adjust salt and acidity levels gradually, ensuring a harmonious balance between the yogurt, cucumber, and herbs.
  6. Chilling Time: Allow the dip to chill before serving to enhance flavors and achieve an optimal temperature for a refreshing experience.
By following these precautions, you can ensure a Cucumber Yogurt Dip that’s both flavorful and maintains the desired consistency.


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