Middle Eastern · Lunch
Herbed Cucumber Yogurt Dip
A cool Middle Eastern dip built from strained yogurt, grated cucumber, garlic, and fresh mint and dill, finished with a light drizzle of olive oil. Served with raw vegetable sticks and torn pita for scooping, it reads bright, tangy, and herb-forward rather than heavy or creamy.
$2
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
201Calories
15.9gProtein
8.1gFat
17.8gCarbs
8.9gSugar
3.1gFiber
562mgSodium
21mgChol
3.9gSat Fat
530mgPotassium
224mgCalcium
1.5mgIron
0.8mcgVitamin B12
27mgVitamin C
Goes well with
Greek white wine (Assyrtiko or Sauvignon Blanc)
local
Ayran
international
vegetarian
gluten-free
low-calorie
low-carb
low-cholesterol
low-calorie
Instructions
1
Prep
Grate cucumber into a clean kitchen towel, squeeze firmly until dry. Finely grate garlic, finely chop dill and mint.
2
Build
In a small bowl, stir yogurt, squeezed cucumber, garlic, dill, mint, lemon juice, salt and pepper until evenly combined.
3
Chill
Cover and refrigerate 20 minutes until the dip firms slightly.
4
Plate
Spoon dip into a bowl, drizzle with olive oil, arrange vegetables and toasted pita alongside for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g low-fat plain Greek yogurt
- 80g80g cucumber
- 22 small clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 10ml10ml olive oil
- 1 tsp1 tsp lemon juice
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 110g110g cucumber sticks, celery sticks and bell pepper strips for serving
- 30g30g pita for serving
