Description
This creamy cucumber dip is a refreshing and healthy addition to any meal or snack. Made with fresh cucumbers, creamy yogurt or sour cream, and zesty herbs, it’s perfect as a veggie dip, spread, or side. It’s quick to make and customizable, fitting many diets, including vegan and gluten-free.
Ingredients
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For the dip:
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1 cup grated cucumber (peeled or unpeeled)
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1 cup Greek yogurt (or sour cream)
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1 tbsp lemon juice
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1 clove garlic (minced)
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1 tbsp fresh dill (chopped)
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Salt and pepper (to taste)
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Optional add-ins:
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1 tbsp olive oil
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A pinch of chili flakes or cumin (for extra flavor)
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Instructions
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Prep the cucumber: Grate the cucumber and squeeze out the excess water using a clean towel or paper towel.
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Mix the dip: In a bowl, combine Greek yogurt, grated cucumber, lemon juice, garlic, dill, salt, and pepper. Mix well.
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Add extras: If desired, stir in olive oil or spices like chili flakes or cumin for extra flavor.
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Chill: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to blend.
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Serve: Taste and adjust the seasoning if needed. Serve chilled with veggies, pita bread, or grilled meats.
Notes
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If you prefer a thicker dip, use more Greek yogurt or add cream cheese.
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For a vegan version, substitute the yogurt with plant-based yogurt or cashew cream.
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The dip can be made ahead of time and stored in the fridge for up to 3-4 days.
- Prep Time: 10M
- Cook Time: 0M
- Category: Dip
- Method: No-cook, Chilled
- Cuisine: Mediterranean/Indian