Cucumber Yogurt Dip

USDA Mixing Bowl
This cool, refreshing dip is similar to traditional Greek Tzatziki sauce. It is great as a dip for fresh vegetables or crackers, or it makes an excellent addition to grilled meat, fish or vegetables.
Prep Time 10 minutes
Course Appetizer, Snack
Cuisine Mediterranean
Servings 8
Calories 70 kcal


  • 1 large cucumber
  • 2 cups plain nonfat Greek yogurt
  • 1/2 cup low-fat sour cream
  • 1 lemon
  • 1 teaspoon dried dill
  • 1 clove garlic


  • Wash cucumber, trim ends and slice in half lengthwise. Scoop the pulp and seeds out of each half with a spoon. Grate cucumber.
  • Peel and finely chop garlic clove.
  • In a medium bowl, mix together grated cucumber, garlic, yogurt, sour cream and dill. Squeeze in the juice of the lemon, being careful to remove seeds. Stir until well combined.
  • Let chill at least one hour before serving.


Smart Shopping Tips
  • Buy Greek yogurt in large tubs instead of smaller individual containers to save money.
  • You can use leftover Greek yogurt as a marinade for chicken, or as a healthier alternative to sour cream for tacos, topping chili or a baked potato.
Cooking & Serving Tips:
  • Serve with fresh vegetables, pita wedges or crackers.
  • For a thicker dip, strain the cucumber in a colander with a little bit of salt for 15-20 minutes to remove more of the water.
  • For the best flavor, chill the dip a day before serving so that the flavors have time to blend together.
  • Fresh herbs can be used in place of dried. Use three times the amount of fresh herbs than the recipe indicates for dried. In this recipe, use 1 tablespoon fresh dill in place of one teaspoon dried.
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