Cucumber Yogurt Dip
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.
- 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.
- 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.