Cucumber Yogurt Dip

 

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.

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Prep Time 10 minutes mins

Course Appetizer, Snack

Cuisine Mediterranean

Servings 8

Calories 70 kcal

Ingredients

  

• 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

Instructions

 

• 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.

Notes

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.