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
Cooking & Serving 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.