Ingredients
- 1 small cucumber, grated and squeezed dry
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh mint, finely chopped
- 1 cup (250 g) plain Greek yogurt
- 1 tbsp lemon juice
- ½ tsp garlic, freshly minced
- ½ tsp sea salt flakes
- 1 tbsp olive oil (optional, for serving)
Instructions
- Grate the cucumber and squeeze out as much liquid as possible using a clean towel or paper towels.
- In a mixing bowl, combine the cucumber, dill, mint, Greek yogurt, lemon juice, garlic, and salt. Stir well to blend.
- Drizzle with olive oil and garnish with extra dill sprigs if desired. Serve immediately or chill before serving.
Notes
- Use labneh or strain yogurt overnight for a thicker texture.
- Substitute parsley or coriander if dill/mint aren’t available.
- Add lemon zest for extra tang or cayenne for a little heat.
- Dairy-free yogurts like coconut or soy work well in place of Greek yogurt.
- Best made ahead of time for fuller flavor development.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg
