https://cyrusramsey.com/easy-cucumber-yogurt-dip-for-a-mediterranean-style-snack-board/
Ingredients
- 1 medium cucumber (about 1 cup once grated)
- 1½ cups plain, thick Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil, plus a little more for serving if desired
- 1 small garlic clove, finely grated or minced
- 1 tablespoon finely chopped fresh dill, mint or parsley
- ¼ teaspoon fine salt, plus more to taste
- ⅛ teaspoon freshly ground black pepper
Method
Recipe by Heather Schiefelbein.
- Grate the cucumber. Rinse and dry it, then grate it using the large holes of a box grater. If the cucumber has large, watery seeds, cut it lengthwise and scrape out the seeds before grating.
- Remove excess moisture. Place the grated cucumber in a clean kitchen towel or several layers of paper towel. Gather the edges and squeeze firmly over the sink until little liquid drips out. The cucumber should feel damp, not waterlogged. This step helps keep the finished dip thick rather than runny.
- Mix the base. In a medium bowl, stir together the yogurt, lemon juice, olive oil, garlic, chopped herb, salt and pepper until smooth. For a gentler garlic flavor, start with half the clove and add more after tasting.
- Fold in the cucumber. Add the drained cucumber and stir just until evenly distributed. Taste and adjust the salt, pepper or lemon. The mixture should look creamy and cohesive, with cucumber throughout.
- Chill. Cover the bowl and refrigerate for 30 minutes. Give it a stir before serving; if it has thickened more than you like, loosen it with a teaspoon of lemon juice or cold water.
- Finish and serve. Spoon the dip into a serving bowl and, if you like, drizzle lightly with olive oil and add a pinch of chopped herbs.
Serving, useful notes and storage
Tips and serving ideas
Use dill for a classic fresh-herb flavor, mint for a cooler, brighter note, or parsley for a mild, versatile finish. You can also combine herbs, keeping the total amount close to one tablespoon so they do not overwhelm the dip. If you have regular plain yogurt instead of Greek yogurt, drain it in a fine-mesh strainer lined with cheesecloth in the refrigerator until thickened, then measure the amount needed.
Serve the dip cold with pita wedges, crisp cucumber and bell pepper, carrots, or other sturdy vegetables. It also pairs well with roasted potatoes or as a cool, tangy side for grilled foods. Set it out in a small bowl and keep extra dip chilled until needed, especially for a longer gathering.
Storage
Cover and refrigerate leftovers promptly; for best texture, use within 3 days. Cucumber may release a little liquid as the dip sits, so stir before serving. FoodSafety.gov advises keeping perishable foods at room temperature for no more than 2 hours, or 1 hour when the temperature is above 90°F. Discard dip that has been left out longer than those limits.
This is an original, no-cook preparation. USDA MyPlate also offers general recipe inspiration for combining cucumber, yogurt, herbs, lemon and garlic.