Fresh Greek Yogurt Dip with Dill and Cucumber
A cool, creamy, and refreshing Greek yogurt dip with fresh dill and cucumber, perfect for summer snacks, picnics, and BBQs. Easy to make and packed with bright, herbaceous flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Snack / Appetizer
- Cuisine: Greek
Ingredients
Scale
- 2 cups (480 ml) Greek yogurt (full-fat or 2%)
- 1 medium cucumber (about 8 oz / 225 g), peeled and grated
- 2 tablespoons fresh dill, chopped
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- ½ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- Peel and grate the cucumber using a box grater or food processor to yield about 1 to 1½ cups (150-225 g) of grated cucumber.
- Drain the grated cucumber in a fine mesh strainer or cheesecloth by pressing or squeezing gently to remove excess water. Set aside for about 10 minutes.
- In a medium bowl, add 2 cups (480 ml) of Greek yogurt. For extra thick dip, drain the yogurt in a cheesecloth-lined strainer for 15-20 minutes before mixing.
- Stir in minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and freshly ground black pepper. Mix gently but thoroughly.
- Fold the well-drained cucumber into the yogurt mixture. Taste and adjust seasoning if needed.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld and thicken the dip.
Notes
Drain the cucumber thoroughly to avoid a watery dip. Use fresh dill for best flavor. Chill the dip for at least 30 minutes before serving to enhance taste and texture. For vegan version, substitute Greek yogurt with thick coconut or almond-based yogurt. Adjust garlic and lemon juice to taste.
Nutrition
- Serving Size: About 2 tablespoons
- Calories: 40
- Fat: 2
- Carbohydrates: 2
- Protein: 3
Keywords: Greek yogurt dip, dill dip, cucumber dip, summer snacks, tzatziki, easy dip recipe, healthy dip, vegetarian dip, gluten-free dip