With this recipe, I will show you how easy it is to make your own Cucumber and Yoghurt Dip. In fact, it is quicker, easier and more economical to make this dip than take a trip to the grocery store to buy one off the shelf! The flavours are light and refreshing, with strained Greek yoghurt adding creaminess and a gentle tang, complemented by the refreshing nature of lemon and fresh mint. The dip is extremely versatile; you will find that there are many ways to enjoy it.
Why You’ll Love This Recipe:
- This Greek inspired dip is made from simple ingredients.
- Lemon and mint are two flavours that guarantee bright, fresh flavour. It is cool, creamy and refreshing.
- It is a versatile condiment; for instance, enjoy it as a side dish or as part of a mezze selection. We have more serving suggestions further down in the post.
- You can increase the quantities if required.
- This easily made dip is a go-to sauce for many Mediterranean dishes, such as my Marinated Lamb Backstrap.
- You can have it on the table in about 10 minutes.
Recipe Inspiration: this Cucumber and Yoghurt Dip is inspired by traditional Tzatziki. It is simple, quickly and easily made and extremely versatile. There are so many ways to enjoy it that I felt it was important to share it with you. I’m sure that you will love it as much as I do.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Greek yoghurt: this is yoghurt that has been strained to remove some of the whey, making it thicker than regular yoghurt. We have used full fat Greek yoghurt as the dip will have a richer, creamier texture.
- Lebanese cucumber: they have few seeds, a smooth skin and a very crunchy texture. As well, they have a smooth skin that does not require peeling. Select those which are firm, with shiny, unblemished skin.
- Garlic: for the best flavour use a fresh garlic clove.
- Fresh mint leaves: the mint adds bright, fresh flavour and colour.
- Lemon juice: my preference is for freshly squeezed lemon juice.
- Extra virgin olive oil: the least processed olive oil; this is from the first pressing of olives and adds great flavour. Use the best olive oil that you have.
- Sea salt: we use salt flakes or cooking sea salt. Do not use table salt; it often has additives.
Variations:
Lebanese cucumber: if you prefer, you could use an English cucumber and discard some of the seedy centre so it doesn’t add too much moisture. Also, you can grate the cucumber if you prefer but be sure to wrap it in paper towel and squeeze hard to remove as much water as possible.
Fresh mint: you could substitute with fresh dill or dried mint if you prefer. If using dried mint, keep in mind that it is more concentrated in flavour, and you’ll need to use less than fresh. I recommend starting with 1 teaspoon, and adjusting to taste.
How To Make Cucumber and Yoghurt Dip:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare your ingredients:
Add your prepared ingredients to a small bowl.
2 – Combine your ingredients:
Mix well to combine and check that the seasoning is to your liking.
Hint: if making the dip in advance, add the diced cucumber shortly before serving so it doesn’t become watery. This is delicious served as a dip with your favourite crackers or crudités, but it also works wonderfully alongside grilled meats and seafood.
Tips for Success, Storage and FAQs:
The dip is really at its best when eaten the day it is made, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it as it may split when defrosting.
If making a day ahead, I recommend that for the best result you add the diced cucumber and fresh mint as you are about to serve. Otherwise, the cucumber will release moisture, and the mint leaves darken.
Top Tip:
With so few ingredients, it is important that they are good quality. Use the best olive oil that you have and ensure that the cucumber is fresh and crisp. A soft cucumber will never give you the best result.
Serving Suggestions:
This Cucumber and Yoghurt Dip is extremely versatile. You will find many ways to serve it, and we have some suggestions below:
- It is a perfect accompaniment to full flavoured lamb dishes, such as Slow Roasted Leg of Lamb or Slow Roasted Lamb Shoulder with Fennel. Lamb and mint are perfect companions.
- The fresh, tangy flavour of this yoghurt sauce is perfect with our Herb and Panko Crusted Salmon.
- It is a perfect sauce to serve with Mediterranean Roasted Vegetables.
- Use this condiment in sandwiches or wraps; it is lighter than mayonnaise.
- Serve it as part of a mezze selection along with a selection of dips, such as Easy Tuna Dip and Green Goddess Dip. Serve with Homemade Pita Chips or Mixed Seed Crackers.
I am certain that you will enjoy this Cucumber and Yoghurt Dip and find many occasions to make it. I look forward to hearing if you make it.
Alex xx
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Cucumber and Yoghurt Dip
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 cup Greek yoghurt
- ½ cup Lebanese cucumber – skin on and finely diced, about ½ medium cucumber
- 1 large garlic clove – finely grated
- 2 tablespoon fresh mint leaves – firmly packed and finely chopped
- 2 teaspoon lemon juice
- 1 tablespoon extra virgin olive oil See Note 1
- ¼ teaspoon sea salt – or to taste See Note 2
Instructions
- Combine all of the ingredients for a dip in a small bowl.
- Check that the seasoning is to your liking. Serve with your favourite crackers or crudites, or as accompaniment to your favourite meats or seafood.
Notes
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each tablespoon listed.
- Seasoning: adjust the seasoning to your liking, adding more salt to taste. You can also add a little freshly ground black pepper.
- Make-ahead: if making a day ahead, I recommend that for the best result you add the diced cucumber and fresh mint as you are about to serve. Otherwise, the cucumber will release moisture, and the mint leaves darken.
- Storage: the dip is really at its best when eaten the day it is made, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it as it may split when defrosting.
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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