1/1 Photo of Cucumber Yogurt Dip
2 hrs 5 mins
I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.
My Private Note
Units: US | Metric
- 1to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
- 2This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
- 3Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
- 4You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.
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Nutritional Facts for Cucumber Yogurt Dip
Serving Size: 1 (106 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 47.1
- Calories from Fat 18
- Total Fat 2.0 g
- Saturated Fat 1.3 g
- Cholesterol 7.9 mg
- Sodium 29.7 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 0.2 g
- Sugars 3.6 g
- Protein 2.5 g