Garlicky cucumber dill yogurt dip
Thick Greek yogurt with grated cucumber, garlic, dill and lemon, a cool, tangy dip that makes a pile of raw veggies feel like something you’d order.
- 15 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $1.03 a serving
- 100 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: It’s ready in 15 minutes, start to finish.
Ingredients
For 4 servings.
- ½ English cucumber
- 1 cup plain Greek yogurt, whole milk for the creamiest dip
- 1 clove garlic, finely grated
- ½ lemon, juiced
- 2 tbsp fresh dill, chopped
- 1 cup baby carrots, for dipping
- 6 mini sweet peppers, halved and seeded, for dipping (optional)
From your pantry
- ½ tsp salt, divided
- 1 tbsp olive oil
- 1 pinch black pepper
Each serving has about 100 calories, 7 g protein, 8 g carbs and 5 g fat, and costs about $1.03 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No English cucumbers? Cucumbers or mini cucumbers work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the cucumber on the large holes of a box grater onto a clean kitchen towel.
Grate. Grating means rubbing food across the holes of a grater to make fine shreds or flakes. It spreads cheese, garlic or ginger evenly through a dish so it melts right in.
How you’ll know: Even shreds fall off the back of the grater, and you stop while the piece is still big enough to hold.
Sprinkle it with of the salt, wait 5 minutes, then gather up the towel and squeeze out as much water as you can over the sink.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Timer: 5 min
Dolly’s tip: You’ll be surprised how much comes out. Squeezing it dry keeps the dip thick instead of watery.the cucumber, yogurt, garlic, lemon juice, dill and the rest of the salt together in a bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Taste it and add more salt or lemon until it’s tangy and bright.
Spoon it into a shallow bowl, with the oil, and add a little black pepper.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Serve with the carrots and peppers for dipping, or keep it covered in the fridge for up to 4 days.
Dolly’s tip: It gets more garlicky after an hour in the fridge.
Plan this in Dollop, and get the grocery list
Dollop plans snacks along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
