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Greek Yoghurt, Cucumber & Garlic Dip

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A creamy, refreshing Greek yoghurt dip made with cucumber, garlic, lemon, and olive oil—perfect as a dip, spread, or sauce for Mediterranean meals.

Ingredients

  • 2 cups Greek yoghurt (full-fat or low-fat)
  • 1 cup grated cucumber, excess water squeezed out
  • 2 garlic cloves, minced
  • 1–2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1/2 tsp salt, or to taste
  • 1 tbsp chopped fresh dill or mint (optional)

Instructions

  1. Grate the cucumber and squeeze out as much liquid as possible.
  2. In a bowl, combine Greek yoghurt, cucumber, garlic, olive oil, and lemon juice.
  3. Season with salt and mix well.
  4. Fold in chopped dill or mint if using.
  5. Cover and refrigerate for at least 30 minutes to let the flavors blend.
  6. Stir before serving and drizzle with a little olive oil if desired.

Notes

  • Strain the yoghurt for a thicker consistency.
  • Use roasted garlic for a milder flavor.
  • Add a pinch of cumin for an earthy twist.
  • Best served cold and not recommended for freezing.

Nutrition

Find it online: https://cookedbymaya.com/greek-yoghurt-cucumber-garlic-dip/