Yogurt & Cucumber Recipe

Seed and grate

Wash the cucumber. If the skin is thick or waxed, peel it; otherwise leave the skin on for color and texture. Cut the cucumber in half lengthwise and use a spoon to scrape out the watery seeds. Finely grate the seeded cucumber on the large holes of a box grater (or pulse 1–2 times in a food processor) until you have roughly 1 to 1¼ cups grated cucumber.

Place the grated cucumber in a fine-mesh sieve or clean kitchen towel. Sprinkle with a pinch of salt and let sit for 5 minutes, then press or squeeze over the sink to remove as much liquid as possible (this prevents the dip from becoming watery). Reserve the drained liquid for another use (vegetable broth) or discard.

Combine base ingredients

In a medium mixing bowl, add 2 cups plain whole-milk yogurt, the drained grated cucumber, and the finely grated/minced garlic. Stir to combine until evenly distributed.

Add herbs and seasonings

Fold in 2 tablespoons finely chopped fresh dill and 1 tablespoon finely chopped fresh mint (if using). Add 1 teaspoon freshly squeezed lemon juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Drizzle 1 tablespoon extra-virgin olive oil over the mixture and stir until smooth. Taste and adjust salt, pepper, or lemon juice as needed.

Cover the bowl and refrigerate the dip for at least 30 minutes to let the flavors meld. For best flavor, refrigerate 2 hours or overnight. If the dip thickens too much after chilling, stir in a teaspoon or two of the reserved cucumber liquid or a little plain yogurt to reach desired consistency.

Transfer the chilled dip to a serving bowl. Drizzle 1 teaspoon extra-virgin olive oil over the surface, sprinkle a light dusting (about 1 teaspoon) of smoked paprika or sumac, and top with a small fresh dill sprig for presentation. Serve cold with pita bread, crackers, or fresh vegetable sticks.