Yogurt With Cucumber Recipe

Peel and seed (if desired)

If using an English cucumber with waxed skin, peel it partially or fully. For very watery cucumbers or large garden cukes, slice lengthwise and scrape seeds with a spoon; for Persian/English cucumbers you can leave the seeds.

Finely grate the cucumber using the large holes of a box grater or pulse briefly in a food processor until shredded but not mushy. Measure about 1 cup packed shredded cucumber.

Place the grated cucumber in a fine-mesh sieve set over a bowl or in a clean kitchen towel. Sprinkle with about 1/4 teaspoon salt (from the seasoning amount) and let sit 10 minutes, then press or squeeze firmly to remove excess water. This prevents the dip from becoming runny.

In a medium bowl, whisk together 2 cups plain Greek yogurt and 1/2 cup plain whole-milk yogurt or labneh if using, until smooth and slightly loose but still thick.

Stir in 1 tablespoon freshly squeezed lemon juice, 1 tablespoon extra-virgin olive oil, and the remaining salt (adjust so total salt equals about 3 tsp listed). Taste and adjust acidity/salt as desired.

Add the well-drained grated cucumber to the yogurt mixture and fold gently to combine so cucumber is evenly distributed.

Mix in 1 clove garlic (crushed to a paste or very finely minced), 2 tablespoons finely chopped fresh dill, 1 tablespoon finely chopped green onion, and 1 tablespoon finely chopped fresh mint (if using).

Season with freshly ground black pepper (about 1/2 teaspoon) and adjust salt to taste. If the garlic is strong, let the dip rest to mellow (see resting step).

Cover the bowl and refrigerate for at least 30 minutes, preferably 1–2 hours, to allow flavors to meld and garlic to mellow. Drain any additional liquid that may accumulate before serving.

Transfer dip to a serving bowl. Drizzle about 1 teaspoon extra-virgin olive oil over the top. Sprinkle optional 1/4 teaspoon smoked paprika or a pinch of Aleppo pepper and garnish with a small dill sprig.

Serve chilled with pita, warm flatbread, fresh vegetables (carrot sticks, bell pepper, radish), or use as a sauce for grilled meats and fish.