Cucumber Yogurt Recipe
Cool yogurt dip flavored with cucumber, mint and garlic.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main dip
Optional garnish / serve-with
Method
Prepare cucumber
Grate and drain
Grate the prepared cucumber on the large holes of a box grater. Place the grated cucumber into a fine-mesh strainer or clean kitchen towel. Sprinkle with a pinch (about 1/4 tsp) of salt, let sit 5 minutes, then press or squeeze firmly to remove as much liquid as possible. Measure out 1 cup drained grated cucumber.
Make dip
Combine yogurt and aromatics
In a medium bowl, place 2 cups Greek yogurt. Add the grated, well-drained cucumber, 2 tablespoons finely chopped fresh mint, 2 minced garlic cloves, 1 tablespoon fresh lemon juice, and 1 teaspoon extra-virgin olive oil.
Season
Add 3/4 to 1 teaspoon salt (adjust to taste) and 1/4 to 1/2 teaspoon freshly ground black pepper. Stir thoroughly until combined and smooth. Taste and correct seasoning—add more lemon for brightness, more salt if flat, or more mint for herbiness.
Chill
Cover the bowl and refrigerate for at least 30 minutes (up to 4 hours) to let flavors meld and for the dip to firm slightly.
Finish and serve
Before serving, give the dip a final stir. Spoon into a serving bowl. Garnish with a drizzle (about 1 teaspoon) of olive oil, scatter extra mint leaves, and optionally dust with 1/4 teaspoon sumac or smoked paprika for color and subtle tang.
Serve chilled with pita bread, crackers, or raw vegetables. Store leftovers covered in the refrigerator for up to 3 days.