This dip is cool and refreshing with a lot of flavor! It’s perfect served alongside some mezze staples. Serve it on a platter with cucumbers, tomatoes, kalamata olives, pita, feta, and kebabs! This recipe makes about 4 cups of dip, which is perfect for a group or meal prepping!
Ingredients
- 1 large English cucumber
- 3 cups of full fat Greek yogurt
- 4 cloves of garlic, finely minced
- 2 tablespoons of white vinegar
- 4 tablespoons of olive oil
- 3-4 tablespoons of lemon juice (the juice of 1 lemon)
- 3 tablespoons of fresh dill, chopped
- 1.5 teaspoons of salt
*For extra flavor, feel free to add additional garlic, vinegar, lemon juice, and/or salt to taste. This recipe can be adjusted to your personal liking!
- Combine Greek yogurt, minced garlic, olive oil, vinegar, and salt in a large bowl.
- Chill the yogurt mixture in the refrigerator for a minimum of 2 hours to overnight.
- Meanwhile, grate the cucumber and allow it to drain in a mesh strainer. I usually squeeze out additional juice at the end.
- After the yogurt mixture has chilled for at least two hours, add the grated cucumber and chopped dill.
- Allow the dip to chill in the fridge prior to serving.
- Serve chilled with pita, cucumber, tomatoes, kalamata olives, feta, and your favorite kebabs!
Bonus: This dip is always even better the second day!
