Cucumber Mint Yogurt Dip
Ingredients
- Dip:
- 2 cups 480g full-fat Greek yogurt
- 1 medium English cucumber
- 2 tablespoons fresh mint leaves finely chopped
- 1 tablespoon fresh dill finely chopped (optional)
- 2 cloves garlic grated or minced to a paste
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt plus more to taste
- ¼ teaspoon black pepper
- Finishing:
- 2 tablespoons extra virgin olive oil
- Fresh mint leaves
- Pinch of dried mint or sumac optional
- Pinch of red pepper flakes optional
- For Serving:
- Warm flatbread or pita
- Fresh vegetable crudités
- Pita chips
Notes
- Squeeze the grated cucumber as thoroughly as possible — this is the most important step
- Use full-fat Greek yogurt only — low-fat separates and produces a watery dip
- Grate the garlic on a microplane for even distribution with no harsh raw pieces
- Always rest the dip in the fridge for at least 15 minutes before serving
- Season generously — taste and add salt until the dip tastes bright and alive
- Serve in a wide shallow bowl for the best presentation and finishing
- Dip keeps covered in the fridge for up to 3 days — stir and re-season before serving
- Labneh in place of Greek yogurt gives an even thicker, tangier result
- Add half a teaspoon of cumin and smoked paprika for a warmly spiced variation
- Works as a sauce over roasted vegetables, falafel, or alongside spiced rice dishes