My Cucumber Dill Greek Yogurt Dip is light, healthy, and the perfect companion for all of the fresh summer veggies that available right now!
If you follow me on Facebook or on Instagram, you probably saw a photo that I took last month after canning my first batch of Dill Pickles. It’s not like I really have the spare time to be bothering with canning these days, BUT I just couldn’t bring myself to waste any of the cucumbers that Casey so enthusiastically pulls out of our garden on a daily basis. We eat a lot of the veggies raw, but it seems as though our consumption just can’t quite match the rate at which they’re growing. As a result, I’m constantly looking for different ways to use up what we’ve got growing in our yard.
Fortunately, this Cucumber Dill Greek Yogurt Dip comes together much faster than a jar of homemade pickles! Plus, it uses not only the dill in my herb garden, but also a cucumber or two from the veggie garden! We have been using it as a dip for raw vegetables, but it’s also great on top of Grilled Salmon (like I showed you in this recipe from last summer!). You can spread it on crackers and top with turkey; use it as a healthier sandwich spread instead of mayonnaise; or just dip potato chips in it! It’s simple, full of good-for-you ingredients, and it’s got plenty of protein to help keep you full longer.
Cucumber Dill Greek Yogurt Dip
- 1 large cucumber
- 16 ounces plain Greek yogurt non-fat is fine
- ¼ cup chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- Peel, grate, and drain cucumber. I drain my grated cucumber by placing it in a wire mesh strainer over a bowl. Use the back of a large spoon to push the water out of the cucumber until you can no longer squeeze any more liquid out.
- In a medium bowl, combine drained, grated cucumber with yogurt.
- Stir in dill, lemon juice, and salt. Mix well.
- Allow dip to sit in refrigerator for a few hours before serving.
Recipe adapted from AllRecipes.com
Looking for other delicious ways to enjoy your summer vegetables? Try these favorites:
Corn, Rice, and Pimiento Salad