light yogurt dip
This refreshing and easy-to-make light yogurt dip is perfect for serving with fresh vegetables, pita bread, or as a healthy condiment for grilled meats. Using low-fat Greek yogurt, it's a guilt-free addition to any meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 ounces plain low-fat Greek yogurt
- 1 large cucumber (about 1.5 cups grated, English or regular)
- 2 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon extra virgin olive oil (optional, for drizzling)
Instructions
Preparation Steps
- Strain the yogurt: Place the Greek yogurt in a fine-mesh sieve lined with a coffee filter or cheesecloth set over a bowl. Refrigerate for at least 30 minutes, or up to 2 hours, to remove excess liquid. This step is crucial for a thick, creamy dip.
- Prepare the cucumber: Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much excess water as possible. This prevents the dip from becoming watery.
- Combine ingredients: In a medium bowl, combine the strained yogurt, squeezed cucumber, minced garlic, chopped fresh dill, lemon juice, salt, and black pepper. Stir well to combine all ingredients until smooth.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. For best results, chill for an hour or longer. Drizzle with a little olive oil before serving, if desired. Serve with fresh vegetables, pita bread, or as a side with grilled meats.
Notes
This light yogurt dip can be stored in an airtight container in the refrigerator for up to 3-4 days. For an extra kick, consider adding a pinch of red pepper flakes or a dash of finely chopped fresh mint.