Cucumber Dill Yoghurt Dip Recipes

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CUCUMBER DILL YOGHURT DIP



Cucumber Dill Yoghurt Dip image

This classic, refreshing cucumber dill yoghurt dip makes the perfect dip for your fresh vegetables.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h10m

Yield 6

Number Of Ingredients 7

1/2 cup shredded English (hothouse) cucumber
1 cup Mountain High™ whole milk plain yoghurt
1 1/4 teaspoons dried dill weed
1/4 teaspoon finely grated lemon peel
1/4 teaspoon onion powder
1/4 teaspoon salt
Fresh vegetables, as desired

Steps:

  • Thoroughly remove excess liquid from shredded cucumbers by pressing through a fine mesh sieve with paper towels. In small bowl, mix yoghurt, cucumber, dill weed, lemon peel, onion powder and salt. Cover and refrigerate 1 hour before serving.
  • Serve with fresh vegetables.

Nutrition Facts : Calories 30, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 2 g, TransFat 0 g

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP



Tzatziki Sauce -Yogurt and Cucumber Dip image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips. Added another clove of garlic ( werewolves in Florida). Eliminated the parsley and go a little bit heavier on the fresh dill.

Provided by jslingo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 10h15m

Yield 16

Number Of Ingredients 6

1 (16 ounce) container low-fat plain yogurt
1 cucumber - peeled, seeded, and grated
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
  • Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
  • Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

Nutrition Facts : Calories 20.3 calories, Carbohydrate 2.5 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 20.3 mg, Sugar 2 g

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL



Greek-Style Cucumber and Yogurt Dip with Dill image

Categories     Condiment/Spread     Dairy     Herb     Vegetable     Appetizer     No-Cook     Cocktail Party     Picnic     Super Bowl     Yogurt     Cucumber     Summer     Poker/Game Night     Sour Cream     Dill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 cups plain yogurt
1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil

Steps:

  • Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
  • Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
  • Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

CUCUMBER-YOGURT DIP



Cucumber-Yogurt Dip image

A cousin to Greek tzatziki, Ana Sortun's easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.

Provided by Ana Sortun

Categories     condiment

Time 15m

Yield 6 servings

Number Of Ingredients 9

1 clove garlic
1 tablespoon lemon juice
kosher salt
3/4 cup English cucumber
2 scallions
2 tablespoons chopped parsley
1 cup whole milk Greek yogurt
1/2 teaspoon dried mint
1 tablespoon extra-virgin olive oil

Steps:

  • Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
  • Chop the cucumber, scallions, and parsley and add them to the garlic.
  • Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

CUCUMBER DILL GREEK YOGURT DIP



Cucumber Dill Greek Yogurt Dip image

Provided by The Seasoned Mom

Time 10m

Number Of Ingredients 5

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

Steps:

  • 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.

CUCUMBER YOGURT DIP



Cucumber Yogurt Dip image

I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.

Provided by brew3431

Categories     Southwest Asia (middle East)

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces plain yogurt, drained
1/2 lemon, juice of
2 garlic cloves, finely grated
1/2 cucumber, seeded and chopped fine
1 teaspoon dried dill
salt & pepper

Steps:

  • to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
  • This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
  • Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
  • You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.

Nutrition Facts : Calories 47.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.8, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 2.5

CREAMY DILL CUCUMBER YOGURT DIP



Creamy Dill Cucumber Yogurt Dip image

This low carb dip is always a hit at parties, so be prepared to be asked for the recipe a lot!

Provided by Lindsay

Time 5m

Number Of Ingredients 9

8 ounces plain flavored Greek yogurt**
4 ounces cream cheese** (softened)
1/2 cup mini or English cucumber (chopped)
1/4 teaspoon onion powder
1-2 teaspoons snipped fresh dill or 1/2 teaspoon dried dill weed
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
Assorted fresh vegetables

Steps:

  • In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. If you desire a thinner consistency dip, add more yogurt, ¼ cup at a time, stirring and tasting as you go.
  • Transfer contents to a bowl and serve with fresh, raw vegetables or pita chips.

Nutrition Facts : Calories 602 kcal, Carbohydrate 16 g, Protein 24 g, Fat 51 g, SaturatedFat 29 g, Cholesterol 155 mg, Sodium 932 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

TZATZIKI: CUCUMBER YOGURT DIP



Tzatziki: Cucumber Yogurt Dip image

Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Sauce     Condiment

Time 2h20m

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon white vinegar
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup ​​ Greek yogurt , strained
1 cup sour cream
2 cucumbers , peeled, seeded, and diced
1 teaspoon chopped fresh dill, plus more for garnish

Steps:

  • Gather the ingredients.
  • In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
  • Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well.
  • Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.

Nutrition Facts : Calories 64 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 76 mg, Sugar 1 g, Fat 5 g, ServingSize About 2 cups (16 servings), UnsaturatedFat 0 g

SOUR CREAM, CUCUMBER AND DILL DIP



Sour Cream, Cucumber and Dill Dip image

This is a great summer dip. Its light, flavorful taste is great with chips, fresh bread, on fish, and even with Mediterranean food!

Provided by sylvaere

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 15m

Yield 12

Number Of Ingredients 5

1 (16 ounce) container sour cream
1 cucumber, peeled, grated and squeezed as dry as possible
1 cup fresh dill, chopped
¼ cup lemon juice, or to taste
1 teaspoon salt, or to taste

Steps:

  • Mix the sour cream, cucumber, and dill together in a bowl until thoroughly blended. Stir in the lemon juice and salt. Adjust seasonings to taste. Cover and refrigerate 1 to 2 hours.

Nutrition Facts : Calories 85.9 calories, Carbohydrate 2.8 g, Cholesterol 16.7 mg, Fat 8 g, Fiber 0.2 g, Protein 1.4 g, SaturatedFat 4.9 g, Sodium 215.8 mg, Sugar 0.5 g

CUCUMBER-DILL YOGURT DIP



Cucumber-Dill Yogurt Dip image

Provided by Aida Mollenkamp

Categories     condiment

Time 5m

Yield 2 1/2 cups

Number Of Ingredients 9

2 cups plain whole milk yogurt
1/4 English hothouse cucumber, small dice (about 3/4 cup)
2 tablespoons minced fresh dill
1 teaspoon ground coriander
3/4 teaspoon red pepper flakes
1/2 teaspoon white wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper
Serving Suggestion: Assortment of vegetables such as green beans, celery, cucumber, mushrooms, roasted beets, or boiled potatoes

Steps:

  • In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

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