Cucumber Dill Yogurt Dip Recipes
CUCUMBER DILL YOGHURT DIP
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
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
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
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
CUCUMBER DILL GREEK YOGURT DIP
Provided by The Seasoned Mom
Time 10m
Number Of Ingredients 5
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.
GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL
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
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
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
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
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
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
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
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
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
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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CUCUMBER DILL APPETIZER | SIMPLE CREAMY DIP RECIPE
From kenarry.com
Cuisine AmericanTotal Time 15 minsCategory AppetizerCalories 81 per serving
- Begin by peeling the cucumber then cut it into 3-4 pieces then cut the roots off of the green onions and cut them in halves. Add both the cucumber pieces and the green onions to the food processor then cover and process until the vegetables are finely chopped.
- Next, add the softened cream cheese and Worcestershire sauce to the food processor. Then process the four ingredients together until the dip for your Creamy Cucumber Dill Appetizer is smooth.
- Use a spatula to transfer the creamy mixture from the food processor to a bowl then use the spatula to mix in the Dill Weed. If desired, add salt and mix until both seasons are well combined.
- Cover the bowl then chill in the refrigerator for at least one hour. The longer the flavors have time to blend the better. Refrigerating this Creamy Cucumber Dill Appetizer overnight is best but I can rarely wait that long.
SUPER EASY CRUDITé WITH CUCUMBER DILL DIP RECIPE
From everydaydishes.com
Servings 12Total Time 32 minsCategory AppetizersCalories 35 per serving
- Combine dill, yogurt, lemon juice and cucumber in a blender. Pulse until smooth. Refrigerate 4 hours or until dip thickens.
- Wash all vegetables thoroughly and pat dry with a paper towel or clean kitchen towel. Slice and chop veggies. Crudite by definition means raw but feel free to blanch harder veggies like cauliflower, broccoli or asparagus. Arrange on a platter with a bowl of cucumber dill dip in the center. Enjoy!
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- Peel cucumbers and scrape out the seeds. Use the large holes on a box grater to shred the cucumbers.
- If you have a sieve, put the grated cucumber in it over a plate or bowl and use a large spoon to press the extra juice out. Leave it there to drain while you prepare the rest of the recipe. If you don't have a sieve you could just squeeze the water out with your hands.
- In a medium sized bowl, combine plain yogurt, the shredded cucumber, dill, garlic, olive oil, lemon juice, red wine vinegar, salt and a few grinds of fresh pepper. Stir well to combine and let sit at least 30 minutes before eating, so flavours can meld.
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- Combine the ingredients and taste to adjust seasonings. It should me mildly tart and garlicky. Add a tiny pinch of salt if you wish.
- For a thicker sauce or dip, lightly salt the grated cucumber then squeeze out the liquid before adding to the yogurt. Fage yogurt is best for a thick dip.
- For a thinner sauce or dressing, do not squeeze out the cucumber and use a thinner Greek yogurt like Chobani. If you prefer a thicker Greek yogurt like Fage, thin to desired consistency with water.
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