Cucumber Yogurt Dip Recipes
CUCUMBER RAITA
Steps:
- Grate the cucumber then drain the excess water created in the process.
- Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
- Season with salt and pepper and top with mint leaves.
- Serve as a starter with pappadums or as a side dish to an Indian meal.
Nutrition Facts : ServingSize 1 serving, Calories 67 calories, Sugar 6.4 g, Sodium 62 mg, Fat 1.2 g, Carbohydrate 7.1 g, Protein 5.2 g, Cholesterol 5 mg
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.
Provided by Lobbylady
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki
Time 10h25m
Yield 16
Number Of Ingredients 7
Steps:
- Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
- Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
- Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g
CUCUMBER-YOGURT DIP
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
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 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.
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
CUCUMBER YOGURT DIP
Categories Condiment/Spread Sauce Garlic Appetizer Side Vegetarian Quick & Easy Yogurt Lemon Cucumber Chill Dill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.
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