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.
CUCUMBERS WITH DILL
Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.
Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CUCUMBER AND YOGURT SALAD
Cucumbers in a creamy yogurt dressing. Serve very cold.
Provided by jen
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 7
Number Of Ingredients 6
Steps:
- Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes.
- Pour off the liquid that has formed, pressing cucumber firmly. Crumble mint over cucumbers.
- Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.
Nutrition Facts : Calories 54.5 calories, Carbohydrate 6.1 g, Cholesterol 2.1 mg, Fat 2.6 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 28 mg, Sugar 3.9 g
SPICY CUCUMBERS WITH YOGURT, LEMON AND HERBS
This recipe brings together two contrasting components to create a bright summer dish. A simple yogurt sauce is dressed up with herbs and zest, then topped with cucumbers that have marinated in a spicy oil. Coriander, cumin and red-pepper flakes bloom in a neutral oil, and the cucumbers take on the flavors as they sit. For the yogurt, a variety of garden fresh herbs work well, but dill and mint are crucial. Both the yogurt and the cucumbers can be prepared up to a day in advance and kept refrigerated until serving. When you're ready, spread the yogurt sauce in a wide bowl or plate. Spoon the cucumbers on top evenly so each each bite gets a little yogurt and a little cucumber: One will temper the spiciness of the other. Save a handful of the herbs for a fresh garnish.
Provided by Yewande Komolafe
Categories easy, salads and dressings, vegetables, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Toss the cucumber pieces with 1 teaspoon salt and set in a colander in the sink to drain.
- In a small pot, heat the oil over medium heat. Add the coriander and cumin, and toast until fragrant, stirring to avoid scorching, about 1 minute. Remove oil from heat, add red-pepper flakes and allow to cool.
- In a medium bowl, toss the salted cucumber pieces with the scallions, spiced oil and apple cider vinegar. Allow to marinate in the refrigerator for 15 minutes or overnight while you prepare the yogurt.
- In a small bowl, combine the yogurt, half of the herbs (mint, dill and parsley), zest and juice of the lemon and the olive oil. Stir to incorporate, and season to taste with salt and pepper.
- Spread the yogurt mixture on a plate or the bottom of a shallow bowl. Using a slotted spoon to drain the cucumbers and scallions of excess liquid, evenly place the cucumbers and scallions on top of the yogurt. Finish with the remaining chopped herbs and pine nuts (if using), and serve immediately.
CUCUMBER YOGURT SALAD WITH DILL, SOUR CHERRIES AND ROSE PETALS
Crunchy cucumber, cool yogurt and the surprise of tart cherries make this salad alluring, especially when paired with a hot, savory stew, soup or tagine. During Ramadan, the month of the year when observant Muslims fast during daylight hours, it is delicious for iftar, the meal that breaks the fast at sunset. Try it with harira, the traditional Moroccan iftar dish: a fragrant lamb-tomato soup with chickpeas, lentils and vermicelli. Add a pretty bowl of dates - the food Muslims traditionally eat first to break the fast - and the meal is complete. Both spice and craft shops sell food-grade dried rose petals, or you can make your own by hanging a bouquet of (organically raised) roses upside down to dry.
Provided by Julia Moskin
Categories easy, quick, salads and dressings, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the garlic with the yogurt, lemon juice, dill and dried mint. Fold in the cucumbers and season with salt to taste.
- Spoon into a serving bowl and garnish with the pistachios, rose petals, dried cherries, fresh mint and dill leaves. Drizzle with a generous amount of olive oil and serve immediately.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 3 grams, Sodium 296 milligrams, Sugar 4 grams
CREAMY CUCUMBER YOGURT DIP
Everything about this dip is good. It's not only low-fat and low-calorie, it's also fast to prepare and fantastic to eat. -Donna Roberts, Shumway, Illinois
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 11
Steps:
- In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, zest, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables.
Nutrition Facts : Calories 63 calories, Fat 4g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 176mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
CUCUMBER YOGURT DILL DRESSING
Make and share this Cucumber Yogurt Dill dressing recipe from Food.com.
Provided by Bergy
Categories Salad Dressings
Time 15m
Yield 1 1/2 cups, 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine all the ingredients except the dill.
- Puree in a blender or food processor until smooth.
- Stir in the dill.
- Cover and mellow in the fridge for at least 1/2 hour.
Nutrition Facts : Calories 6.1, Cholesterol 0.2, Sodium 8, Carbohydrate 0.9, Sugar 0.8, Protein 0.6
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.
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