Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (480 g) plain Greek yogurt, cold
- 1 medium English cucumber, grated and squeezed dry
- 2 tbsp fresh lemon juice
- 2 tbsp extra-virgin olive oil, plus more for drizzling
- 1 small garlic clove, finely grated
- 2–3 tbsp fresh dill, finely chopped, plus extra for topping
- 1 tbsp fresh mint, finely chopped (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Pinch ground cumin (optional)
- 6–8 oz sturdy crackers or crispbreads, for serving
Do This
- 1. Grate cucumber, sprinkle with a pinch of salt, let sit 5–10 minutes, then squeeze out as much liquid as possible.
- 2. In a medium bowl, whisk together yogurt, lemon juice, olive oil, garlic, dill, mint (if using), salt, pepper, and cumin (if using).
- 3. Fold the drained cucumber into the yogurt mixture until evenly combined.
- 4. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- 5. Cover and chill at least 30 minutes to let flavors meld and dip thicken.
- 6. Just before serving, drizzle with a little olive oil and scatter extra dill and cucumber slices on top.
- 7. Serve cold with crunchy crackers arranged around the dip.
Why You’ll Love This Recipe
- Cool, creamy, and refreshing with bright lemon and fresh dill.
- Quick to make, no cooking required, and perfect to prep ahead.
- Light but satisfying snack that pairs perfectly with crunchy crackers.
- Easy to customize with herbs, spice, or extra veggies.
Grocery List
- Produce: 1 medium English cucumber, 1 lemon, 1 small garlic clove, fresh dill, fresh mint (optional)
- Dairy: Plain Greek yogurt (full-fat or 2%)
- Pantry: Extra-virgin olive oil, kosher salt, black pepper, ground cumin (optional), sturdy crackers or crispbreads
Full Ingredients
For the Chilled Yogurt-Cucumber Dip
- 2 cups (480 g) plain Greek yogurt, cold (full-fat or 2% for best creaminess)
- 1 medium English cucumber (about 10 oz / 280 g), unpeeled, ends trimmed
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling on top
- 1 small garlic clove, finely grated or minced (about 1/2 teaspoon)
- 2–3 tablespoons fresh dill, finely chopped, plus extra for garnish
- 1 tablespoon fresh mint, finely chopped (optional, but very refreshing)
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- Pinch ground cumin (optional, adds a gentle warmth)
- Optional: pinch of sugar or honey if your yogurt is very tangy
For Serving
- 6–8 ounces sturdy crackers or crispbreads (multigrain, seeded, or water crackers work well)
- Extra fresh dill sprigs, for topping
- Thin cucumber slices or ribbons, for garnish (optional)
- Lemon zest or very thin lemon slices, for garnish (optional)
Step-by-Step Instructions
Step 1: Prep and salt the cucumber
Rinse the cucumber and pat it dry. Using the large holes of a box grater or a food processor with a shredding disc, coarsely grate the cucumber. Place the grated cucumber in a fine-mesh sieve set over a bowl, or in a clean kitchen towel set over the sink. Sprinkle it with a small pinch of the kosher salt (about 1/8 teaspoon) and toss gently to distribute. Let it sit for 5–10 minutes. The salt will draw out excess moisture, which helps keep your dip thick and creamy instead of watery.
Step 2: Squeeze out the moisture
After the cucumber has rested, use the back of a spoon to press it firmly against the sieve to squeeze out as much liquid as possible. If using a towel, gather the towel corners together and twist, squeezing the cucumber until you release most of the water. The drier the cucumber, the thicker and more luxurious your yogurt dip will be. Set the drained cucumber aside.
Step 3: Make the creamy yogurt base
In a medium mixing bowl, add the Greek yogurt, lemon juice, 2 tablespoons olive oil, grated or minced garlic, chopped dill, chopped mint (if using), the remaining kosher salt, black pepper, and the pinch of ground cumin (if using). If your yogurt is extremely tangy, you can also add a tiny pinch of sugar or a few drops of honey to balance the flavors. Whisk everything together until the mixture is smooth, creamy, and the herbs and garlic are evenly distributed.
Step 4: Fold in the cucumber and taste
Add the well-drained cucumber to the yogurt mixture. Using a spatula or spoon, gently fold it in until it is evenly combined and there are no pockets of plain yogurt. Taste the dip and adjust as needed: add more salt for savoriness, more lemon juice for brightness, more dill for a stronger herbal note, or a bit more olive oil for extra richness. The flavor should be fresh, lightly garlicky, and pleasantly tangy.
Step 5: Chill to let the flavors meld
Transfer the dip to a clean serving bowl, smoothing the top with the back of a spoon to create gentle swirls. Cover tightly with plastic wrap or a lid and refrigerate for at least 30 minutes, and up to 24 hours. This resting time allows the garlic, dill, and cucumber to infuse the yogurt, and the dip will thicken slightly as it chills. If you are making it more than a few hours ahead, give it a quick stir just before serving.
Step 6: Garnish for extra flavor and visual appeal
When ready to serve, remove the dip from the refrigerator. If it has thickened a bit too much for your liking, you can loosen it with 1–2 teaspoons of cold water, stirring until it reaches your desired consistency. Drizzle the top with a thin stream of extra-virgin olive oil. Scatter extra chopped or whole sprigs of dill over the surface, and add a few thin cucumber slices or ribbons and a little lemon zest if using. These simple garnishes make the dip look bright and inviting.
Step 7: Serve with crunchy crackers
Arrange your crackers or crispbreads on a platter or directly around the bowl of dip. Serve the yogurt-cucumber dip well chilled, encouraging everyone to scoop generous amounts onto their crackers. The contrast between the cool, creamy dip and the crunchy crackers is what makes this snack so satisfying and refreshing. Replenish crackers and garnish as needed during serving.
Pro Tips
- Drain the cucumber well: Taking the extra few minutes to salt and squeeze the cucumber is the key to a thick, non-watery dip.
- Use Greek yogurt: Greek yogurt is naturally thicker and creamier than regular yogurt, which gives the dip a luxurious texture.
- Chill for best flavor: The dip tastes noticeably better after at least 30 minutes in the fridge, as the flavors meld and mellow.
- Adjust the garlic carefully: Raw garlic gets stronger over time. If you are sensitive, start with a little less and add more only after tasting.
- Serve very cold: Keep the dip in the fridge until the moment you serve it, especially on warm days, to preserve that refreshing, cooling quality.
Variations
- Spicy version: Add a pinch of crushed red pepper flakes or a finely minced fresh chili (such as jalapeño) for a gentle kick.
- Herb garden mix: Swap or supplement the dill with chopped parsley, chives, or cilantro for a different herbal profile.
- Veggie-loaded dip: Fold in finely diced red bell pepper, radish, or grated carrot along with the cucumber for extra crunch and color.
Storage & Make-Ahead
Store the chilled yogurt-cucumber dip in an airtight container in the refrigerator for up to 3 days. The garlic and herbs will intensify slightly over time, so taste and adjust with a squeeze of lemon or a spoonful of yogurt if it becomes too strong. If any liquid separates on top, simply stir the dip before serving. This recipe is ideal for making a few hours ahead of a gathering; just wait to add the final drizzle of olive oil and fresh dill garnish until right before serving so it looks fresh and vibrant.
Nutrition (per serving)
Approximate values per serving (1/6 of the dip plus a modest handful of crackers): about 230 calories, 9–11 g fat, 24–28 g carbohydrates, 8–10 g protein, 1–2 g fiber, and 250–320 mg sodium. Nutrition will vary based on the exact yogurt (fat level), type and amount of crackers, and any optional ingredients you include.
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