Cucumber Dill Dip
Equipment
- 1 Mixing bowl
- 1 grater or box grater
- 1 fine-mesh strainer or clean kitchen towel
- 1 Cutting board
- 1 Chef's knife
- 1 whisk or mixing spoon
- 1 measuring cup
- 4 Measuring spoons
Ingredients
- 1 cup Greek yogurt full-fat
- 1 cup sour cream
- 1 cup cucumber grated and well-drained
- 2 tablespoon fresh dill finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil extra-virgin
- 1 clove garlic finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
Instructions
- Grate the cucumber on a grater and place it in a fine-mesh strainer or a clean kitchen towel.
- Squeeze or press the cucumber firmly to remove as much excess water as possible and set aside.
- In a mixing bowl, add Greek yogurt and sour cream and whisk until smooth and combined.
- Stir in the well-drained grated cucumber until evenly distributed.
- Add the chopped fresh dill, minced garlic, lemon juice, olive oil, salt, and black pepper to the bowl.
- Mix everything thoroughly until all ingredients are well incorporated.
- Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
- Cover the bowl and refrigerate the dip for at least 30 minutes to let the flavors meld.
- Stir the dip once more before serving and transfer to a serving bowl if desired.
- Serve chilled with fresh vegetables, pita, chips, or as a sauce for grilled meats or fish.
Notes
For best results, remove as much moisture as possible from the cucumber to keep the dip thick and creamy, and let it chill long enough for the garlic and dill flavors to fully develop. You can substitute low-fat yogurt or sour cream, but note that the texture may be thinner, so draining the cucumber thoroughly becomes even more important. This dip keeps well covered in the refrigerator for up to 3 days, though the garlic flavor will intensify over time, so reduce the garlic slightly if you plan to make it ahead. Adjust the dill to your taste—add more for a stronger herbal note or fold in a spoonful of chopped fresh mint or chives for a twist.
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