Greek Yogurt with Cucumber and Dill
210 kcal · 20 g protein · 10 minutes · 1 servings
This refreshing Greek Yogurt with Cucumber and Dill is a creamy, tangy dish perfect as a light snack or side. The cool cucumber and aromatic dill blend beautifully with thick Greek yogurt, creating a healthy and satisfying treat.
210 kcal
20 g protein
10 minutes
Ingredients
- Plain Greek yogurt 3/4 cup
- Cucumber, grated 1/2 cup
- Fresh dill 1 tbsp
Method
-
Prepare the cucumber.
Wash the cucumber thoroughly. Peel it if you prefer a smoother texture. Using a grater, grate the cucumber into small pieces. Place the grated cucumber in a clean kitchen towel or paper towel and gently squeeze to remove excess water. This prevents the yogurt from becoming watery.
Tip: Removing excess moisture from the cucumber keeps the dish creamy and prevents dilution of flavors. -
Chop the dill.
Rinse the fresh dill under cold water and pat dry. Finely chop the dill leaves to release their aroma and ensure even distribution in the dish.
Tip: Use fresh dill for the best flavor; dried dill can be used but in smaller amounts. -
Combine ingredients.
In a medium bowl, add the 3/4 cup of plain Greek yogurt. Add the grated cucumber and chopped dill. Stir gently but thoroughly to combine all ingredients evenly.
Tip: Taste and adjust dill quantity if desired for a stronger herbal flavor. -
Chill and serve.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 10 minutes before serving. This allows flavors to meld and the dish to chill for a refreshing taste.
Tip: Serve chilled as a dip, side dish, or spread on bread.
Pro tips
- For extra creaminess, use full-fat Greek yogurt.
- Add a squeeze of lemon juice or a pinch of garlic powder for a flavor twist.