Cucumbers, Cucumbers… We have so many cucumbers growing in my dad’s garden, everyday we prepare and eat our cucumber salad. But that is not enough, we need something different.
What do we must enjoy eating in the summer? We enjoy having picnics, barbecues, salads, wraps… parties, having family and friends over.
So after a lot of thought we came up with a Cucumber dip! It does require time, to make this a perfect dip worth enjoying!
This cucumber yogurt mixture is fresh, savoury and easy to make. It goes well with grilled meats, fried and raw veggies and it tastes amazing on wraps and sandwiches.
This dip is made simply with yogurt, strained cucumber, olive oil, fresh herbs (usually mint and/or dill) and lemon juice. It’s a refreshing chilled dip.
HOW TO MAKE CUCUMBER YOGURT DIP:
To make this recipe work we must be thorough in taking the liquid out of the cucumber and out of the yogurt. If not it will become more a dressing than a dip and it will affect the texture and flavour. First step is to remove the seeds, this is were most of the liquid is found. Then you will need to strain the seedless cucumbers, salt will help extract the juice and after an hour put the grated or diced cucumbers in a cloth and squeeze the rest of the juice. If you are not using a thick, strained yogurt then use the cloth as well and gently squeeze the liquid out. In this recipe I don’t use salt, it was already added when extracting the juice from the cucumber.
We hope you enjoy as much as we did! So much flavour in one dip, delicious!!
Cucumber Yogurt Dip
- 1 large grated cucumber
- 1 1/2 cup of strained yogurt
- 1 tbs olive oil
- 1 tsp chopped fresh dill
- 1 tsp chopped fresh mint
- 1 1/2 tsp fresh lemon juice
- Salt, to extract liquid
- Step 1 Slice the cucumber in half lengthwise and remove the seeds. Grate or dice the remaining cucumber.
- Step 2 Place the grated cucumber in a strainer, rest it on a bowl and add salt. Give it a stir, and leave to drain for an hour. Stir it once and a while with a fork and gently squeeze to help push out the liquid.
- Step 3 Returning to the strained cucumbers, place them into a tea towel and twist dry into the bowl. Get all the water out.
- Step 4 In a medium bowl put in the dry cucumber, add the olive oil and lemon juice.
- Step 5 Strain the yogurt gently, only 1/2 cup at a time, by using the same tea towel, we only want the water to come out.
- Step 6 Stir the yogurt into the cucumber mix.
- Step 7 Chop the dill or/and the mint leaves and stir it into your delicious fresh dip.
- Step 8 Let the mixture rest for 5 minutes to allow the flavors to meld.
- Step 9 Put it in the fridge until ready to serve.
- Step 10 Leftover dip keeps well, chilled, for about 4 days.
DID YOU MAKE THIS RECIPE?
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