Turkish · Lunch
Yogurt and Cucumber Dip (Keto)
Strained Greek yogurt is whisked with olive oil, then combined with grated cucumber, garlic, and fresh dill to make a cool, tangy Turkish-style dip. Walnuts and extra olive oil enrich the mixture, keeping carbs low while maintaining a creamy, refreshing texture, served with raw vegetable sticks.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
344Calories
15.1gProtein
29.4gFat
11.2gCarbs
6.9gSugar
1.9gFiber
693mgSodium
30mgChol
7.1gSat Fat
420mgPotassium
210mgCalcium
1.1mgIron
0.8mcgVitamin B12
6.5mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
keto
Instructions
1
Prep
Grate the cucumber on a box grater into a bowl, squeeze hard in a clean towel to remove excess liquid until only faintly damp.
2
Build
Whisk the Greek yogurt with 1 tablespoon olive oil, minced garlic, salt, and black pepper until smooth. Fold in the squeezed cucumber and chopped dill until thick and spoonable.
3
Chill
Cover and refrigerate 20 minutes so flavours settle and texture firms slightly.
4
Plate
Spoon into a serving bowl, swirl remaining olive oil on top, scatter roughly chopped walnuts over the surface.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup360g full-fat Greek yogurt
- 1 cup120g cucumber
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 4 tbsp60ml extra-virgin olive oil, divided
- 2 tbsp20g walnuts
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
