Middle Eastern · Lunch
Herbed Cucumber Yogurt Dip (Gluten-Free)
A cold Middle Eastern dip built from thick Greek yogurt folded with grated cucumber, garlic, fresh mint and dill, finished with olive oil and toasted cumin. Served chilled with vegetable crudités or gluten-free flatbread for scooping, it carries a cooling, herbaceous, tangy profile with a savoury garlic edge.
$3
15 minsPrep
2 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
186Calories
12gProtein
10.5gFat
9.8gCarbs
6.2gSugar
1.3gFiber
412mgSodium
21mgChol
5.5gSat Fat
348mgPotassium
253mgCalcium
1.1mgIron
0.7mcgVitamin B12
6.5mgVitamin C
gluten-free
vegetarian
low-carb
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Grate the cucumber over a fine sieve, sprinkle with salt, let sit 5 minutes, then squeeze firmly until liquid no longer drips.
2
Toast
Warm a dry skillet over medium heat and toast the ground cumin for 30 seconds, shaking the pan, until nutty and darker.
3
Build and chill
Whisk the Greek yogurt with minced garlic, toasted cumin, lemon juice, salt and pepper until smooth. Fold in the squeezed cucumber, mint and dill until evenly distributed. Cover and refrigerate 20 minutes. Plate: Spoon into a small serving bowl, swirl the surface, drizzle with olive oil, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g full-fat Greek yogurt
- 2/3 cup100g cucumber
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp ground cumin
- 2 tsp2 tsp olive oil, plus extra for drizzling
- 1 tsp1 tsp lemon juice
- a pinch of salt
- a pinch of black pepper
