Zesty Cucumber Yogurt Dip

March 28, 2012
1 Ratings
  • Makes 2 cups
Author Notes

This is a refreshing dip for warm weather. It is good dipped with pita chips or as a side to a spicy dish. —cookingProf

What You'll Need
  • Zest from one lemon
  • 1 Cucumber
  • 12 ounces Greek yogurt
  • 3 tablespoons finely chopped fresh dill
  • Coarse sea salt to taste
  • 1 slice of lemon and 1 sprig of dill for garnish
  1. Peel and cut the cucumber in half lengthwise. Scrape out the seeds with a spoon. Slice the cucumber halves into very thin half-moons.
  2. Mix all ingredients in a bowl and chill for at least two hours. Garnish with a slice of lemon and a sprig of dill. Serve with pita chips.

See what other Food52ers are saying.

  • cookingProf
  • Flipper360

Recipe by: cookingProf

I was gifted with the love for cooking as a very young girl growing up in Tehran. I would follow my grandmother to the fresh produce market every day in summer days and help carry her basket home. I would then stand around at her foot in the kitchen and she would reward me with delicious morsels of the food she was cooking. My two prominent occupations/preoccupations are cooking and teaching computer science/writing computer programs. I find both equally rewarding.

2 Reviews

cookingProf July 30, 2012
Yes, I mix everything up and chill for an hour or two.
Flipper360 July 5, 2012
do you put the half-moons in the dip?