Spring

Zesty Cucumber Yogurt Dip

March 28, 2012
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

  • Makes 2 cups
Ingredients
  • 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
In This Recipe
Directions
  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.

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  • cookingProf
    cookingProf
  • Flipper360
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Review
cookingProf

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.