Best 5 Cucumber Mint Yogurt Dip Recipes

**Cucumber Mint Yogurt Dip: A Refreshing and Versatile Summer Treat**

As the days get longer and the sun shines brighter, it's time to embrace the flavors of summer with a refreshing and versatile dish: cucumber mint yogurt dip. This creamy, tangy, and aromatic dip is not only a delightful appetizer or snack but also a perfect accompaniment to grilled meats, roasted vegetables, or fresh fruit. With its vibrant green color and cooling effect, this dip is sure to be a hit at any gathering. In this article, we'll guide you through two variations of this classic recipe, one with a traditional Indian twist and the other with a burst of Mediterranean flavors. Get ready to tantalize your taste buds with this delicious and healthy treat that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Tzatziki Sauce (Yogurt and Cucumber Dip) image

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

Provided by Lobbylady

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tzatziki

Time 10h25m

Yield 16

Number Of Ingredients 7

Ingredients

1 (16 ounce) container low-fat plain yogurt
1 cucumber, peeled, seeded, and grated
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon fresh lemon juice
salt and pepper to taste

Steps:

Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 21.1 calories, Carbohydrate 2.8 g, Cholesterol 1.7 mg, Fat 0.5 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.3 g, Sodium 44.6 mg, Sugar 2.3 g

TZATZIKI (YOGHURT, CUCUMBER, GARLIC AND MINT DIP)

Tzatziki (Yoghurt, Cucumber, Garlic and Mint Dip) image

THIS is how tzatziki should be. NO ONIONS! I've never had tzatziki with onions before but notice that most of the recipes on here seem to include them?! This is simple, delicious and exactly as authentic Greek tzatziki should be. I make this with virtually fat free greek yoghurt and about half the oil and it still comes out beautifully. Keeps in the fridge for 2-3 days, however I suggest you make it the evening before you want it because leaving it overnight really allows the flavours to infuse. Yummy!

Provided by Wendy-Bob

Categories Sauces

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 garlic cloves (finely minced)
2 tablespoons olive oil
1 tablespoon lemon juice
1 small cucumber
1 teaspoon salt
600 g thick plain Greek yogurt
2 teaspoons dried mint

Steps:

Put the garlic, lemon juice and olive oil in a small bowl and leave to one side.
Peel alternate strips of skin from the cucumber (ie. peel a strip, miss a strip) and grate coarsely.
Place the cucumber in a sieve and sprinkle with salt.
Leave for approximately 30 mins to allow the water to drip away. Squash any remaining juice out of the shredded cucumber.
Put the yogurt and mint in a bowl. Mix well.
Add the garlic, lemon juice, olive oil and drained cucumber, and season well with black pepper.
Mix well and taste for salt before serving.

CUCUMBER-YOGURT DIP

Cucumber-Yogurt Dip image

A cousin to Greek tzatziki, Ana Sortun's easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.

Provided by Ana Sortun

Categories condiment

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 clove garlic
1 tablespoon lemon juice
kosher salt
3/4 cup English cucumber
2 scallions
2 tablespoons chopped parsley
1 cup whole milk Greek yogurt
1/2 teaspoon dried mint
1 tablespoon extra-virgin olive oil

Steps:

Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
Chop the cucumber, scallions, and parsley and add them to the garlic.
Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

CUCUMBER YOGURT DIP

Cucumber Yogurt Dip image

I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.

Provided by brew3431

Categories Southwest Asia (middle East)

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

8 ounces plain yogurt, drained
1/2 lemon, juice of
2 garlic cloves, finely grated
1/2 cucumber, seeded and chopped fine
1 teaspoon dried dill
salt & pepper

Steps:

to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.

Nutrition Facts : Calories 47.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.8, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 2.5

CUCUMBER-MINT YOGURT DIP

Cucumber-Mint Yogurt Dip image

Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 10m

Number Of Ingredients 6

Ingredients

2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
1/2 cup mint leaves, coarsely chopped
1/2 English cucumber, halved, seeded, and finely chopped
1 teaspoon white-wine vinegar
Coarse salt and ground pepper
Cut vegetables, for serving

Steps:

In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts : Calories 72 g, Fat 2 g, Protein 9 g

Tips:

Use fresh, crisp cucumbers for the best flavor.
Peel the cucumbers if you prefer a smoother dip.
Use plain yogurt for a tangy dip or Greek yogurt for a thicker, creamier dip.
Add more or less mint depending on your taste preferences.
Season the dip with salt and pepper to taste.
Serve the dip with pita chips, vegetable crudités, or crackers.
For a refreshing summer dip, chill the dip for at least 30 minutes before serving.
Garnish the dip with fresh mint leaves or a sprinkle of paprika for a pop of color.

Conclusion:

This cucumber mint yogurt dip is a refreshing, healthy, and delicious snack or appetizer that is perfect for any occasion. It is easy to make and can be tailored to your taste preferences. Whether you like it tangy, creamy, or somewhere in between, this dip is sure to please. So next time you are looking for a light and flavorful dip, give this cucumber mint yogurt dip a try. You won't be disappointed!