Best 15 Cucumber Yogurt Dip Recipes

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

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.

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL

Steps:

• Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
• Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
• Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
• Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

TZATZIKI SAUCE -YOGURT AND CUCUMBER DIP

Steps:

• Line a colander with two layers of cheesecloth and place it over a bowl. Place yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain, 8 hours to overnight.
• Place grated cucumber in a fine mesh strainer; allow to drain 1 to 2 hours.
• Mix yogurt, cucumber, dill, lemon juice, garlic, salt, and pepper in a bowl. Refrigerate for flavors to blend, at least 2 hours.

CUCUMBER-DILL YOGURT DIP

Steps:

• In a medium bowl, mix together yogurt, cucumber, dill, coriander, red pepper flakes, vinegar, and salt until evenly combined. Season well with freshly ground black pepper, taste, and adjust seasoning, as needed. Serve with an assortment of vegetables for dipping.

CUCUMBER-YOGURT DIP

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-MINT YOGURT DIP

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.

CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS

Steps:

• Yogurt Dip:.
• Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
• Season with salt and pepper to taste.
• Refrigerate for at least 1 hour.
• Serve with the toasted pitas chips.
• Pita Chips:
• Preheat oven to 350 degrees F.
• Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
• Cut each pita bread into 8 triangles.
• Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
• Bake for 10 minutes. Remove from oven; let cool. Enjoy!

CREAMY CUCUMBER YOGURT DIP

Steps:

• In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, zest, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables.

SPICY YOGURT AND CUCUMBER DIP WITH PAPPADAMS

Steps:

• Place cucumber in a fine sieve set over a bowl; let stand to drain for at least 20 minutes. Press down on solids to extract liquid.
• Heat oil in a skillet over medium-high heat. Cook curry powder until just beginning to bubble, about 45 seconds. Transfer to a bowl; let cool slightly.
• Stir in cucumber, yogurt, chutney, ginger, cilantro, salt, and pepper. Refrigerate for at least 1 hour. Serve with pappadams.

CUCUMBER YOGURT DIP WITH PITA CHIPS

Steps:

• Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
• Season with salt and pepper.
• Refrigerate for at least 1 hour. Serve with toasted pitas chips.
• Pita Chips:
• Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
• Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.

CUCUMBER YOGURT DIP

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, for 6 hours. Pour the liquid from the bowl and in the bowl stir together the drained yogurt, the cucumbers, squeezed dry between paper towels, the chopped dill, the garlic, the oil, the lemon juice, and salt to taste. Let the dip stand, covered and chilled, for at least 2 hours and up to 8 hours to allow the flavors to develop. Stir the dip, garnish it with the dill sprigs, and serve it with the pita wedges.

SPICY YOGURT CUCUMBER DIP

Steps:

• Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
• Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
• Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
• Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
• Refrigerate 1 hour; adjust seasonings.
• Store up to 3 days refrigerated.

SHRIMP SPRING ROLLS WITH CUCUMBER-YOGURT DIP

Steps:

• For the Cucumber-Yogurt Dip: Combine all the ingredients in a small bowl. Cover and refrigerate until ready to use.
• For the Spring Rolls: In the bowl of a food processor, pulse together the shallot, garlic, and carrot until finely chopped. Add the mushrooms and pulse until coarsely chopped. Add the shrimp, sugar, soy sauce, salt, and pepper. Pulse until the shrimp is chopped into 1/4-inch pieces.
• Place a spring roll wrapper on a work surface. Brush the edges with the beaten egg. Place a heaped tablespoon of the filling about 1-inch from the closest edge of the
• wrapper. Spread the filling into a log, approximately 4 1/2-inches long and 1-inch wide. Place a heaped tablespoon of the cooked noodles on top. Fold the closest edge of the wrapper over the filling. Fold the right and left edges of the wrapper over the filling. Roll up the spring roll tightly and place, seam side down, on a parchment paper-lined baking sheet until ready to cook. Repeat with the remaining spring roll wrappers.
• In a high-sided saucepan, heat the vegetable oil over medium-high heat until it registers 375 degrees F on a deep-fry thermometer. Cook the spring rolls, in batches, for 2 to 3 minutes, turning occasionally, until golden brown. Drain on paper towels.
• Cut the spring rolls in half diagonally and transfer to a serving platter. Serve immediately with the Cucumber-Yogurt Dip.

TZATZIKI: TRADITIONAL YOGURT, CUCUMBER, AND GARLIC DIP

Steps:

• Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled. Yield: about 2 1/2 cups Add mint or dill: Slight variations include 1 tablespoon of either finely chopped fresh dill or fresh mint. Either one makes a tasty addition. Shopping Tip: The thick, full-fat yogurts available at Greek, Middle Eastern, and specialty food markets - or a commercial full-fat strained yogurt - will give the best results. You can also make your own strained yogurt using full-fat, low-fat, or fat-free commercial yogurt. Preparation Tips: * After dicing the cucumber, pat it dry to remove excess moisture. * The longer the tzatziki is refrigerated before serving, the more intense the garlic taste will become. Storage: Tzatziki will store safely in the refrigerator for several days.

BAKED BUTTERNUT FALAFELS WITH CUCUMBER YOGURT DIP

Steps:

• Place the butternut squash cubes on a paper-lined baking sheet. Drizzle with 1 tbs of the olive oil and sprinkle garlic, powder, cumin, coriander, curry, cayenne pepper, cinnamon, salt and pepper over it. Toss to coat. Roast this in the preheated oven at 200°C/400°F for about 35 minutes. Set aside.
• In a large bowl puree the chickpeas together with the baking soda, parsley, cilantro, cumin, coriander and garlic powder. I used my immersion blender for this, but you can also use a food processor or a potato masher.
• Add the butternut to this and puree it also. The mixture should still be a bit chunky, not totally smooth.
• Place the mixture in the fridge and let rest for 30 minutes.
• Take tbs full of the mixture and drop them onto a paper-lined baking sheet. I used my hands to form them into patties. Drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200°C/400°F They should be nicely browned on top.
• For the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt. Allow to drain for 20 minutes.
• Then wash off salt and press out all moisture using a tea towel.
• Combine cucumber with lemon juice and yogurt. Season with salt and pepper to taste.
• Enjoy with the falafels. This makes a great meal with a salad and some pita bread.