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Yogurt Dip with Fresh Herbs drizzled with extra-virgin olive oil and garnish with fresh mint, chives, and dill
Sacha Hirschfeld

Yogurt Dip with Fresh Herbs

This fresh dip is perfect as a meze or alongside your meal. Aside from needing a bit of patience to strain the cucumber, this dip is super simple to put together; no cooking required! PRO TIP: save the cucumber liquid and use as a refreshing mixer for cocktails! You're welcome!
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Prep Time 5 minutes
Cook Time 5 minutes
Straining Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizers
Cuisine: Albanian, Mediterranean
Calories: 133
Ingredients Equipment Method Notes

Ingredients
  

  • 1 English cucumber strained (see method)
  • Kosher salt
  • 300 g whole milk Greek yogurt
  • 1 garlic clove minced
  • 2 tbsp extra-virgin olive oil plus more for drizzling ((I used a jalapeño EVOO)
  • 1 tbsp white vinegar I used a white balsamic
  • ¼ cup fresh mint chopped and packed
  • ¼ cup fresh chives chopped and packed
  • ⅛ cup fresh dill chopped and packed
  • 1 lemon zested
  • 1 jalapeño pepper seeds removed and finely diced (optional)

Equipment

  • 1 strainer
  • cheesecloth or linen napkin
  • 1 wide shallow bowl
  • 1 small spoon to scrape out the seeds
  • 1 box grater
  • 1 medium bowl

Method
 

  1. Line a colander with 2 layers of cheesecloth, a linen napkin, or a very thin dishtowel. Place the colander over a bowl to catch the cucumber drippings.
  2. Half the English cucumber lengthwise and remove the seeds using a spoon. Grate the cucumbers (large holes on the wide-side of the box grater).
  3. Place the grated cucumber in the cheesecloth lined colander and sprinkle with ½ tsp of Kosher salt. Twist the ends of the cloth to create a bundle. Leave on the counter for a minimum of 1 hour, squeezing and twisting the liquid out of the cucumber every 15 minutes or so. This is especially important if you're trying to rush the straining process. I tend to leave mine for much longer and it requires minimal effort.
  4. Add yogurt, extra-virgin olive oil, and vinegar to a medium-sized bowl; mix until well combined. Add strained cucumber (don't throw away the liquid); gently break up the cucumber puck and mix to combine with the yogurt. Add the remaining ingredients and stir until all ingredients are incorporated.
  5. Serve with a generous drizzle of extra-virgin olive oil and a few pieces of torn dill, sliced chives, and small mint leaves.

Notes

The strained cucumber juice is an excellent mixer or cocktails! I add it to Hendricks gin and soda water. SO GOOD!