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!
Try my Homemade Crouton Recipe, they’re perfect for dunking in dips!
Yogurt Dip with Fresh Herbs
- 1 strainer
- cheesecloth or linen napkin
- 1 wide shallow bowl
- 1 small spoon to scrape out the seeds
- 1 box grater
- 1 medium bowl
- 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)
- 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.
- 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).
- 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.
- 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.
- Serve with a generous drizzle of extra-virgin olive oil and a few pieces of torn dill, sliced chives, and small mint leaves.