Cooking with Toti
cookingwithtoti.com/recipes/yogurt-cucumber-dip
High-Protein Yogurt Cucumber Dip
Creamy, fresh, garlicky, healthy — and packed with protein.
Serves
4–6
Time
15 min + chill
Creamy yogurt cucumber dip with crunchy cucumbers, walnuts, garlic, and fresh herbs. Perfect as a dip, spread, salad, or side dish.
Instructions
- 1
Finely dice the cucumber into very small cubes. If it releases too much water, pat dry with paper towels.
- 2
Lightly crush the walnuts using a mortar and pestle or roughly chop for a rustic texture.
- 3
Crush, press, or finely mince the garlic so it blends smoothly.
- 4
In a large bowl, combine yogurt, cucumber, walnuts, garlic, dill, parsley, olive oil, salt, and pepper. Mix until creamy and well combined.
- 5
Refrigerate for at least 20–30 minutes before serving to let the flavors blend.
Toti’s Tips
- ✓Use thick, strained yogurt rather than a thin one, since thinner yogurt waters down the dip and won't hold its creamy texture once you stir in the cucumber and walnuts.
- ✓Dice the cucumber very small and pat it dry with paper towels if it looks watery, since cucumbers release liquid as they sit and can turn the dip runny if you skip this step.
- ✓Crush or finely mince the garlic so it blends smoothly through the yogurt instead of leaving sharp bites of raw garlic in random spots.
- ✓Sour cream can stand in for some of the yogurt if you want a richer, less tangy dip, since it has a higher fat content than most yogurts.
- ✓Chill the dip for at least 20 to 30 minutes before serving so the garlic, dill, and parsley have time to mellow and blend into the yogurt base.
- ✓It actually tastes even better the next day, since the flavors keep melding together the longer it sits in the fridge.
Storage
- •Store covered in the refrigerator for up to 3 days.
More photos
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