Cucumber and yoghurt dip (tzatziki-style)

Cucumber and yoghurt dip (tzatziki-style) with Greek yoghurt, cucumber, garlic, dill, lemon and olive oil – creamy, fresh and pleasantly punchy.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 120 kcal per serving
• Protein: 9 g
• Fat: 5 g
• Carbs: 6 g

Ingredients

• 1/2 green cucumber
• 2 large garlic cloves
• Squeeze of lemon juice
• 250g Greek yoghurt (at least 5% fat)
• Grey sea salt
• 1 tbsp extra virgin olive oil
• 1 small bunch of fresh dill

Method

You’ll need: chopping board · knife · mixing bowl · sieve · grater

1. Finely grate the cucumber, skin and all, salt it lightly and leave it to drain briefly in a sieve. Then squeeze out the excess water thoroughly.
2. Put the Greek yoghurt in a bowl and stir in the well-squeezed cucumber. That keeps the dip creamy rather than watery.
3. Crush the garlic, finely chop the dill and stir both into the yoghurt. Add the lemon juice and grey sea salt and stir until smooth.
4. Cover the dip and leave it in the fridge for at least 30 min to infuse. That way the garlic, dill and cucumber come together much more smoothly.
5. Taste again before serving. Add a little more lemon juice or sea salt if needed.
6. Spread in a shallow bowl and drizzle with extra virgin olive oil. Serve cold.

Good to know

In your head, this dip is already on the table in five minutes. Fresh, creamy and pleasantly punchy – just right when you want something simple and good.

Swaps

Greek yoghurt (5% fat) → skyr or strained natural yoghurt (more protein) Lemon juice → white wine vinegar or cider vinegar (fresh acidity) Dill → fresh mint or parsley (a different fresh herb note) Extra virgin olive oil → avocado oil or leave it out (milder flavour or fewer calories)

Allergens

Contains milk from the Greek yoghurt. Raw garlic can taste quite sharp to children and sensitive stomachs, and during pregnancy the ingredients are usually fine, as long as the yoghurt is made from pasteurised milk.

Frequently asked questions

Does the raw garlic in this dip agree with everyone?

Not with everyone, especially raw and in larger amounts. Garlic contains fructans, among other things, which sensitive people sometimes don't tolerate well.

What nutrients does Greek yoghurt provide?

Greek yoghurt mainly contains protein, calcium, phosphorus and vitamin B12. Depending on the product, it may also contain live yoghurt cultures.

Does dill matter nutritionally at all?

In small amounts its contribution is modest, but dill does provide vitamin K and aromatic plant compounds. Fresh herbs in particular bring more than just flavour.

Why does extra virgin olive oil suit a dip like this?

It mainly provides monounsaturated fatty acids, especially oleic acid. Extra virgin oil can also contain polyphenols, although the amount varies with the harvest and processing.

Is the lemon juice just for flavour?

Mainly, yes, but it also brings a little vitamin C. The amount in the dip is fairly small, but it makes a clear difference to the flavour.