Greek Yogurt Cucumber Dill Dressing

Greek Yogurt Cucumber Dill Dressing

Cool cucumber and fresh dill fold into tangy Greek yogurt for a thick, herby dressing.

Total 30 min Makes 16 oz Calories 45/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This creamy dressing combines grated cucumber, fresh dill, and garlic with thick Greek yogurt for a tangy, cooling condiment. It works well drizzled over grilled meats, spooned onto gyros, or served as a dip with vegetables and pita. The flavor sharpens slightly after a short rest in the refrigerator, so it's a good make-ahead option.

Ingredients

  • 1 cups English cucumber, grated and drained
  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons fresh dill, chopped
  • 2 cloves garlic, minced
  • 1 tablespoons fresh lemon juice
  • 1 tablespoons olive oil
  • 1 tablespoons white wine vinegar
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper, freshly ground
  • 2 tablespoons water

Method

  1. Grate the cucumber on the large holes of a box grater, then place it in a fine mesh strainer or clean kitchen towel and squeeze out as much liquid as possible.

  2. In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, and white wine vinegar until smooth.

  3. Stir in the drained cucumber, chopped dill, minced garlic, salt, and black pepper until evenly combined.

  4. Add water, 1 tablespoon at a time, stirring to thin the dressing to your desired consistency.

  5. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

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    Greek Yogurt Cucumber Dill Dressing

    This creamy dressing combines grated cucumber, fresh dill, and garlic with thick Greek yogurt for a tangy, cooling condiment. It works well drizzled over grilled meats, spooned onto gyros, or served as a dip with vegetables and pita. The flavor sharpens slightly after a short rest in the refrigerator, so it's a good make-ahead option.

    30 min 16 oz 45 cal

    Ingredients

    • 1 cups English cucumber, grated and drained
    • 1 1/2 cups plain Greek yogurt
    • 2 tablespoons fresh dill, chopped
    • 2 cloves garlic, minced
    • 1 tablespoons fresh lemon juice
    • 1 tablespoons olive oil
    • 1 tablespoons white wine vinegar
    • 1/2 teaspoons salt
    • 1/4 teaspoons black pepper, freshly ground
    • 2 tablespoons water

    Method

    1. 1

      Grate the cucumber on the large holes of a box grater, then place it in a fine mesh strainer or clean kitchen towel and squeeze out as much liquid as possible.

    2. 2

      In a medium bowl, whisk together the Greek yogurt, lemon juice, olive oil, and white wine vinegar until smooth.

    3. 3

      Stir in the drained cucumber, chopped dill, minced garlic, salt, and black pepper until evenly combined.

    4. 4

      Add water, 1 tablespoon at a time, stirring to thin the dressing to your desired consistency.

    5. 5

      Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.