Cucumber yogurt dip


Looking for a dip to serve tonight? Here’s what we’re having! This cucumber yogurt dip, also known as tzatziki, is easy, simple and quick to make.

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup yogurt, drained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh or frozen dill

Mix the olive oil, vinegar, garlic, salt and pepper. In a separate bowl, combine the yogurt and sour cream with a whisk. Stir the oil/vinegar mixture into the yogurt/sour cream. Add the chopped cucumbers and dill. Refrigerate for 2 hours to blend flavours.
Serve with fresh veggies, or warm flat bread triangles.
Draining the yogurt first makes the dip less runny and thicker.

Have a wonderful New Years Eve! Stay safe.

This post is part of Simple Lives Thursday blog hop, hosted by Sustainable Eats, Culinary Bliss, A Little Bit of Spain in Iowa, and GNOWFGLINS.


4 responses

    • Ya, it’s not traditionally served as a vegetable dip, but it’s good that way. You have it with kabobs or inside your pita sandwich.

      I made it with my own yogurt and sour cream which turned out really thick so the yogurt thinned it out a bit. I’d recommend straining the yogurt if using store bought. You can also cut back on the garlic if you want. 🙂

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