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Dips & Spreads
Yogurt Cucumber Dip
Do not throw away your cucumber peel - turn it into the freshest green yogurt dip. It is a little like tzatziki, but with its own bright twist.
Jump to recipePrep: 15 minutesCook: 0 minutesServes: 4Protein: 6g
Ingredients
- 1 cucumber
- 175g Greek yogurt
- A few fresh mint leaves
- Juice of 1/2 lemon
- 1 garlic clove
- A small splash of water
- Salt
- Black pepper
- Olive oil, to finish
Method
- Peel the cucumber, keeping the skin for the green sauce.
- Add the cucumber peel to a food processor with mint, lemon juice, garlic and just enough water to help everything blend.
- Blitz until you have a smooth, vibrant green mixture.
- Add the green mixture to the Greek yogurt, season with salt and pepper and mix well.
- Dice the remaining cucumber and fold it through the yogurt.
- Spread generously over a plate, drizzle with olive oil and finish with fresh mint leaves.
Oven and air-fryer alternatives
No oven or air fryer needed.
Substitutions
Use dill instead of mint, lime instead of lemon, or a dairy-free yogurt if preferred.
Storage and reheating
Refrigerate in an airtight container for up to 2 days. Stir before serving.
Frequently asked questions
Can I make it thicker?
Yes. Use strained Greek yogurt and add only a tiny splash of water when blending the peel.
What can I serve it with?
Serve with toasted bread, roasted vegetables, lettuce tacos or as a cooling sauce for bakes.