Cool, simple, and an easy way to add freshness to any plate.

A creamy yogurt-based dip with cucumber, garlic, and lemon. Works as a dip, spread, or finishing sauce for proteins, bowls, and vegetables.

INGREDIENTS

• 1 cup Greek yogurt
• ½ English cucumber, grated
• 1 clove garlic, finely grated or minced
• a drizzle of olive oil (about 1 tbsp)
• a squeeze of lemon (about 1 tbsp)
• a small handful of fresh dill (or mint)
• salt and pepper to taste

METHOD

• Grate cucumber and squeeze out excess water using a towel
• Add to a bowl with yogurt, garlic, olive oil, lemon, and herbs
• Stir until combined

• Season with salt and pepper
• Chill 20–30 minutes before serving (optional, but improves flavor)

BUILD IT YOUR WAY

• Use mint instead of dill for a different flavor
• Add more garlic or lemon to adjust intensity
• Thin with a splash of water for a looser sauce
• Use as a dip, spread, or drizzle over proteins and vegetables

SWAPS & NOTES

• Full-fat yogurt gives the best texture, but 2% works
• Squeezing the cucumber is key — prevents a watery dip
• Keeps 3–4 days in the fridge and improves as it sits
• Works across bowls, wraps, roasted vegetables, and grilled proteins