- Appetizer
- Sauce
- Greek
- Make-ahead
- No-cook
- Budget-friendly
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 1
English cucumber (about 12 oz), coarsely grated
- 3/4 tsp
kosher salt, for the cucumber
- 2 cups
whole-milk Greek yogurt
- 2 cloves
garlic, grated or finely minced
- 3 tbsp
fresh dill, finely chopped
- 1 tbsp
fresh mint, finely chopped
- 1 tbsp
lemon juice, freshly squeezed
- 2 tbsp
extra-virgin olive oil, plus more for serving
2 tbsp in step 3
salt and black pepper, to taste
- 4 pieces
pita bread, warmed and cut into wedges
- Vegetarian
Contains milk (whole-milk Greek yogurt) and wheat (pita bread).
Worked out from the ingredients.
Steps
- Step 1
Grate the cucumber on the large holes of a box grater (skin and all, no need to peel). Toss it in a bowl with 3/4 tsp kosher salt and let it sit for 10 minutes to draw out the water.
10 min
- 1 English cucumber (about 12 oz)
- 3/4 tsp kosher salt, for the cucumber
- Step 2
Tip the cucumber into a clean kitchen towel or a few layers of paper towel, gather it up and squeeze hard over the sink until no more liquid comes out. You want it quite dry — this is what keeps the dip thick.
2 min
- Step 3
In a bowl, stir together the yogurt, garlic, dill, mint, lemon juice and olive oil. Stir in the squeezed cucumber. Season with salt and pepper to taste, starting with a pinch of salt — the cucumber already brought some.
5 min
- 2 cups whole-milk Greek yogurt
- 2 cloves garlic
- 3 tbsp fresh dill
- 1 tbsp fresh mint
- 1 tbsp lemon juice
- 2 tbsp extra-virgin olive oil, plus more for serving
- salt and black pepper
- Step 4
Cover and refrigerate for 1 hour so the garlic and herbs bloom into the yogurt.
1 hr, hands-off
- Step 5
Taste and adjust with more salt or lemon. Spoon into a shallow bowl, swirl the top and drizzle with olive oil. Serve with warm pita wedges.
3 min
- 4 pieces pita bread
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026