Cucumber Yogurt Dip for Veggies (Fresh Dill & Lemon)

Cucumber yogurt dip brings cool cucumber, tangy Greek yogurt, fresh dill and lemon together in a thick dip for raw vegetables. The key is squeezing the grated cucumber before stirring it into the yogurt. That one step keeps the dip scoopable instead of leaving a puddle at the bottom of the bowl.

Quick answer: Grate and squeeze one cucumber, then fold it into thick plain Greek yogurt with dill, lemon and garlic. Chill briefly, then serve with carrots, bell peppers, cauliflower or radishes. This recipe makes about 1½ cups.

Why this works for a vegetable tray

Greek yogurt has enough body to hold onto a carrot stick, while cucumber makes each bite fresh. Dill and lemon add a bright edge without masking the vegetables. Grating the cucumber distributes it through the dip; squeezing it prevents the yogurt from thinning as it sits.

This is a yogurt-based dip with cucumber inside the bowl. Our Greek Yogurt Vegetable Dip is a herb dip with cucumber served alongside it. Our Cucumber Dill Dip uses cream cheese and sour cream for a richer base. Choose the texture and flavor you want rather than treating these as the same recipe.

Jump to the recipe card below for the exact ingredients, steps and printable version.

Best vegetables for dipping

Carrot sticks, bell pepper strips, cauliflower florets, radishes and snap peas give enough structure for a good scoop. Broccoli also works when cut into small florets. Cucumber spears are fine, but offer a few contrasting vegetables so the platter does not taste like cucumber in two forms. For more pairings, see our guide to vegetables for dipping.

Texture tips and variations

Too thin? Drain the cucumber thoroughly and start with thick yogurt. If the mixture is already watery, strain it briefly through a fine sieve lined with a clean cloth. Our watery dip guide covers other ways to rescue the texture.

Too thick? Stir in cold water one teaspoon at a time, stopping as soon as a carrot stick moves through the dip easily. For a mint variation, replace part of the dill with finely chopped fresh mint. Taste before adding more lemon: its acidity becomes more noticeable after chilling.

Lactose-free tzatziki-style variation without garlic pieces

For a cucumber dip with chives and garlic-infused oil, use the cucumber-draining method in the recipe card below and make these changes to the yogurt mixture:

• Use 1 cup thick plain lactose-free yogurt instead of regular Greek yogurt.
• Keep the 1 small English cucumber (about 170 g before draining), 1 tablespoon fresh dill, 1 tablespoon lemon juice, ¼ teaspoon salt and black pepper to taste.
• Omit the garlic clove completely. Stir in 1 teaspoon garlic-infused olive oil without garlic pieces and 1 tablespoon finely chopped fresh chives instead. Do not add garlic or onion powder.

Fold the squeezed cucumber into the adjusted yogurt mixture, cover and refrigerate as in the main method. The oil softens the texture slightly, so start with thick yogurt and drain the cucumber well. Divide into six equal culinary portions; the exact yield depends on how much moisture is removed.

FODMAP considerations: The main recipe card contains regular yogurt and a garlic clove; use all the changes above when making this variation. Lactose-free yogurt addresses lactose, but does not establish the FODMAP status of every ingredient or the finished dip. Check your exact products, ingredient amounts, portion and the rest of the meal in the current Monash FODMAP App. This variation is not laboratory tested or Monash-certified.

Monash explains lactose and yogurt choices and how infused oils differ from garlic solids. For the broader context, see our low-FODMAP vegetable dip ideas. Lactose-free dairy yogurt still contains milk proteins and is not suitable for a milk allergy.

Cucumber feta herb dip variation

For a saltier, tangier cucumber dip, combine the drained cucumber with feta, thick lactose-free yogurt, dill and chives. Make this version with the ingredients below rather than adding feta to the full main recipe; it uses less yogurt and omits the garlic clove.

• 1 small English cucumber, about 170 g before draining, coarsely grated
• ¾ cup thick plain lactose-free yogurt
• 60 g plain feta, drained and finely crumbled
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon fresh lemon juice, plus more to taste
• 1 teaspoon garlic-infused olive oil without garlic pieces
• ⅛ teaspoon fine salt for draining the cucumber
• Ground black pepper to taste

Toss the grated cucumber with the ⅛ teaspoon salt, leave in a sieve for 10 minutes, then squeeze thoroughly in a clean towel. Mash the feta with the yogurt until well combined. Stir in the dill, chives, lemon juice, infused oil and pepper, then fold in the squeezed cucumber. Cover and refrigerate for an optional 20-minute rest. Stir and taste before serving; feta is salty, so add extra salt only if needed.

This variation makes six equal culinary portions, with yield depending on cucumber drainage and yogurt thickness. Each equal portion contains 10 g feta; that describes the recipe rather than a verified FODMAP serving. For a finer base, briefly process the feta and yogurt together before folding in the cucumber and herbs.

FODMAP considerations: Monash discusses feta among cheeses that are generally low in lactose in its cheese and FODMAP FAQs. This does not certify the finished dip. Check the exact feta, yogurt, infused oil, ingredient portions and the whole meal in the current Monash FODMAP App. Choose plain feta rather than a garlic- or onion-seasoned product. This variation is not laboratory tested or Monash-certified and contains milk; lactose-free yogurt does not make it dairy-free.

Make ahead and storage

You can squeeze the cucumber and mix the yogurt base ahead, then combine them closer to serving for the freshest texture. Keep the dip covered and refrigerated. Serve it in a small bowl and replenish from the refrigerator as needed; use our veggie dip storage guide for refrigerator and party-time guidance. If serving guests who avoid gluten, check the labels of the yogurt and any packaged seasonings and prevent cross-contact at the platter.

Frequently asked questions

Is cucumber yogurt dip the same as tzatziki?

It has the familiar cucumber, yogurt and garlic combination often associated with tzatziki. This version is measured and described for dipping raw vegetables; names and seasoning choices vary by recipe.

Should I peel the cucumber?

An English cucumber has a thin skin that can stay on. Peel a cucumber with thick or waxed skin if you prefer a smoother dip. Remove large seeds if the center is particularly wet.

Can I make it without dill?

Yes. Use chopped mint or parsley for a different herb flavor. Start with a tablespoon, taste, and adjust after the dip has rested briefly.