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Cucumber yogurt dip with fresh dill, carrot sticks, bell peppers, cauliflower and radishes

Cucumber Yogurt Dip for Veggies

A cool, thick cucumber and Greek yogurt dip with fresh dill, lemon and garlic for serving with vegetables.
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Prep Time 25 minutes
Optional chilling 20 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 small English cucumber about 6 oz / 170 g, grated
  • 1 cup plain thick Greek yogurt
  • 1 tablespoon finely chopped fresh dill plus extra for garnish
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove finely grated or minced
  • 1/4 teaspoon fine salt divided, plus more to taste
  • Freshly ground black pepper to taste

Method
 

  1. Grate the cucumber on the large holes of a box grater. Toss with half the salt and let stand in a sieve for 10 minutes.
  2. Transfer the cucumber to a clean kitchen towel and squeeze out as much liquid as you comfortably can. Discard the liquid.
  3. In a bowl, stir together the Greek yogurt, dill, lemon juice, garlic, remaining salt and a few grinds of black pepper.
  4. Fold in the squeezed cucumber. Taste and adjust the lemon, dill or salt a little at a time.
  5. Cover and refrigerate for 20 minutes if time allows. Stir once before serving. Pour away any liquid that collects on top.