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Creamy Cucumber Yogurt Dip Recipe

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“Everything about this dip is good. It's not only low fat and low calorie, it's also fast to prepare and fantastic to eat.” Donna Roberts - Shumway, Illinois
TOTAL TIME: Prep: 15 min. + chilling
MAKES:7 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 7 servings


  • 1 cup (8 ounces) reduced-fat plain yogurt
  • 4 ounces reduced-fat cream cheese
  • 1/2 cup chopped seeded peeled cucumber
  • 1-1/2 teaspoons finely chopped onion
  • 1-1/2 teaspoons snipped fresh dill or 1/2 teaspoon dill weed
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Assorted fresh vegetables

Nutritional Facts

1/4 cup (calculated without vegetables) equals 63 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 176 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchange: 1 fat.


  1. In a small bowl, combine yogurt and cream cheese. Stir in the cucumber, onion, dill, lemon juice, peel, garlic, salt and pepper. Cover and refrigerate until chilled. Serve with vegetables. Yield: 1-3/4 cups.
Originally published as Creamy Cucumber Yogurt Dip in Healthy Cooking August/September 2008, p47

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Reviewed Aug. 26, 2011

"This dip is delicious and versatile. Great on veges and crackers as a dip but also terrific on salad instead of dressing. I could see using it on just about any meat or fish as well."

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