Garlic Cucumber Dip Recipe

5 3 3
Garlic Cucumber Dip Recipe
Garlic Cucumber Dip Recipe photo by Taste of Home
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Garlic Cucumber Dip Recipe

Read Reviews
5 3 3
Publisher Photo
Creamy and full of fresh cucumber flavor, this classic Greek dip is a great appetizer served with pita bread, crackers or vegetables. This dip is also a must-have accompaniment to marinated lamb chunks cooked on a skewer.—Lisa Stavropoulos, Stouffville, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 large cucumber
  • 3/4 cup plain yogurt
  • 3/4 cup sour cream
  • 3 tablespoons olive oil
  • 4-1/2 teaspoons minced fresh dill
  • 4-1/2 teaspoons red wine vinegar
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • Additional minced fresh dill
  • Pita bread wedges

Directions

Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.
Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.
Originally published as Garlic Cucumber Dip in Taste of Home June/July 2004, p57

Nutritional Facts

1/4 cup: 94 calories, 7g fat (2g saturated fat), 8mg cholesterol, 108mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

  • 1 large cucumber
  • 3/4 cup plain yogurt
  • 3/4 cup sour cream
  • 3 tablespoons olive oil
  • 4-1/2 teaspoons minced fresh dill
  • 4-1/2 teaspoons red wine vinegar
  • 3 garlic cloves, minced
  • 1/4 teaspoon salt
  • Additional minced fresh dill
  • Pita bread wedges
  1. Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture.
  2. Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. Sprinkle with additional dill. Serve with pita wedges. Yield: 2 cups.
Originally published as Garlic Cucumber Dip in Taste of Home June/July 2004, p57

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Reviews forGarlic Cucumber Dip

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Brenda2772 User ID: 2165447 93367
Reviewed Sep. 12, 2013

"Wonderful taste! I used 1 1/2 tsp. dillweed. Also, I believe it was thicker than others I've tried because I used Greek style yogurt and all natural sour cream. I let the shredded cucumber sit (the length of a movie), poured out the liquid and then pressed out the rest of the liquid."

MY REVIEW
oldebill1 User ID: 3274173 53941
Reviewed Jun. 8, 2008

"Use Garlic Shake"

MY REVIEW
oldebill1 User ID: 3274173 139768
Reviewed Jun. 8, 2008

"Omit dill"

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