Cucumber-Tomato Yogurt Dip
Cucumber-Tomato Yogurt Dip
Maggie Shi
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Rating:
2.0 (1 rated)
Prep time:
Servings:
3 cups

About the recipe: This is a fun take on tzatziki, a traditional Greek dip and condiment. The chopped tomato adds another cooling summery note and a pretty pop of color. The almond garnish gives this creamy dip a nice crunch, but feel free to skip it if there’s a nut allergy concern.

Ingredients

    • 1 English cucumber, seeded and finely chopped or grated
    • 1 tomato, juiced and seeded, finely chopped
    • 2 cloves garlic, minced
    • 3 tablespoons minced dill, plus more for garnish
    • 3 tablespoons minced mint
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons olive oil
    • 2 cups plain whole milk Greek yogurt
    • 1 teaspoon kosher salt
    • Paprika, for garnish
    • Chopped almonds, for garnish (optional)

Preparation

 

Cucumber-Tomato Yogurt Dip ingredients Maggie Shi

1. In a medium bowl, mix the cucumber, tomato, garlic, dill, mint, lemon juice and oil with the yogurt. Season with salt. Cover and chill for at least one hour or overnight.

Cucumber-Tomato Yogurt Dip Prep Maggie Shi

2. Garnish with minced dill, paprika and chopped almonds before serving if desired.