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Cucumber-Tomato Yogurt Dip

Cucumber-Tomato Yogurt Dip
Maggie Shi
Prep Time:
25 mins
3 cups

Chef notes

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.


  • 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)



Cucumber-Tomato Yogurt Dip ingredients
Maggie Shi

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

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