Cucumber and Yogurt Dip – a delicious recipe with Greek yogurt, sour cream, heavy cream, mayonnaise, cucumber, fresh lemon. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Mix together the yogurt, sour cream, heavy cream and mayonnaise in a bowl.
2
Peel the cucumber, cut in half lengthwise and remove the seeds with a spoon.
3
Slice each half lengthwise into 4 or 5 pieces, then thinly slice crosswise so that you end up with small pieces.
4
Layer about 3 sheets of paper towels on top of one another and pile the cucumber pieces in the middle.
5
Fold the towels over the cucumber to enclose them and press down to squeeze out as much excess water as possible.
6
Mix the cucumber into the yogurt mixture.
7
Add the lemon or lime juice, minced garlic, and dill.
8
Season with salt and pepper.
9
Chill for 2-3 hours prior to serving to allow flavors to mix.
197
kcal
Calories
9
g
Fat
23
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup Greek yogurt, 2 tablespoons sour cream, 1 tablespoon heavy cream, 1 tablespoon mayonnaise, and more.
Yes, Cucumber and Yogurt Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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