Yogurt, Garlic, Cucumber & Fennel Dip – a delicious recipe with cucumber, salt, fennel, drained yogurt, fennel, garlic. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Peel the cucumbers. If using English cucumbers, halve lengthwise and scrape out the seeds. Mediterranean cucumbers do not need to be seeded. Grate the cucumbers coarsely. Transfer to a sieve and sprinkle with 1 1/2 teaspoons salt. Toss well, then let drain 45 minutes. Put the cucumbers in a clean dish towel and squeeze well to remove excess water.
2
Grate the fennel coarsely.
3
In a bowl, combine the yogurt, herbs, garlic, chile, 1 tablespoon olive oil and 1 tablespoon lemon juice. Whisk well. Stir in the fennel and the cucumbers. Taste and adjust seasoning with salt and additional lemon juice, if desired. Refrigerate for at least 30 minutes or up to 3 hours before serving.
4
Transfer to a serving bowl or platter, drizzle with remaining 1 tablespoon olive oil and garnish with reserved herbs.
237
kcal
Calories
11
g
Fat
30
g
Carbs
8
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 lb cucumber, salt, 1 small fennel bulb, 2 cups drained yogurt, and more.
Yes, Yogurt, Garlic, Cucumber & Fennel 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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