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  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 10 servings 1x


  • 250g (½ lb) cucumber, peeled and finely chopped
  • 2 garlic cloves, peeled
  • 20ml (4 tbsp) extra virgin olive oil
  • 40g (1½ oz) dill, finely chopped
  • 1kg (2 lbs) Greek yogurt
  • Salt, to taste
  • Pepper, to taste


  1. Place the cucumber in a sieve, salt it abundantly and let it stand for 5 minutes.
  2. After the allotted time squeeze all the excess water out of the cucumber.
  3. Add the garlic and olive oil to the food processor and blend until it forms a smooth paste.
  4. Place the cucumber, garlic paste, dill and yogurt in a big bowl along with some salt and pepper. Mix the ingredients with your hands until all the elements have dispersed evenly.
  5. Place the dip in a bowl, drizzle it with olive oil and enjoy.

  • Category: Starter
  • Method: No Cook
  • Cuisine: Greek


  • Calories: 186
  • Sugar: Sugars
  • Sodium: 31 mg
  • Fat: 9.9 g
  • Carbohydrates: 19.2 g
  • Fiber: Dietary Fiber
  • Protein: 5.5 g
  • Cholesterol: 13 mg