Was looking for an easy dip recipe for a German friend


  • 2 cups thick Greek-style yogurt

  • 3 medium to large Lebanese cucumbers

  • 2 cloves garlic, crushed

  • 2 teaspoons finely chopped fresh mint

  • .5 teaspoon sea salt

  • 1 tablespoon extra virgin olive oil

  • extra salt


  • 1.

    Line a sieve or colander with absorbent paper or muslin. Add yogurt to sieve, place over a bowl. Cover and refrigerate for 4 hours or overnight.

  • 2.

    Cut cucumbers in half lengthways; remove seeds with a spoon. Coarsely grate flesh and skin. Place grated cucumber in sieve, spinkle with salt, cover & stand for 60 minutes. Squeeze excess liquid from cucumber.

  • 3.

    Combine yogurt, cucumber, garlic, mint, salt and oil in a bowl.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 191kj
  • Fat Total 11g
  • Saturated Fat 5g
  • Protein 12g
  • Carbohydrate 13g
  • Sugar 8g
  • Sodium 871mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 3 ratings