Cucumber yogurt dip

A bowl of cucumber yogurt dip topped with herbs
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/6 of prepared recipe
Time to make
15 minutes preparation
Special criteria


  • 2 cups plain low-fat yogurt 
  • 2 cucumbers 
  • 1/2 cup light sour cream 
  • 1 tablespoon lemon juice 
  • 1 tablespoon fresh dill or 1 teaspoon dry dill 
  • 1 garlic clove, chopped
  • 1 cup cherry tomatoes 
  • 1 cup broccoli florets 
  • 1 cup carrot sticks or baby carrots


  1. Peel, seed, and grate one cucumber. Slice the other cucumber and set aside.
  2. Mix the yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
  3. Arrange the sliced cucumber, tomatoes, broccoli, and carrots on a colorful platter. Serve with the cucumber dip

Tips and variations

  • This dip goes great with any vegetables or even crackers. You can mix and match anything for this!
  • Make your own gyros. Serve this dip in whole wheat pita pockets with thinly sliced grilled chicken or beef, sliced onions and tomatoes, and shredded lettuce.
  • Turn this dip into a tasty cucumber dressing for salads. Thin the dip with some low-fat milk, a splash of vinegar, and a splash of olive oil. Mix the dressing and adjust liquids and seasonings for the desired thickness and taste.

Nutritional info

Total fat
3.3 g
Saturated fat
1.9 g
10.5 mg
93.5 mg
Total carbohydrates
15.1 g
Dietary fiber
1.9 g
6.5 g
Total sugar
9.6 g