Prep time: 
Total time: 
Serves: 8 servings (2 tablespoons each)
Simply A (RD) Fact: Did you know that 1 cup of plain Greek yogurt has 12gm MORE protein than 1 cup of traditional plain yogurt (26gm vs. 14gm)?
  • ½ large seedless cucumber, washed, peeled, cut in half and seeded
  • 3 cloves garlic, grated on a microplane
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 16oz plain Greek yogurt, either 0% or 2% fat
  • 1-2 tablespoons fresh dill, finely chopped
  1. Grate peeled and seeded cucumber on a box grater set in the middle of a clean tea towel. Gather up edges of towel and squeeze out excess moisture from cucumber (over the sink, please!). When the cucumber is dry, place cucumber in a large bowl.
  2. Add in garlic, salt, pepper, olive oil, white vinegar, Greek yogurt, and dill. Stir to combine. Taste for seasoning and adjust as needed.
  3. Serve with as a dip for grilled and roasted meats (I love it with lamb) or with carrots sticks and pita chips (or with a spoon out of the bowl!).
Nutrition Information
Serving size: 2 tablespoons Calories: 87 calories Fat: 5gm Saturated fat: 1.3gm Carbohydrates: 4gm Sodium: 314mg Fiber: < 1gm Protein: 4gm Cholesterol: 4.4mg
Recipe by Simply A (RD) Foodie at