Whenever I need an easy dip for grilled meat or a quick appetizer platter, I make this simple yogurt mix with cucumbers and garlic. It doesn't take long, especially if you have everything ready on the table. I often keep it chilled until everyone gathers around the table.
Quick Info
Total time: 10-15 minutes
Preparation time: 10-15 minutes
Cooking time: none needed
Servings: about 6-8 (from 1 kg of yogurt)
Difficulty: very easy
Recipe type: cold appetizer, dip, side for grilled or baked meat
Ingredients
1 kg yogurt (should be thick, not too watery)
1 large cucumber
4 cloves of garlic
4-5 tablespoons vinegar
salt, to taste
olive oil (amount to preference, for creaminess)
olives (for serving)
Optional:
1 grated carrot
some dill sprigs
Preparation method
1. Put the yogurt in a large bowl. If it’s too runny, you can drain it a bit first.
2. Peel the cucumber, then grate it. Squeeze it well in your hands or in a cheesecloth to remove excess liquid. Add the grated cucumber to the yogurt.
3. Peel the garlic and grate it or press it. Add it to the bowl.
4. Sprinkle salt to taste.
5. Add the vinegar. Don’t add it all at once, taste and adjust if needed.
6. Pour in a little olive oil (preferably about 2-3 tablespoons for a creamy texture).
7. Mix everything well with a spoon.
8. If you want, you can add grated carrot or chopped dill for a bit of color and different flavor.
9. Let the bowl chill for at least 20-30 minutes before serving. The dip sets and the flavors meld together.
10. Serve cold, on a platter or in a small bowl, along with a few olives and thin slices of cucumber.
Why I make this recipe often
It’s easy, refreshing, and pairs well with almost any simply cooked meat. It comes together quickly with readily available ingredients. It also works for appetizer platters when you have guests and want something substantial but not heavy. It doesn’t require special techniques.
Tips and variations
Tips
- If the yogurt is too watery, you can let it drain in a sieve lined with cheesecloth for at least 30 minutes.
- Squeeze the cucumber well; otherwise, the dip will be too runny.
- The garlic can be adjusted. 4 cloves give a strong but not overpowering taste.
- Mix well and let it chill; otherwise, the flavors won’t have time to combine.
Substitutions
- If you don't have vinegar, you can use a little lemon juice, but the taste will be slightly different.
- For a lighter version, you can use low-fat yogurt, but it will be thinner.
- Instead of olive oil, you can use any vegetable oil, but the flavor will be neutral.
Variations
- Grated carrot adds a sweet note and a bit of color, but it’s not mandatory.
- Finely chopped dill changes the taste and gives a stronger aroma, especially if used alongside fish or eggs.
- You can add a bit of freshly ground pepper for a more intense flavor.
Serving ideas
- As a cold dip for skewers or grilled meat.
- On a platter alongside other salads or appetizers, with olives and cucumber slices for decoration.
- It can be spread on toasted bread or pita as a quick snack.
- It also pairs well as a side with baked potatoes or roasted vegetables.
Frequently asked questions
What type of yogurt works best?
Ideally, a thick, creamy yogurt, not too watery. If it’s too runny, the dip will be too thin.
How long can I keep the dip in the fridge?
I recommend consuming it on the day it’s made, or at most the next day. The cucumber tends to release water, and the texture changes.
Do I have to add carrot or dill?
No, they are optional. The basic recipe is just yogurt, cucumber, and garlic.
Can I add onion?
It’s not included in the original recipe, but if you want to experiment, you can try a little finely chopped green onion.
How garlicky does it turn out?
With 4 cloves of garlic per 1 kg of yogurt, the taste is present but not overwhelming. If you don’t want it that intense, start with 2 cloves and see how you like it.
Nutritional values
Estimates for one serving from 8:
Calories: approximately 80-100 kcal
Protein: 4-5 g
Fat: 4-6 g (depending on how much oil you use and the type of yogurt)
Carbohydrates: 5-7 g
Quantities vary depending on the type of yogurt, how large the cucumber is, and how much oil you use. The dip generally remains low in calories and suitable for a balanced diet.
Storage and reheating
The dip should be kept in the fridge, covered, and it’s best to consume it within 24 hours. The cucumber will release water, and the dip becomes thinner over time. It should not be reheated. If you want to revitalize it after sitting, mix it again and possibly drain any liquid that has accumulated on the surface.
Quick Info
Total time: 10-15 minutes
Preparation time: 10-15 minutes
Cooking time: none needed
Servings: about 6-8 (from 1 kg of yogurt)
Difficulty: very easy
Recipe type: cold appetizer, dip, side for grilled or baked meat
Ingredients
1 kg yogurt (should be thick, not too watery)
1 large cucumber
4 cloves of garlic
4-5 tablespoons vinegar
salt, to taste
olive oil (amount to preference, for creaminess)
olives (for serving)
Optional:
1 grated carrot
some dill sprigs
Preparation method
1. Put the yogurt in a large bowl. If it’s too runny, you can drain it a bit first.
2. Peel the cucumber, then grate it. Squeeze it well in your hands or in a cheesecloth to remove excess liquid. Add the grated cucumber to the yogurt.
3. Peel the garlic and grate it or press it. Add it to the bowl.
4. Sprinkle salt to taste.
5. Add the vinegar. Don’t add it all at once, taste and adjust if needed.
6. Pour in a little olive oil (preferably about 2-3 tablespoons for a creamy texture).
7. Mix everything well with a spoon.
8. If you want, you can add grated carrot or chopped dill for a bit of color and different flavor.
9. Let the bowl chill for at least 20-30 minutes before serving. The dip sets and the flavors meld together.
10. Serve cold, on a platter or in a small bowl, along with a few olives and thin slices of cucumber.
Why I make this recipe often
It’s easy, refreshing, and pairs well with almost any simply cooked meat. It comes together quickly with readily available ingredients. It also works for appetizer platters when you have guests and want something substantial but not heavy. It doesn’t require special techniques.
Tips and variations
Tips
- If the yogurt is too watery, you can let it drain in a sieve lined with cheesecloth for at least 30 minutes.
- Squeeze the cucumber well; otherwise, the dip will be too runny.
- The garlic can be adjusted. 4 cloves give a strong but not overpowering taste.
- Mix well and let it chill; otherwise, the flavors won’t have time to combine.
Substitutions
- If you don't have vinegar, you can use a little lemon juice, but the taste will be slightly different.
- For a lighter version, you can use low-fat yogurt, but it will be thinner.
- Instead of olive oil, you can use any vegetable oil, but the flavor will be neutral.
Variations
- Grated carrot adds a sweet note and a bit of color, but it’s not mandatory.
- Finely chopped dill changes the taste and gives a stronger aroma, especially if used alongside fish or eggs.
- You can add a bit of freshly ground pepper for a more intense flavor.
Serving ideas
- As a cold dip for skewers or grilled meat.
- On a platter alongside other salads or appetizers, with olives and cucumber slices for decoration.
- It can be spread on toasted bread or pita as a quick snack.
- It also pairs well as a side with baked potatoes or roasted vegetables.
Frequently asked questions
What type of yogurt works best?
Ideally, a thick, creamy yogurt, not too watery. If it’s too runny, the dip will be too thin.
How long can I keep the dip in the fridge?
I recommend consuming it on the day it’s made, or at most the next day. The cucumber tends to release water, and the texture changes.
Do I have to add carrot or dill?
No, they are optional. The basic recipe is just yogurt, cucumber, and garlic.
Can I add onion?
It’s not included in the original recipe, but if you want to experiment, you can try a little finely chopped green onion.
How garlicky does it turn out?
With 4 cloves of garlic per 1 kg of yogurt, the taste is present but not overwhelming. If you don’t want it that intense, start with 2 cloves and see how you like it.
Nutritional values
Estimates for one serving from 8:
Calories: approximately 80-100 kcal
Protein: 4-5 g
Fat: 4-6 g (depending on how much oil you use and the type of yogurt)
Carbohydrates: 5-7 g
Quantities vary depending on the type of yogurt, how large the cucumber is, and how much oil you use. The dip generally remains low in calories and suitable for a balanced diet.
Storage and reheating
The dip should be kept in the fridge, covered, and it’s best to consume it within 24 hours. The cucumber will release water, and the dip becomes thinner over time. It should not be reheated. If you want to revitalize it after sitting, mix it again and possibly drain any liquid that has accumulated on the surface.