It has been a busy week as I’m trying to spend every moment possible outside in these few sunny, warm days we have left, but I finally had time today to make homemade cucumber yogurt dip. I had been eyeing the recipe for a while, and happened to have plain Greek yogurt on hand that I had recently made to use up.
This cucumber yogurt dip recipe is from the Nourishing Traditions cookbook and is really quite simple. I started by peeling the large cucumber and removing all of the seeds. I then “finely” chopped it (only for as long as my patience allowed) so I ended up using chunks probably a bit larger than normal. Still, I sprinkled 1 tsp sea salt on the chopped cucumber, stirred it well and let it sit for about an hour at room temperature.
Meanwhile, in another bowl I combined 1 cup of the yogurt, 2 cloves of crushed garlic, 1 tbsp lemon juice, and 1/4 tsp pepper. The recipe also calls for a pinch of cayenne pepper but I didn’t have any on hand to use. Last, but not least, I added approximately 1 tbsp of freshly chopped mint and parsley as well as the cucumber to the mixture.
When I tried the dip right after making it, the taste seemed very strong and salty. However, after a few hours in the refrigerator, the flavors of the ingredients had blended well together, making a very delicious, fresh tasting dip. I used wheat pita bread for dipping and really enjoyed it, with still about 1.5 cups to save for later.
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