Greek Yogurt & Cucumber Dip With Veggie Sticks – Cool, Creamy, and Crunchy
This is the kind of snack you can whip up in minutes and feel great about eating. It’s cool, creamy, and perfect for anyone craving something fresh without a lot of fuss. The mix of tangy Greek yogurt, crisp cucumber, and a touch of lemon gives it a clean, bright flavor.
Pair it with crunchy veggie sticks, and you’ve got an easy appetizer, a healthy snack, or a quick side for lunch. Keep it simple, or dress it up for guests—either way, it never disappoints.
Ingredients
Method
- Prep the cucumber. Grate it on the large holes of a box grater, then squeeze out excess liquid with your hands or a clean kitchen towel. Removing water keeps the dip thick and creamy.
- Make the base. In a medium bowl, add Greek yogurt, lemon juice, olive oil, and a pinch of salt and pepper. Stir until smooth.
- Add flavor. Mix in the grated cucumber, minced garlic, and herbs (dill or mint). Taste and adjust salt, pepper, and lemon juice as needed.
- Chill briefly. If you have time, cover and chill for 20–30 minutes. This helps the flavors meld and the dip thicken slightly.
- Prep the veggie sticks. Slice carrots, bell peppers, and celery into even sticks. Cut cucumber into spears. Keep everything cold and crisp.
- Serve. Swirl the dip into a bowl, drizzle with a little olive oil, and add a pinch of black pepper or chopped herbs on top. Arrange veggies around it and enjoy.
Transform Your Body in just 6-Weeks. Get Fit, Save Time, and Eat Smart.
Ready to get real results without long workouts or complicated diets? Our 6-week plan is made for busy people who want quick wins and lasting changes.
Get Your Program TodayWhat Makes This Special
This dip is essentially a lighter nod to tzatziki, with a texture that’s extra creamy and a flavor that’s fresh and balanced. It uses everyday ingredients you probably already have in your fridge.
The prep is quick, and there’s no cooking involved. Plus, it’s easy to adjust—make it garlicky, lemony, herby, or mellow, depending on your mood. With a platter of colorful veggie sticks, it looks inviting and tastes even better.
Ingredients
- 1 cup plain Greek yogurt (whole milk for extra creamy, or 2% for lighter)
- 1/2 large cucumber, grated or very finely chopped
- 1 small garlic clove, finely grated or minced (adjust to taste)
- 1–2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1–2 tablespoons fresh dill or mint, chopped (optional but recommended)
- 1/4 teaspoon fine sea salt, plus more to taste
- Black pepper, to taste
- Veggie sticks for serving: carrots, cucumbers, bell peppers, celery, radishes, snap peas, or cherry tomatoes
Step-by-Step Instructions
- Prep the cucumber. Grate it on the large holes of a box grater, then squeeze out excess liquid with your hands or a clean kitchen towel.
Removing water keeps the dip thick and creamy.
- Make the base. In a medium bowl, add Greek yogurt, lemon juice, olive oil, and a pinch of salt and pepper. Stir until smooth.
- Add flavor. Mix in the grated cucumber, minced garlic, and herbs (dill or mint). Taste and adjust salt, pepper, and lemon juice as needed.
- Chill briefly. If you have time, cover and chill for 20–30 minutes.
This helps the flavors meld and the dip thicken slightly.
- Prep the veggie sticks. Slice carrots, bell peppers, and celery into even sticks. Cut cucumber into spears. Keep everything cold and crisp.
- Serve. Swirl the dip into a bowl, drizzle with a little olive oil, and add a pinch of black pepper or chopped herbs on top.
Arrange veggies around it and enjoy.
Keeping It Fresh
Store the dip in an airtight container in the fridge for up to 3 days. If it loosens as it sits, give it a quick stir before serving. For the crispest crunch, keep veggie sticks stored separately in a sealed container with a paper towel to absorb moisture.
If making ahead for a party, assemble the dip the night before and prep the veggies the morning of.
Why This Is Good for You
- High protein: Greek yogurt delivers satisfying protein that keeps you fuller longer.
- Lower in calories: It’s a creamy dip without heavy mayo or sour cream.
- Probiotics: Many Greek yogurts contain live cultures that support gut health.
- Veggie boost: Colorful sticks add fiber, vitamins, minerals, and hydration.
- Healthy fats: A little olive oil adds richness and heart-healthy fats.
Common Mistakes to Avoid
- Skipping the cucumber squeeze: Excess water makes the dip runny. Always drain it well.
- Overdoing the garlic: Raw garlic is potent. Start small and add gradually.
- Using flavored yogurt: Stick with plain Greek yogurt to avoid sweetness or odd flavors.
- Under-seasoning: Salt and acid bring the flavors to life.
Taste and adjust at the end.
- Serving warm: This dip tastes best cold. Chill it for a short time if possible.
Recipe Variations
- Lemon-Herb: Add extra lemon zest and a mix of dill, parsley, and chives for bright, green flavor.
- Minty Cool: Use fresh mint instead of dill and add a tiny pinch of sugar to balance the tang.
- Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce.
- Garlic-Lovers: Roast a garlic clove and mash it into the dip for a sweeter, mellow garlic note.
- Extra Thick: Use 10% (whole milk) Greek yogurt or strain your yogurt for 30 minutes to remove whey.
- Dairy-Free: Use a thick, unsweetened plant-based yogurt (coconut or almond) and add an extra squeeze of lemon for brightness.
- Meal Prep Friendly: Portion dip into small containers and pack with pre-cut veggies for grab-and-go snacks.
FAQ
Can I use regular yogurt instead of Greek yogurt?
Yes, but the dip will be thinner. For better texture, strain regular yogurt through a fine mesh sieve or cheesecloth for 30–60 minutes to remove excess liquid.
What cucumbers work best?
English cucumbers or Persian cucumbers are ideal because they have fewer seeds and thinner skins.
If using standard cucumbers, peel and deseed them before grating.
How do I make it less tangy?
Use a milder yogurt (2% can taste less tart), reduce the lemon juice, and add a small drizzle of olive oil for balance. A pinch of salt also rounds out sharp flavors.
Can I make this ahead?
Absolutely. Make the dip up to a day in advance and store it chilled.
Give it a stir before serving. Prep veggie sticks the same day you plan to serve for maximum crunch.
What else can I serve it with besides veggies?
Try pita wedges, whole-grain crackers, grilled chicken skewers, roasted potatoes, or as a spread for wraps and sandwiches. It’s also great with baked salmon.
How do I avoid a strong raw garlic taste?
Use a small clove, mince it very finely, and let the dip rest for 20 minutes to mellow.
Or swap in roasted garlic for a sweeter, softer flavor.
Is it kid-friendly?
Yes. Keep the garlic light and serve with colorful veggie sticks. Many kids enjoy the creamy texture and mild flavor, especially with carrots and cucumbers.
In Conclusion
Greek Yogurt & Cucumber Dip with Veggie Sticks is simple, fresh, and endlessly adaptable.
It’s quick enough for a weekday snack and polished enough for company. With a few pantry staples and a handful of crisp veggies, you get a creamy, satisfying dip that feels light and tastes bright. Keep this one in your back pocket—you’ll make it again and again.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
