Go Back

Greek Yogurt & Cucumber Dip With Veggie Sticks - Cool, Creamy, and Crunchy

Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

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

Method
 

  1. 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.
  2. Make the base. In a medium bowl, add Greek yogurt, lemon juice, olive oil, and a pinch of salt and pepper. Stir until smooth.
  3. Add flavor. Mix in the grated cucumber, minced garlic, and herbs (dill or mint). Taste and adjust salt, pepper, and lemon juice as needed.
  4. Chill briefly. If you have time, cover and chill for 20–30 minutes. This helps the flavors meld and the dip thicken slightly.
  5. Prep the veggie sticks. Slice carrots, bell peppers, and celery into even sticks. Cut cucumber into spears. Keep everything cold and crisp.
  6. 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.