FoodLink - Purdue Extension

Cucumber Yogurt Dip

20 min
Total Time
1 hr 20 min
Servings: 6


2 cups plain, low-fat yogurt
2 large cucumbers
1/2 cup nonfat sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill
1 garlic clove (chopped)
1 cup cherry tomatoes
1 cup broccoli florets
1 cup baby carrots


  1. Peel, seed, and grate one cucumber. Slice the other cucumber and set aside.
  2. In a medium serving bowl, mix the yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic.
  3. Chill this mixture for 1 hour.
  4. Arrange tomatoes, cucumbers, broccoli, and carrots on a platter, and serve with the chilled dip.