Recipe: Cucumber Yogurt Dip

This is a perfect salad for a hot day, or a cooling side dish for a spicy meal.


  • 3 cucumbers
  • 1 tsp. sea salt
  • 2 cloves garlic
  • ¾ cup plain whole yogurt
  • 3 Tbsp. apple cider vinegar


  1. Peel cucumbers and slice very thin using a food processor or a mandoline slicer.
  2. Place in a medium-size bowl and mix in salt. Cover and refrigerate for several hours.
  3. Transfer chilled cucumber slices to a colander and drain them for approximately 30 minutes. Squeeze the cucumbers or pat them with a towel to remove excess moisture. Either let them drain in the refrigerator, or refrigerate for at least 15 minutes after draining to re-chill.
  4. Peel and crush garlic and mix with yogurt and vinegar. Add cucumbers to yogurt mixture and stir gently to combine.

At A Glance

PREP: 3 hours
COOK: 45 minutes
TOTAL: 3 hours, 45 minutes
YIELD: Makes about 1 1/2 cups.
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