Recipe Information

• Servings: 4
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Difficulty: Easy

Ingredients

• 200 g Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 drizzle olive oil
• 1 pinch smoked paprika
• 1 pinch sumac
• 1 pinch coarse salt
• Freshly ground black pepper to taste
• ¼ of a cucumber, diced

Instructions

1. Dice the cucumber into very small cubes.
2. Finely chop the dill and mint.
3. In a bowl, mix the yogurt with the minced garlic, sumac, smoked paprika, salt, and black pepper until well combined.
4. Transfer the yogurt mixture to a serving dish, topping it with the diced cucumber, fresh herbs, and a drizzle of olive oil.
5. Season with additional salt and pepper if desired.
6. Serve with homemade crackers for dipping.

Notes

This dip can be made ahead of time and stored in the refrigerator until you’re ready to serve. Just give it a good stir before serving!

Recipe Tips

For a spicier kick, feel free to add a pinch of cayenne pepper or your favorite chili flakes. You can also substitute the yogurt with a dairy-free alternative if needed.

Nutritional Information

Approx. 120 calories, with 7g protein, 6g carbohydrates, and 8g fat per serving.

Frequently Asked Questions

1. Can I make this dip ahead of time?

Yes! This dip keeps well in the refrigerator for up to two days.

2. What can I serve with this dip?

This dip pairs wonderfully with crackers, fresh veggies, pita bread, or even chips!

3. Can I use dried herbs instead of fresh?

Yes, you can, but the flavor will be slightly different. Use about a third of the amount since dried herbs are more concentrated.

4. Is this dip suitable for vegans?

To make it vegan, substitute Greek yogurt with a plant-based yogurt alternative.

5. What other spices can I add?

You might consider trying cumin or coriander for added flavor complexity!