This recipe is adapted from my copy of The Good Housekeeping Cookbook.

This is a really healthy dip to use with raw vegetables, or spread on sandwiches. I use fat-free Greek Yogurt, so the recipe is virtually fat-free (except the 1 Tbsp of olive-oil).

For those on the 21 Day Fix, I count this as a red container as it is almost pure Greek Yogurt.


– 2 cups low or no-fat Greek yogurt

– 1/2 an English cucumber, seeded, not peeled, finely chopped.

– 1 tsp salt

– 2 garlic cloves, crushed

– 1 Tbsp chopped fresh dill

– 1 Tbsp olive oil

– 2 tsp red wine vinegar

– 1/4 tsp black pepper


– Strain yogurt in a sieve lined with cheesecloth, or coffee filter, set over bowl. Cover and refrigerate overnight.

– Toss chopped cucumber with 1/2 tsp salt, place in colander set over bowl and let drain at least one hour at room temperature, or up to 8 hours in the fridge. In batches wrap chopped cucumber in paper towel and squeeze to remove extra liquid.

-Transfer drained yogurt to bowl and discard liquid, add drained and dried cucumber.

-With flat side of chef’s knife, mash garlic to a paste with remaining 1/2 tsp of salt. Add garlic, chopped dill, oil, vinegar and pepper to yogurt, stir to combine. Cover and refrigerate at least 2 hours. Can be stored in a container in the fridge for up to one week. Stir before serving.

– Serve as a vegetable dip, as a spread on sandwiches, or with roasted chicken or fish.


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