Snacks · ALWAYS FREE
Cucumber yogurt dip
Cool cucumber, fresh herbs, and thick tangy yogurt.
No cookQuick
Ingredients
Let’s make it
- Coarsely grate cucumber. Squeeze it firmly in a clean towel to remove excess liquid.
- Stir yogurt, garlic, olive oil, lemon juice, dill, salt, and pepper together.
- Fold in the drained cucumber.
- Cover and refrigerate until serving. Stir again if liquid settles. Add a little of the measured olive oil and dill on top for presentation.
Why it’s in this collection
- Keto: 4.7 g estimated total carbohydrate per one of 6 equal portions. All listed ingredients are included; fiber has not been subtracted. No grain, starchy side, or added sugar is included. Use the specified unsweetened ingredients.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs cucumber 300g 10.89g whole-milk Greek yogurt 360g 14.33g garlic 3g 0.99g olive oil 14g 0.00g lemon juice 15g 1.03g dill 8g 0.56g salt 1.5g 0.00g black pepper 0.5g 0.32g 28.13g total ÷ 6 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
