Greek yogurt cucumber dill dip is full of flavor and goes well with vegetables, salads, sandwiches, wraps, and meat.
This Greek yogurt cucumber dill dip is one of my new go to vegetable dips. A lot of similar dips use mayonnaise or sour cream as a base which can be very fattening and high in calories. I use Greek yogurt here and the flavors are just as good, if not better. Once Greek yogurt is flavored it still has the same creamy texture.
Aside from vegetables, this dip also goes well with pita chips, on salads, and as a spread for sandwiches and wraps. It’s also a great sauce or side with meat dishes. The possibilities are endless. It’s light, fresh, and goes well with many different types of foods.
Why you’ll love this recipe
- Versatile dip that can be used in a variety of ways
- Made with Greek yogurt for less fat and calories
- Great for snack or part of meal prep
What you’ll need to make this recipe.
- Plain greek yogurt
- Dill weed
- Garlic powder
- Onion powder
- Black pepper
How to make this recipe
The fresh dill really takes this dip to the next level. Dried dill can be used if that is what is available, but I think the fresh dill gives a flavor pop here.
1 – Place finely diced cucumber in medium bowl. Add salt and mix well.
2 – Transfer cucumber and salt mixture to a colander. Allow water to drain from cucumber, about 20 minutes. The salt will help draw out the excess water.
3 – While the cucumbers are draining, add the Greek yogurt, dill weed, lemon juice, garlic powder, onion powder, and black pepper to medium sized bowl.
4 – Once the cucumbers are done draining, add them to the rest of the ingredients and mix together well.
What goes with dill Dip?
A combination of cut vegetables like carrots, celery, cucumbers, and cherry tomatoes, broccoli, sugar pea pods, and cauliflower are good will dill dip.
Crackers, chips, pretzels or crusty breads work well, too.
You can also add to salmon, steak, spread on burgers, or anywhere you would use dressings.
How do I store my dill dip?
Cucumber dill dip can be stored in an airtight container in the refrigerator for 3-5 days.
Calories per serving (1/4 cup): 73
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Greek Yogurt Cucumber Dill Dip
- 8 oz plain Greek yogurt
- 1 medium cucumber, finely diced
- 1/2 tsp salt
- 1 tbsp fresh dill weed, finely diced
- 1 tbsp fresh lemon juice
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- Place finely diced cucumber in medium bowl. Add salt and mix well. Transfer cucumber and salt mixture to a colander. Allow water to drain from cucumber, about 20 minutes.
- Meanwhile, add Greek yogurt, dill weed, lemon juice, garlic powder, onion powder, and black pepper to medium sized bowl.
- Once cucumbers are done draining, add to bowl with Greek yogurt. Mix all ingredients together well.
- Place in refrigerator for about an hour. Enjoy!
- Dip can be stored in an air tight container if the refrigerator for up to 5 days.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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