Plain Greek yogurt is a beautifully versatile ingredient. You can bake with it, make fro-yo with it, smoothie it…there are so many recipe possibilities.
Lately I’ve been loving the idea of using plain yogurt in savory recipes like this Cucumber Lemon Greek Yogurt Dip. (Most often we gravitate toward sweet, but savory can be just as rewarding.) The dip comes together in about 5 minutes, and is delicious served with fresh cut veggies and crackers.
Cucumber Lemon Greek Yogurt Dip Recipe
1 cup plain Greek yogurt (I prefer full fat or 2%)
1 Persian mini cucumber, chopped (about 1/2 cup)
2 tablespoons chopped fresh Italian flat-leaf parsley
1 teaspoon finely shredded lemon peel
2 teaspoons olive oil
1/8 teaspoon fine sea salt or kosher salt
Garnishes: ground sumac, additional olive oil and chopped cucumber
In a small mixing bowl, combine Greek yogurt, cucumber, parsley, lemon peel, olive oil and salt; stir well.
The yogurt dip can be served immediately or covered and refrigerated for several hours. Before serving, taste and add more salt, if needed.
If desired, garnish with ground sumac, additional olive oil and chopped cucumber.
Makes about 1 1/2 cups dip
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Cilantro Hummus from Eating Clean Recipes