Cool Cucumber and Mint Yogurt Dip
This dip relies on removing excess water from the cucumber to ensure the yogurt stays thick and creamy. Once the cucumber is salted and pressed dry, it is folded into cold, full-fat Greek yogurt with fresh mint, lemon, and a touch of garlic to create a sharp, refreshing side for grilled meats or flatbreads.
Dry cucumbers prevent thin dip
The salt draws moisture out of the vegetable; skip the squeezing step and you will end up with a watery soup instead of a dip.
- box grater
- clean kitchen towel or cheesecloth
- mixing bowl
What goes in.
- 1 largeEnglish cucumber
- 1.5 cupsfull-fat Greek yogurt
- 1/4 cupfresh mint leaves, finely chopped
- 1 clovegarlic, grated into a paste
- 1 tbspextra virgin olive oil
- 1/2 tspkosher salt
- 1 tspfresh lemon juice
Eliminating moisture
After grating the cucumber, toss it with a pinch of salt and let it sit for ten minutes. Wrap it tightly in a towel and wring it out until no more liquid runs out.
The method.
Prepare the cucumber
Coarsely grate the cucumber. Toss it with the salt in a colander and let it drain for 10 minutes.
Dry the vegetable
Transfer the grated cucumber to the center of a clean towel. Twist the ends and squeeze forcefully over the sink until the cucumber feels dry to the touch.
Combine
In a bowl, stir the yogurt, garlic paste, lemon juice, and olive oil. Fold in the dried cucumber and the chopped mint.
Chill
Cover and refrigerate for at least 15 minutes before serving to allow the mint to infuse the yogurt.
Other turns to take.
Spicy Version
Add a teaspoon of red chili flakes or a pinch of cayenne pepper when mixing the garlic and yogurt.
Nutty Texture
Stir in two tablespoons of toasted, crushed walnuts just before serving for added crunch.
When it doesn't go to plan.
Use a microplane for the garlic so it integrates into the yogurt without leaving large, pungent chunks.
Stick to full-fat yogurt; the lower fat versions contain too much whey and will not hold the cucumber as well.
If you find the mint leaves turning black, chop them with a very sharp knife rather than a dull one to avoid bruising the herbs.
The ones that keep coming up.
Can I make this ahead of time?
Yes, but only by a few hours. Any longer and the cucumber may release more water, thinning the dip.
Does the peel need to be removed?
For an English cucumber, the peel is thin and tender; leave it on for color and texture.
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