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Yoghurt cucumber dressing recipe

Yoghurt cucumber dressing recipe

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  • Recipes
  • Dish type
  • Salad
  • Salad dressing

Use this deliciously refreshing dressing on a green salad.

59 people made this

IngredientsServes: 8

  • 225g (8 oz) natural yoghurt
  • 1/2 cucumber, peeled and finely chopped
  • 1 teaspoon fresh lemon juice
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

MethodPrep:15min ›Ready in:15min

  1. In a blender, combine the yoghurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.

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Reviews & ratingsAverage global rating:(60)

Reviews in English (49)

by Layni

I haven't made this particular recipe, but I make one remarkably similar so thought I might suggest draining the cukes on a paper towel, using 1/2c sour cream & 1/2c yogurt & the ingredient I believe you're missing is sugar (to taste). You'll be pleasantly surprised at the difference it'll make. Enjoy.-19 Jul 2005


Runny but tasty, and a bit bland. Needs dill or cayenne or something sprightly. A little anchovy paste would make it Ceasaresque. Fresh savory would be good too. A lot of the runnyness is from *over* blending - stop at the somewhat chunky Gaspacho stage and resist the temptation to hit the liquify button, otherwise you have... By golly, you have liquid cucumbers!'Sweat' the cucumbers - peel, slice in half _lengthwise_, core, and cut halves into 1" crescents. Toss with a little salt and let pieces sweat in a collandar for a minimum 1 hr. Shake off the sweat (do not rinse, it's not salty any more) and queeze out whatever more water you can. Blend this and it will not be runny.-05 Jul 2002


I did seed the cucumber, which appears to have eliminated the "runny" problem that another person described.All in all, I enjoyed this dressing very much. It's a great, lite summer dressing.-17 Jul 2000

    • Ingredients
    • 1 1/2 cups chopped peeled cucumbers
    • 1 tablespoon dried dill
    • 1/2 teaspoon finely chopped jalapeño pepper
    • 1 to 2 cloves garlic
    • 1 tablespoon lemon juice
    • 1 cup plain yogurt
    • 1 tablespoon extra virgin olive oil
    1. Combine first four ingredients in a blender or food processor blend until smooth and creamy. Add remaining ingredients and adjust flavors

    What You’ll Need To Make Tzatziki

    Tzatziki should be made with thick Greek yogurt yogurt. Many recipes call for straining it, but I don’t find it necessary.

    I like to make tzatziki with English (or hothouse) cucumbers, the long, thin cucumbers that come wrapped in plastic. Because their skin is thin and unwaxed, English cucumbers do not need to be peeled — makes it easy.

    Tzatziki is traditionally made with mint or dill. I prefer the flavor of mint (plus, as you can see, I have a wee bit of a wild mint situation in my garden) but feel free to substitute fresh dill if you like.

    How long does Creamy Cucumber Salad last

    Keep your Creamy Yogurt Cucumber Dill Salad chilled in a fridge for up to two days. Keep your yogurt dressing chilled in a fridge for 3 - 5 days. Use in different salads.

    MAKE AHEAD TIP: You can prepare the cucumbers and onion (sprinkle with salt, squeeze out the water and store) up to two days ahead. And you can make your yogurt dressing up to 5 days ahead. Store separately then assemble.

    Honey, You Got Served

    I was honored when Kristin recently came back to SLC to speak at the summer session of Alt Summit and we reconnected again in person so I could be part of her “You Got Served” blog series.

    Okay, how fun is this? She features 3 food bloggers in each series to use the same surprise prop kit and incorporate the elements into their own style of photography and compose a recipe photo. Check out my feature here.

    I figured it would serve as double duty so you can be sure I created a recipe I could share with you all. Ahem, I’m just smart that way. A multi-tasker. I’m a mom.

    The props above were part of my surprise “You Got Served” package and I had one hot minute to choose which lucky souls my victims would be. Do dishes have souls? Absolutely!

    Oh how I was torn by that gold turner, and anything mid-century teak always turns my head.

    But I had a salad in the making and kept to my usual simple palate, adding a flourish of charcoal, peach and lime tapestry with minimalist props as accents that wouldn’t take away from my star of the show. I wonder if she’ll sell that marble dish and baby spoon to me once this series of the whole series is done?

    As she was leaving, Kristin did a finger search of her deep, dark bag of props and realized she was missing something. That slotted spoon. Damn. I almost made it mine.


    Since it is the end of summer I have been sharing salads using garden and farmers market vegetables. Last week I shared this Tomato and Cucumber Salad with Capers and of course some reader favorite this time of year are my Easy Lebanese Salad and this Persian Tomato Cucumber Salad.

    Today&rsquos Cucumber Tomato Salad with Yogurt Dressing is a salad I grew up eating. We often had this salad alongside Kibbeh, Lebanese Meat Pies, Hummus and Lebanese Green Beans. That was one of my favorite Lebanese meals that we ate.

    This salad uses plain yogurt as the dressing mixed with lemon juice, olive oil and fresh herbs. You can also use Greek yogurt if you like a tangy dressing. By using Greek yogurt you will also be adding extra protein, which is nice!


    Yogurt dressings are among my favorite to make for many reasons. I love that they are creamy without all of the extra added ingredients, they are healthy and can be paired with spices and herbs. Here are the ingredients I used in today&rsquos dressing:

    YOGURT: I like to use plain yogurt in my dressings but you can also use a Greek yogurt to make a creamier dressing with more protein.

    OLIVE OIL: Extra virgin olive oil is added to this dressing. You can skip it or use regular olive oil.

    LEMON JUICE: Lemon juice adds a sweetness to the dressing. You can use more or less for the ideal flavor that you like.

    SPICES: I add fresh mint, dill and parsley to this salad. You can use dried if that is what you have on hand. I also like to spice it up with other spices like sumac or za&rsquoatar.


    CHICKEN: This salad is a nice pairing for chicken like these Shish Tawook chicken thighs, this Mediterranean Chicken or this Chicken Shawarma.

    BEEF: Beef is a nice protein to serve with summer salads. We love these Grilled Beef Kafta Kebabs, Beef Kafta Meatballs or with these Slow Cooker Mediterranean Beef Meatballs.

    SEAFOOD: Seafood is something we eat a lot in our house. We especially love this Baked Lemon Cod and this Garlic Butter Baked Salmon.

    VEGETARIAN MEALS: If you are looking for vegetarian meal options I like making these Lebanese Spinach Pies or this Moroccan Carrot Red Lentil Soup.

    Looking for more refreshing salads? try the Tomato Cucumber Feta Quinoa Salad

    Creamy Cucumber Dill Salad Recipe With Lemon Yogurt Dressing

    This creamy cucumber salad is a summer staple! Creamy, crunchy and refreshing &ndash this awesome cucumber dill salad is always a hit!

    In this delicious creamy cucumber salad, crunchy cucumber and onion slices are seasoned with salt and pepper, garnished with fresh dill and dressed with a smooth creamy dressing &ndash amazing! This yummy cucumber salad is always a hit at picnics and potlucks!

    I love the cucumber and dill combo &ndash it&rsquos a true classic! I also make a similar cucumber dill salad with Italian dressing instead of creamy &ndash it&rsquos awesome too! Check out that version of cucumber dill salad and also homemade dill pickles recipe &ndash you&rsquoll love it!

    Now when people see &ldquocreamy&rdquo they automatically imagine something unhealthy, swimming in mayo. Great news is that this creamy cucumber salad is actually super healthy! No mayo in this salad &ndash the creamy dressing is made with Greek yogurt, fresh minced garlic and freshly squeezed lemon juice! There is a time and place for mayo &ndash for example in my famous potato salad, but when it comes to a cucumber salad, I think the yogurt dressing works much better with the cucumbers then a mayonnaise-based one. Cucumber-yogurt is a classic Mediterranean combo (think tzatziki sauce), and the creamy yogurt dressing tastes awesome in this cucumber dill salad! Creamy and healthy &ndash oh yeah!

    Another thing that I love about this creamy cucumber salad is that it can be made a few hours ahead. It doesn&rsquot get soggy, which is a great quality for picnic food! The cucumbers stay crispy and get even deeper flavor after being marinated in a yogurt dressing, so load up your picnic containers with this creamy cucumber salad for an amazing feast!

    Radish and Cucumber Salad with Garlic-Yogurt Dressing

    Radish and Cucumber Salad with Garlic-Yogurt Dressing: Deliciously crunchy slices of cucumbers and radishes tossed with a creamy and garlicky yogurt dressing.

    Don’t forget to also try my chopped Radish Cucumber Tomato Salad.

    Oh my gosh! Never use the mandoline while you’re NOT thinking about the fact that there’s a sharp blade 2 milli-inches from your index finger.

    There I was, in the kitchen, doing my salad-thing, thinking about my next TJ Maxx splurge – I like to keep it classy… – when BAM! The mandoline decided to have its way with me! Lawwwd, that hurt! It’s like a paper cut, but not. It’s like a MILLION times worse!

    My husband threatened to pitch out the mandoline because I have yet to use that thing without hurting myself. Then I threatened that without the mandoline, I would never make his favorite Radish and Cucumber Salad, again. Seconds later, that mean little tool found its way back on the kitchen counter.

    SO, it’s Friday! Have you clocked out, yet? Mentally, I’m sorta always clocked out. Which is the reason my fingers are all wrapped up now…

    I’m fairly certain that we’re approaching the time of year when it’s reasonable to eat salads thrice a day. (Think beach-bod!)

    When my husband and I first got married, I would always make my favorite Simple Cucumber Salad, and without even mentioning it, I’d see him slicing up a few radishes into his bowl. I’ve never met anyone else that can eat a radish with so much joy! He LOVES ’em!! I can’t even taste them! Do they have a taste?

    Well, soon thereafter, and all the while to make myself happy with some variety, I started to add the radishes to our cucumber salad, but not without a good dose of garlic-yogurt dressing. Garlic is always the answer. ALWAYS.

    This salad is simple, refreshing, easy to make, and a celebration of summer-food.

    Besides, there are short dresses and sandals in our very near future…like, this weekend. Lawd help me.

    How To Make Raita

    Yield Makes 1 1/2 cups, about 8 servings

    • wheat-free
    • fish-free
    • peanut-free
    • vegetarian
    • shellfish-free
    • pork-free
    • pescatarian
    • gluten-free
    • tree-nut-free
    • soy-free
    • egg-free
    • red-meat-free
    • no-oil-added
    • alcohol-free
    • Calories 85
    • Fat 4.2 g (6.4%)
    • Saturated 2.6 g (13.0%)
    • Carbs 8.0 g (2.7%)
    • Fiber 0.4 g (1.5%)
    • Sugars 6.7 g
    • Protein 4.7 g (9.5%)
    • Sodium 294.4 mg (12.3%)


    large English cucumber (about 4 ounces)

    fresh cilantro leaves, coarsely chopped



    Toast the cumin and then coarsely grind. Toast the cumin seeds in a small frying pan over medium-low heat, stirring constantly, until fragrant, about 3 minutes. Transfer to a small plate to cool slightly, then grind into a fine powder using a spice grinder or small coffee grinder reserved for spices. Alternatively, you can use 1/2 teaspoon of ground cumin.

    Grate the cucumber. Rinse the cucumber and pat dry. Set a box grater over a double layer of paper towels and grate the cucumber on the large holes of the grater. Remove the box grater.

    Squeeze the cucumber to remove excess moisture. Gather the paper towels around the grated cucumber and squeeze to remove as much water as possible from the grated cucumber.

    Add cumin, cilantro, salt, and cucumber to yogurt. Place the yogurt, cucumber, cilantro, cumin, and salt in a small bowl and fold to combine.

    Recipe Notes

    Storage: Raita keeps well in the refrigerator for up to 3 days.

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