This refreshing cucumber yogurt dip can be served as part of the traditional Mezze, but it's also perfect as a sauce for poached salmon or other cold seafood. Be sure to look for Greek yogurt. It's thick, rich, and predrained. Plain yogurt can be substituted; see note below.

Yield: 2 3/4 cups
Recipe from Oxmoor House

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  • 2 large cucumbers, peeled, seeded, and grated (about 1 1/4 pounds unpeeled)
  • 2 cups Greek yogurt or 4 cups plain yogurt, drained (see note)
  • 2 garlic cloves, minced
  • 3 tablespoons fresh lemon juice
  • 1 1/2 tablespoons chopped fresh dill
  • 1 1/2 tablespoons chopped fresh mint
  • 1/2 teaspoon salt


  1. Press grated cucumber between layers of paper towels to remove excess moisture. Stir together cucumber, yogurt, and remaining ingredients. Cover and refrigerate up to 5 days.
  2. Note: To drain plain yogurt, line a sieve with a double thickness of cheesecloth; set sieve over a bowl. Spoon yogurt into sieve, and let drain in refrigerator at least 3 hours.
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