Creamy Greek Cucumber Dip Recipes

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CREAMY CUCUMBER DIP



Creamy Cucumber Dip image

Creamy Cucumber Dip is perfect to dip pretzels, chips, crackers and more. It's also fantastic with wraps, quesadillas and burritos!

Provided by Manali

Number Of Ingredients 6

½ english cucumber [around ¼ cup grated cucumber]
¼ cup sour cream
¼ teaspoon dill (dried)
salt (to taste)
pepper (to taste)
water (as required [around 2 tablespoons])

Steps:

  • Wash and peel the cucumber and grate it or pulse it in the food processor.
  • Placed the crushed/grated cucumber in a bowl and add some salt to it. Set aside for 15 minutes, this will help in releasing all the moisture from the cucumber.
  • After 15 minutes, squeeze the cucumber with your hands, releasing all the moisture. Set aside.
  • In a bowl combine the cucumber, sour cream, dill, salt & pepper.
  • Whisk till well combined. Add water, 1 tablespoon at a time till desired consistency is reached. Check the seasoning and adjust to taste.
  • Chill the dip before serving.
  • Enjoy the creamy cucumber dip with chips, crackers, veggies!

Nutrition Facts : Calories 128 kcal, Carbohydrate 4 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 49 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CREAMY CUCUMBER DIP



Creamy Cucumber Dip image

Creamy cucumber dip - super easy and so flavorful.

Provided by Northern Yum

Categories     Dips

Time 20m

Yield 10

Number Of Ingredients 4

2 cucumbers
1 package cream cheese
16 oz sour cream
1 package of ranch dip seasoning

Steps:

  • Set the cream cheese out to soften.
  • Chop the cucumbers into large chunks, set aside.
  • Once the cream cheese is soft, add to a medium size mixing bowl and use a hand mixer to blend until creamy.
  • Add the sour cream and blend again until silky smooth.
  • Add the ranch dip seasoning packet and mix well.
  • Add the chopped cucumbers.
  • Refrigerate until you're ready to serve.
  • Add to a serving dish and pair with tortilla chips, pita chips, crackers or veggies.

Nutrition Facts : ServingSize 1 scoop, Calories 168 calories, Sugar 1.5 g, Sodium 336.7 mg, Fat 14.3 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 5.6 g, Fiber 0.2 g, Protein 4.8 g, Cholesterol 39 mg

CREAMY GREEK CUCUMBER DIP



Creamy Greek Cucumber Dip image

Find the perfect match for your pita chips in this Creamy Greek Cucumber Dip. Great flavors come together in 5 minutes in our yummy Greek cucumber dip.

Provided by My Food and Family

Categories     Home

Time 5m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 5

1 cup sour cream
1/2 English cucumber, grated, patted dry
1 Tbsp. fresh lemon juice
2 tsp. chopped fresh dill
1/2 tsp. garlic powder

Steps:

  • Combine ingredients.

Nutrition Facts : Calories 40, Fat 3.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 15 mg, Sodium 10 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g

TZATZIKI: CUCUMBER YOGURT DIP



Tzatziki: Cucumber Yogurt Dip image

Cool and creamy, this tangy cucumber dip, called tzatziki, is the perfect complement to grilled meat and vegetables, as well as pita for dipping.

Provided by Lynn Livanos Athan

Categories     Appetizer     Side Dish     Sauce     Condiment

Time 2h20m

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon white vinegar
2 cloves garlic, finely minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup ​​ Greek yogurt , strained
1 cup sour cream
2 cucumbers , peeled, seeded, and diced
1 teaspoon chopped fresh dill, plus more for garnish

Steps:

  • Gather the ingredients.
  • In a medium bowl, combine the olive oil, vinegar, garlic, salt, and pepper. Mix until well combined.
  • Using a whisk , blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well.
  • Add the cucumbers and chopped fresh dill. Chill for at least 2 hours before serving and garnish with an additional sprinkle of fresh dill.

Nutrition Facts : Calories 64 kcal, Carbohydrate 2 g, Cholesterol 9 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, Sodium 76 mg, Sugar 1 g, Fat 5 g, ServingSize About 2 cups (16 servings), UnsaturatedFat 0 g

AUTHENTIC GREEK TZATZIKI



Authentic Greek Tzatziki image

This is a lovely, cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pita bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to always use thick, full-fat Greek yogurt. Low-fat versions won't cut it. Enjoy!

Provided by Anonymous

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced, or more to taste
1 large cucumber
salt to taste
1 (17.6 ounce) container full fat plain Greek yogurt (such as FAGE Total®)

Steps:

  • Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  • Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

Nutrition Facts : Calories 197.1 calories, Carbohydrate 5.6 g, Cholesterol 18.8 mg, Fat 17.4 g, Fiber 0.2 g, Protein 5.3 g, SaturatedFat 5.4 g, Sodium 81.2 mg, Sugar 4.1 g

GREEK TZATZIKI



Greek Tzatziki image

This cool Greek dip only gets better with time. Serve with pita bread, in gyros, on lamb or with whatever you like!

Provided by LeeleeCooks

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 8h20m

Yield 40

Number Of Ingredients 9

1 (32 ounce) container plain low-fat yogurt
½ English cucumber with peel, grated
1 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt, or to taste
1 tablespoon freshly ground black pepper, or to taste

Steps:

  • Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

Nutrition Facts : Calories 21.6 calories, Carbohydrate 1.9 g, Cholesterol 1.4 mg, Fat 1 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 190.6 mg, Sugar 1.7 g

GARLIC CUCUMBER DIP



Garlic Cucumber Dip image

Creamy and full of fresh flavor, this classic Greek cucumber dip is a great appetizer served with pita bread, crackers or vegetables. This dip is also a must-have accompaniment to marinated lamb chunks cooked on a skewer. -Lisa Stavropoulos, Stouffville, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 cups.

Number Of Ingredients 9

1 large cucumber
3/4 cup plain yogurt
3/4 cup sour cream
3 tablespoons olive oil
4-1/2 teaspoons minced fresh dill
4-1/2 teaspoons red wine vinegar
3 garlic cloves, minced
1/4 teaspoon salt
Pita bread wedges

Steps:

  • Peel cucumber; cut in half lengthwise and scoop out seeds. Grate cucumber; squeeze between paper towels several times to remove excess moisture. , Place cucumber in a small bowl; stir in the yogurt, sour cream, oil, dill, vinegar, garlic and salt. Refrigerate until chilled. If desired, drizzle with additional oil and sprinkle with additional dill. Serve with pita wedges.

Nutrition Facts : Calories 111 calories, Fat 10g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 93mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL



Greek-Style Cucumber and Yogurt Dip with Dill image

Categories     Condiment/Spread     Dairy     Herb     Vegetable     Appetizer     No-Cook     Cocktail Party     Picnic     Super Bowl     Yogurt     Cucumber     Summer     Poker/Game Night     Sour Cream     Dill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

2 cups plain yogurt
1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
1 tablespoon coarse salt
1/2 cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons minced fresh dill
1 garlic clove, minced
6 pita breads, cut horizontally in half, then cut into wedges
Olive oil

Steps:

  • Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
  • Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
  • Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  • Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

GREEK GARDEN APPETIZER



Greek Garden Appetizer image

This impressive dip is perfect for summer gatherings. Prepared with a flavored cream cheese, the mixture with feta and chopped cucumber and tomatoes is a snap to whip up and tastes fantastic with pita pockets. -Del Mason, Martensville, Saskatchewan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 4 cups.

Number Of Ingredients 11

1 carton (8 ounces) spreadable garden vegetable cream cheese
2 cups crumbled feta cheese
1/4 cup plain yogurt
1/2 teaspoon minced garlic
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 cups chopped cucumber
1 cup chopped seeded tomatoes
1/4 cup chopped green onions
2 tablespoons sliced ripe olives
Miniature pita pockets

Steps:

  • In a large bowl, combine the cream cheese, feta, yogurt, garlic, oregano and pepper. Spread into a 9-in. pie plate. Sprinkle the cucumber, tomatoes, onions and olives over the cream cheese mixture. Serve with pita bread. Refrigerate leftovers.

Nutrition Facts : Calories 92 calories, Fat 7g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 223mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

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