Cucumber yogurt dip with toasted pita
A grated cucumber dip is easy to make, but the cucumber’s water can thin it quickly. Squeezing the grated vegetable first keeps the dip thick enough to scoop.
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Cucumber yogurt dip with toasted pita
Ingredients
How to make it
- Rinse cucumber, grate it and squeeze out excess liquid using clean hands or a clean cloth.
- Mix cucumber with yogurt, garlic, lemon juice and dill. Season lightly.
- Cut pita into triangles and toast in an oven at 190°C / 375°F for about 5 minutes, watching closely, or follow its packet instructions.
- Drizzle oil over the dip and serve with warm pita. Keep the dip refrigerated until needed.
Make it work in your kitchen
Garlic becomes more pronounced as the dip stands. Start with a small clove and adjust to your preference. Check pita and yogurt for wheat and dairy allergens. The dip can also accompany roasted vegetables, but avoid leaving the serving bowl warm for a prolonged period. Use a clean spoon for serving.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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