Select Page


  • 8 ounce Cucumber
  • 1/2 cup Greek Yogurt
  • 3 clove Garlic, minced
  • 1-1/2 Tablespoon Lemon Juice
  • 1/2 teaspoon Dried Dill
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper


  1. Grate the cucumber into a small bowl. Using a cheese  or muslin cloth, strain the liquid from the cucumber, reserving the juice. This will leave about 2 tablespoons of pulp. It is fine if there is extra, it will taste the same. 
  2. In a medium bowl, mix the cucumber pulp with the remaining ingredients. Add 2 tablespoons of the reserved cucumber juice and stir until well combined. *Use any remaining juice to thin the mixture out further if desired. *
  3. Serve with gyros, grilled food, as a dip, or in any other numerous ways!


Servings: 6

Calories: 35

Fat: 1.9

Carbs: 3

Fiber: 0.3

Protein: 1.7