Cool Cucumber Yogurt Dip

Cool Cucumber Yogurt Dip
Makes: 6 Servings
Total Cost:
Prep time: 15 minutes

Stay cool as a cucumber this summer! Serve this dip with cut-up veggies for a refreshing summer snack.


1 cup plain low-fat yogurt
1 cup fat-free sour cream
1 cucumber
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup baby carrots
1 cup broccoli florets


  1. Place the yogurt and sour cream in a medium-sized mixing bowl.
  2. Peel cucumber and cut in half lengthwise. Remove the seeds by scraping them out with a spoon. Grate one half of the cucumber until you have 1/2 cup grated cucumber. Reserve the remaining cucumber. Place the grated cucumber in the mixing bowl with the yogurt and sour cream.
  3. Add lemon juice, garlic powder, dried dill weed, salt, and black powder. Stir until the ingredients are evenly mixed.
  4. Cover the dip and place in the refrigerator to chill for at least 1 hour. Stir again just before using.
  5. Cut the remaining cucumber into 1/4-inch slices. Arrange the cucumber slices, baby carrots, and broccoli florets on a platter. Serve with the Cool Cucumber Yogurt Dip.


  • Instead of dried dill, use 1 teaspoon of fresh dill if available. Consider adding fresh or dried mint leaves, too. 
  • Try using this dip as a sauce for flatbread sandwiches.

Food Demonstration Samples: Offer 1-tablespoon portions of the dip in a small cup. Add one or two pieces of cucumber, broccoli, or baby carrot. Make 24 samples.

Meal Pattern Contribution Statement:  1/4 cup dip with vegetables provides 0.25 oz eq meat alternate, 1/8 cup dark green vegetable, 1/8 cup red/orange vegetable and 1/4 cup other vegetable. 

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