Cool, refreshing cucumbers are delicious ingredients for salad and dip recipes. Cucumber Salad and Tzatziki-Greek Cucumber Dip are two of my favorites. Either of these dishes are great sides for grilled or spicy foods and the dip is good with raw veggies or as a sauce for sandwiches. With sliced red onions and cucumbers, the salad is a quick and easy complement to char-grilled flavors. The Tzatziki recipe takes a little longer because it needs to be refrigerated overnight, but is definitely worth the wait. Both recipes call for dill, English cucumbers, and Greek yogurt or sour cream. Enjoy!
Tzatziki-Greek Cucumber Dip
1.5 cups Greek yogurt or full fat sour cream
1/2 English cucumber, grated and liquid strained
1 teaspoon salt
1 tablespoon lemon juice
1/4 cup fresh dill, finely chopped
Optional ingredients:
1 tsp lemon zest
1-2 cloves garlic, grated
Refrigerate overnight. Garnish with fresh dill, lemon, and a drizzle of olive oil.
Serve as a dip or sauce at your next cookout. Serve with kabobs, fried foods, raw veggies, sandwiches, or burgers. It’s tangy and sharp, creamy and cool — a perfect complement to spicy dishes especially.
Cucumber Salad
1 English cucumber, sliced or cubed
1/4 small red onion, thinly sliced
1/4 cup sour cream or Greek yogurt (plain, unsweetened)
1 tsp dill, fresh or dried
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients, refrigerate for 30 minutes. Garnish with fresh dill and a spritz of lemon (optional).
