Cucumber Dill Dip

Cucumber Dill Dip | Hannah & Husband

When one spends her days in Cubicle Land, lunch has to be a strategic affair–especially this time of year when I’d rather be weeding the garden than staring at a computer. So to compensate, I try to make my lunch as “homegrown” as possible. Last weekend, I whipped up this cucumber dill dip with ingredients straight from our garden. Mix that with a homegrown tomato and a couple slices of fresh-baked bread, and you’ve got yourself a feast!

This is a lot like Greek tzatziki dip, but by leaving out the garlic, I’m sure not to offend my co-workers.  I love it on avocado and tomato sandwiches, but it’s equally fab with fish or just as a tangy chip dip.

Cucumber Dill Dip | Hannah & Husband

Ingredients:

1 cup plain Greek yogurt
1 handful of fresh dill
1 medium cucumber
1 lemon

Cucumber Dill Dip | Hannah & Husband

Cucumber Dill Dip | Hannah & Husband
Make It:

Put 1 cup plain Greek yogurt into a bowl or small jar.

Chop your handful of fresh dill. Mine came out to be about 2 Tblsps, but it should really just be to your taste.

Add your lemon juice to the mix.

Cucumber Dill Dip | Hannah & Husband

Cucumber Dill Dip | Hannah & Husband

Cut the skin off your cucumber. Then, grate the flesh of the cucumber down to the seeds. Discard the seeds. It will look something like this…

Cucumber Dill Dip | Hannah & Husband

Finally, mix everything together. You can store the dip in the fridge for a couple weeks.

Cucumber Dill Dip | Hannah & Husband

 

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