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Snack recipe · from the recipe book

Tzatziki-Style Cucumber Dill Dip with Toast

Cool, tangy Greek yogurt with crisp grated cucumber, fresh dill and a mellow garlic bite, scooped up with crunchy olive-oil toast.

Tzatziki-Style Cucumber Dill Dip with Toast

Ingredients

  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 cups sliced200 gCucumbercoarsely grated
  • 2 cloves6 gGarlicfinely grated
  • 1 cup sprigs8 gFresh dillfinely chopped
  • 2⅛ tsp chopped4 gFresh mintfinely chopped
  • 1 tbsp15 gLemon juice
  • 1½ tbsp20 gOlive oildivided
  • ¼ tsp2 gSaltdivided
  • ¼ tsp0.5 gBlack pepper
  • 4 slices128 gWhole-wheat breadeach slice cut into 4 strips

Steps

  1. Toss the grated cucumber with half of the salt in a sieve and let it drain for 10 minutes, then squeeze it firmly in a clean towel to remove as much liquid as possible.
  2. In a bowl, stir together the Greek yogurt, the squeezed cucumber, the garlic, the dill, the mint, the lemon juice, the black pepper and the remaining half of the salt.
  3. Drizzle half of the olive oil over the dip, cover and chill for at least 30 minutes so the garlic and herbs mellow into the yogurt.
  4. While the dip chills, heat a large skillet over medium heat. Brush the bread strips with the remaining half of the olive oil.
  5. Toast the bread strips in the skillet, in batches if needed, for 2 to 3 minutes per side until golden and crisp.
  6. Serve the chilled dip with the warm toast strips for dipping.

Contains: Milk, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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