Creamy probiotic-packed yogurt dip

Makes 8 servings



2 Cups low or non-fat Greek yogurt

2 large cucumbers, ends removed and sliced lengthwise. May peel if desired

2 Tbsp olive oil

½ lemon, juiced

1 Tbsp chopped fresh dill

3-4 cloves garlic, peeled and minced

Salt and pepper to taste



  1. With a spoon, scoop out the seeds of the cucumbers, leaving a half-moon shape. Slice the cucumber in ¼ inch-thick pieces


  1. Add all ingredients into a mixing bowl and mix well. Cover and refrigerate for at least 2-3 hours before serving to allow the flavors to combine. Before serving, taste for acidity and seasoning. Add additional seasonings or lemon juice if necessary.


  1. Enjoy with vegetables and pita, as a sandwich spread, or as a salad dressing!