This cucumber dip with pita chips and yogurt is filled with all the flavors of the Mediterranean. The flavor of the falafel crumbles, the tang from the yogurt and the crunch of the pita all give this cucumber dip a thumbs up.
It’s basically an inside out falafel wrap and you’re going to fall in love.
How to Make
This cucumber dip is easy to make. If you make up the falafel beforehand, it can come together in under 5 minutes. First, grab a large bowl and mix the lemon, greek yogurt, feta and fresh dill. Next, add the toppings:
- Falafel crumbles
- Canned beets
- Red onion
- More feta
- More dill
- Extra virgin olive oil
When you add the tomatoes, make sure most of the liquid is removed from the tomato or else it can water down the cucumber dip when you store it.
I bought my falafel from the grocery store. You can find it in the international food aisle in a box that you can just form into patties. I like to bake them instead of deep frying them.
If you want to buy fresh beets and roast them, go for it! Canned beets are just easier for this recipe. I bought canned baby beets and diced them myself.
What To Serve With This Mediterranean Yogurt Cucumber Dip?
I served it with some crunchy pita chips. Some brands that I love are Trader Joe’s and Stacys. You could serve it with crackers, cucumbers, carrots or soft pita bread.
How long does it last?
This mediterranean cucumber dip lasts for about 3-4 days in the fridge. As I stated earlier, make sure to drain the liquid from the tomatoes so it doesn’t liquify the dip.
The fat from the drizzle of olive oil cuts down the acidity and tartness of the yogurt. I’d say it’s definitely a must in the recipe. Feel free to sprinkle the top with some Za’atar seasoning if you have that in your cabinet! I love the flavors of feta and dill together, like in this salmon orzo salad, so feel free to add more dill and feta on top!Print
This mediterranean yogurt cucumber dip is a great high protein snack. It can serve a crowd and is great with pita chips, pita bread, cucumber slices or crackers.
1 cup plain greek yogurt
3 cloves garlic, diced
1/2 lemon, juiced
1 cucumber, quartered
2–3 tbsp feta cheese
2 baby beets (canned) diced for topping or 2 tbsp of diced canned beets
2–3 falafels, crumbled
2–3 tbsp fresh dill, divided
1/2 red onion, diced
1 tomato, diced with juices drained
2 tbsp extra virgin olive oil
Optional garnish: Za’atar seasoning
- In a large bowl begin by making the base of the cucumber dip. Add the 3 cloves of diced garlic, greek yogurt, lemon juice and 1 tbsp of fresh dill. Slowly fold in the feta and half of the diced cucumber.
- Just before serving, add the falafel crumbles, remaining cucumber, red onion, beets, tomato and remaining dill. Top with more feta cheese as desired and drizzle with extra virgin olive oil.
Falafel can be purchased in the international foods aisle in a box and prepared according to package instructions (or bake them at 400 for 15-20 minutes flipping halfway through). Alternatively, you could leave this out of the recipe but I would recommend topping it with some za’atar seasoning for extra flavor.
PSA to not forget the olive oil! It’s not a garnish and is important to the flavor of the dish!
- Category: Appetizer, snack, vegetarian
- Method: Assemble, bake
- Cuisine: Mediterranean
Keywords: cucumber dip, yogurt cucumber dip, mediterranean dip