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