1 cup plain Greek yogurt (full-fat preferred for best texture)
½ large cucumber, grated
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1 small garlic clove, finely minced or grated
1 tablespoon fresh dill, finely chopped (optional but traditional)
Salt, to taste
Freshly ground black pepper, to taste
Chiquita Garlic Plantain Chips
Directions
1. Prepare the cucumber:
Grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much excess liquid as possible—this keeps the dip thick and creamy.
2. Mix the base:
In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, and garlic. Stir until smooth.
3. Add cucumber and herbs:
Fold in the drained cucumber and chopped dill.
4. Season:
Add salt and black pepper to taste. Mix well.
5. Chill:
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve:
Serve chilled as a dip with Chiquita Garlic Plantain Chips.
