Plain yogurt is one of the easiest ways to get live beneficial bacteria into your day, and this dip makes sure it actually gets eaten instead of sitting forgotten in the fridge. Cucumber, skin on, brings hydration and a little extra fiber, garlic tosses in some prebiotic backup, and fresh dill makes the whole thing taste like something you'd order at a restaurant. Skip the stove entirely and just let it chill. If you love this cucumber-yogurt combination, try our tzatziki stuffed cucumber boats or go fully chilled with a bowl of chilled cucumber and yogurt soup. For a heartier appetizer built on the same yogurt base, see our yogurt tzatziki with crudités.
Ingredients
- 2 cucumbers, unpeeled, diced small
- 2 cups plain yogurt
- 2 garlic cloves, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Combine yogurt, garlic, dill, and olive oil in a bowl.
- Stir in diced cucumber.
- Season with salt and chill for at least 20 minutes before serving.
- Serve as a dip or a cooling side dish.
Nutrition Facts (per serving)
| Calories | 90 |
| Total fat | 5g |
| Total carbohydrates | 6g |
| Dietary fiber | 1g |
| Protein | 5g |
| Sodium | 95mg |
Why This Is Good for Your Gut
Plain yogurt is fermented with live Lactobacillus and Streptococcus cultures that can help diversify a healthy gut microbiome. Garlic contributes inulin, a prebiotic fiber that feeds those same beneficial bacteria, and cucumber's skin adds a small but real amount of insoluble fiber to support regularity.
With zero cooking and one bowl, you get a dip that's quietly more useful than the chips you're about to eat it with.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
