Cool, crunchy, and loaded with live cultures, this one's a summer staple you'll make on repeat once the weather turns warm. Instead of dipping cucumber into tzatziki, we're flipping it around and stuffing hollowed cucumber boats with a thick, garlicky yogurt filling, which makes for a snack that's basically impossible to overeat guiltily.
Ingredients
- 4 English cucumbers
- 1 1/2 cups plain whole-milk yogurt with live cultures
- 1/2 cup grated cucumber, squeezed dry
- 2 cloves garlic, grated
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp olive oil, plus more for drizzling
- 1 tbsp lemon juice
- Salt, to taste
- Pinch of paprika, for garnish
Instructions
- Slice each cucumber in half lengthwise and scoop out the seeds with a spoon to create a boat shape.
- In a bowl, mix yogurt, grated cucumber, garlic, dill, mint, olive oil, lemon juice, and salt.
- Spoon the tzatziki mixture generously into each cucumber boat.
- Drizzle with a little more olive oil and a pinch of paprika before serving.
- Chill for 10 minutes if time allows, for the flavors to settle.
Nutrition Facts (per serving)
| Calories | 120 |
| Total fat | 6g |
| Total carbohydrates | 11g |
| Dietary fiber | 2g |
| Protein | 7g |
| Sodium | 150mg |
Why This Is Good for Your Gut
Live-culture yogurt supplies Lactobacillus bulgaricus and Streptococcus thermophilus, strains that help break down lactose and support a favorable gut pH. Fresh cucumber adds water content and a small amount of pectin, keeping this snack gentle and hydrating rather than heavy.
Snacking, but make it strategic. If cucumber and yogurt are your thing, don't miss our Cucumber Dill Yogurt Dip or Kefir Cucumber Gazpacho.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
