Ingredients
Creamy base
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1½ cups (360 g) plain Greek yogurt
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½ cup (120 g) mayonnaise
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2 tbsp cream cheese, softened — optional, for extra thickness
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1 tbsp fresh lemon juice
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1 tsp white vinegar
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½ tsp garlic powder
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½ tsp salt
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¼ tsp black pepper
Vegetables & herbs
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1 medium cucumber, finely diced
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1 medium carrot, finely diced
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½ red bell pepper, finely diced
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½ cup green bell pepper, finely diced
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¼ cup radishes, finely diced
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⅓ cup green onions, finely sliced
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⅓ cup fresh dill, finely chopped
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2 tbsp fresh parsley, chopped
For serving
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Cucumber slices
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Celery sticks
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Toasted baguette or crackers
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Extra fresh dill
Detailed Method
1. Prepare the cucumber
Finely dice the cucumber.
Place it in a strainer and sprinkle with a small pinch of salt. Let it sit for 10–15 minutes, then squeeze or pat it very well with paper towels.
This step is important: excess cucumber water can make the finished dip watery.
2. Chop the vegetables
Finely dice the carrot, red pepper, green pepper and radishes.
Slice the green onions and finely chop the dill and parsley.
For the appearance in the photo, keep the vegetable pieces very small and evenly sized.
3. Make the creamy dressing
In a large bowl, whisk together:
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Greek yogurt
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mayonnaise
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cream cheese
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lemon juice
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vinegar
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garlic powder
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salt
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black pepper
Mix until completely smooth.
4. Add the vegetables
Fold in the cucumber, carrots, peppers, radishes, green onions, dill and parsley.
Stir gently until everything is evenly distributed.
5. Chill
Cover and refrigerate for at least 30 minutes.
An hour is even better because the dill, garlic and vegetables have time to flavor the creamy base.
6. Adjust the consistency
After chilling, check the texture.
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Too thick: add 1–2 tbsp yogurt.
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Too thin: add a little more Greek yogurt or cream cheese.
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Needs brightness: add a small squeeze of lemon.
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Needs more flavor: add salt, pepper or fresh dill.
7. Serve
Spoon into a clear serving container or bowl.
Top with a little fresh dill and serve with cucumber, celery and toasted bread, like the presentation in your photo.
Approximate Nutrition
Per serving — 1/8 of the recipe:
| Nutrient | Approx. |
|---|---|
| Calories | 150–180 kcal |
| Protein | 5–7 g |
| Carbohydrates | 7–9 g |
| Fat | 11–14 g |
| Saturated fat | 2–3 g |
| Fiber | 1–2 g |
| Sugar | 3–4 g |
| Sodium | 250–400 mg |
Values vary with the type of Greek yogurt, mayonnaise and exact vegetable quantities.
Nut information
Nuts are not required in this recipe.
The recipe as written contains no tree nuts or peanuts. However, check the labels of mayonnaise, yogurt and other packaged ingredients for possible cross-contact if you have a severe allergy.
For a lighter version
Use 2 cups Greek yogurt and omit the mayonnaise. You’ll get a higher-protein, lower-fat dip while keeping the creamy texture.