The photo appears to show a thick, creamy cucumber-and-vegetable salad made with a yogurt-based dressing, fresh dill, cucumber, carrot, bell pepper, green onion/herbs and possibly celery. The exact ingredients can’t be determined from the image alone, so this recipe is a close, practical recreation rather than an exact identification.
A yogurt-and-cucumber base is also used in established cucumber-dill dip recipes; squeezing excess cucumber liquid is recommended to prevent the finished mixture from becoming watery.
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Yield
About 5–6 cups / 8 servings
Prep
Prep: 25 minutes
Chilling: 30–60 minutes
Total: about 1 hour
Cooking: None
Ingredients
Creamy base
2 cups plain Greek yogurt, preferably full-fat or 2%
½ cup mayonnaise
1½ tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, finely grated
½ tsp salt, plus more to taste
¼ tsp black pepper
Vegetables
1 large cucumber, finely diced
1 medium carrot, finely diced
1 small red bell pepper, finely diced
1 small green bell pepper, finely diced on whether they use nonfat yogurt, Greek yogurt, sour cream, mayonnaise and oil; one Greek-yogurt/vegetable version provides 90 calories,
2 celery stalks, finely diced
3 green onions, finely sliced
¼ cup finely diced red onion
Herbs
⅓ cup fresh dill, finely chopped
¼ cup fresh parsley, chopped
2 tbsp fresh cilantro, optional
½ tsp dried dill, optional for a stronger dill flavor
Optional extras
2–3 tbsp finely chopped radish
2 tbsp chopped pickles
¼ cup crumbled feta
Pinch of paprika
Pinch of chili flakes
1–2 tsp Dijon mustard
For serving
Cucumber slices
Celery sticks
Carrot sticks
Toasted baguette or pita
Crackers
Method
1. Prepare the cucumber
Dice the cucumber very finely.
Put it in a strainer and lightly sprinkle with a little salt. Let it sit for 10 minutes, then squeeze it firmly in a clean kitchen towel or paper towels.
This step is important. Cucumber releases a lot of water, and removing some of it gives you the thick consistency visible in the photograph. Similar cucumber-yogurt recipes specifically recommend squeezing grated cucumber before mixing.
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2. Prepare the vegetables
Finely dice the carrot, peppers, celery, red onion and cucumber.
For the appearance in the photo, keep the pieces very small—about 3–5 mm.
3. Make the creamy dressing
In a large bowl combine:
Greek yogurt
mayonnaise
lemon juice
olive oil
garlic
salt
black pepper
Whisk until completely smooth.
4. Add the herbs
Fold in the dill and parsley.
Taste the dressing before adding all the vegetables. It should taste slightly more strongly seasoned than you ultimately want because the vegetables will dilute the flavor.
5. Combine
Add all the diced vegetables and gently fold everything together.
Don’t overmix—the vegetables should remain distinct rather than turning into a paste.
6. Chill
Cover and refrigerate for at least 30 minutes, preferably 1 hour.
The flavor improves as the dill, garlic and vegetables mingle. Several established cucumber-dill recipes similarly recommend chilling before serving.
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7. Serve
Spoon into a clear bowl or cup.
For a presentation like the photograph, garnish with:
A thick cucumber slice
Celery sticks
A small piece of toasted baguette
Fresh dill
A few diced red peppers
Approximate Nutrition
Because the exact recipe in the photograph is unknown, these are estimates for the recipe above, assuming 8 servings and regular Greek yogurt/mayonnaise.
Nutrient Approx. per serving
Calories 170–190 kcal
Protein 7–9 g
Carbohydrates 9–11 g
Fiber 2–3 g
Total fat 11–13 g
Saturated fat 2–3 g
Sugar 4–6 g
Sodium 250–350 mg
For comparison, published cucumber-yogurt dips range considerably depending on whether they use nonfat yogurt, Greek yogurt, sour cream, mayonnaise and oil; one Greek-yogurt/vegetable version provides 90 calories, 9 g protein and 2 g fiber per serving.
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Lower-calorie version
Replace the ½ cup mayonnaise with another ½ cup Greek yogurt.
That makes the recipe higher in protein and substantially reduces fat and calories. Greek-yogurt cucumber dips are commonly used as a higher-protein alternative to heavier creamy dips.
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Sanford Fit
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Higher-protein version
Use:
Nutrient Approx. per serving
Calories 170–190 kcal
Protein 7–9 g
Carbohydrates 9–11 g
Fiber 2–3 g
Total fat 11–13 g
Saturated fat 2–3 g
Sugar 4–6 g
Sodium 250–350 mg
For comparison, published cucumber-yogurt dips range considerably depending on whether they use nonfat yogurt, Greek yogurt, sour cream, mayonnaise and oil; one Greek-yogurt/vegetable version provides 90 calories, 9 g protein and 2 g fiber per serving.
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Lower-calorie version
Higher-protein version
Use:
2½ cups 0–2% Greek yogurt
¼ cup mayonnaise
This gives you a thicker, protein-rich dip while retaining some of the richness.
Nut & Allergen Information
This recipe contains no tree nuts or peanuts unless you add them.
Potential allergens are:
Milk/dairy: Greek yogurt
Egg: mayonnaise, depending on the product
Gluten: only if served with wheat bread, pita or crackers
For a dairy-free version, use unsweetened dairy-free yogurt. For an egg-free version, use egg-free mayonnaise.
If you’re asking specifically about nutritional information, the recipe is naturally vegetable-heavy and provides protein primarily from the Greek yogurt.
Recipe Q&A
Can I make this without mayonnaise?
Yes. Replace it with Greek yogurt for a lighter, tangier version. You can also use a little extra olive oil for richness.
Why is my salad watery?
The most likely reason is cucumber. Salt, drain and squeeze the cucumber before mixing. This is particularly important for a thick dip like the one pictured.
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Can I use regular yogurt?
Yes, but Greek yogurt gives a considerably thicker texture. If using regular yogurt, strain it for 30–60 minutes first.
Can I prepare it the day before?
Yes. In fact, several cucumber-dill preparations benefit from refrigeration so the flavors can blend.
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How long does it keep?
For best quality, keep it covered and refrigerated and use within about 3–4 days. A cucumber-dill yogurt recipe from Alabama Extension gives up to four days refrigerated.
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Auburn University College of Agriculture
Can I make it spicy?
Absolutely. Add:
¼–½ tsp chili flakes
½ finely chopped jalapeño
A pinch of cayenne
Or a little hot sauce
Is it a salad or a dip?
It can be either. Make the vegetables slightly larger for a salad, or dice them very finely and use a thicker Greek-yogurt base for a dip/spread.
What can I serve it with?
Excellent with:
Toasted bread
Pita
Crackers
Celery
Carrot sticks
Cucumber
Bell pepper
Grilled chicken
Grilled fish
Falafel
Sandwiches and wraps
Cucumber-dill yogurt dips are also commonly served with raw vegetables and used as toppings or sauces.
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recipes.heart.org
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Can I add nuts?
Yes, although they aren’t necessary. 2–3 tbsp toasted walnuts, almonds or pistachios would add crunch. Add them immediately before serving so they don’t become soft.
What gives it the flavor shown in the picture?
The combination I’d prioritize is fresh dill + cucumber + lemon + green onion + garlic + Greek yogurt, with finely diced carrot and colorful peppers. Fresh dill is particularly important for getting the characteristic appearance and flavor.
Tip: For the closest visual match to your photo, make the mixture quite thick, dice all vegetables very finely, use plenty of fresh dill, and garnish with a cucumber slice, celery stalk and toasted baguette.