Cucumber and Feta Dip


Cucumber and Feta Dip

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March 29, 2017

Cucumber and Feta Dip


4 medium cucumbers, peeled

Coarse salt

2 cups plain whole-milk yogurt (16 ounces), preferably Greek

6 ounces feta cheese, preferably French, crumbled (1 cup)

1/2 cup finely chopped fresh mint, plus 1 sprig for garnish

1/2 cup heavy cream

5 tablespoons fresh lemon juice (about 2 lemons)

Freshly ground pepper


1Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.

2 Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.

3 Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. Garnish dip with mint sprig; serve with veggies to dip or with crackers or pita chips.