This is the story of one little bowl of cucumber dip and how it saved a health-conscious, well-meaning BUT STARVING human from having ice cream for dinner.

I made this simple cucumber dip as a side for our grilled chicken on a Sunday night. And then I had the Mondayest of Mondays.

After all-day meetings, a bumper-to-bumper commute, and no snacks in the car to stave off my growing hunger, I arrived home from work at 7:00 pm delirious with hunger. The only coherent thought in my head was food and I started to forage for something to eat.

There was a moment when I thought – ice cream – simple and utterly satisfying in a give-me-all-the-carbs kind of way. And there was mocha chip in the freezer – so tempting! I paused for the slightest of moments. Then, I opened the refrigerator instead, in what can only be described as a doubtful and resigned manner.

TA-DA! Like a mirage, my eyes landed on the bowl of that savory, creamy goodness. I had forgotten all about it! I tucked into a delightful supper of the cucumber dip with crackers and sweet orange bell peppers (my favorite) and it was exactly what I needed.

Leftovers save lives, people.

What is cucumber dip and how do you use it?

Cucumber dip is a yogurt-based dip very similar to a Greek sauce called tzatziki. It is cool and creamy, and is perfect for dipping pita bread, crackers, or raw veggies. It can also dress up grilled or roasted chicken, fish, or lamb.

And, because this family loves our sauces and hates food waste, we’ve been known to put it on sandwiches or simply enjoy it as a savory yogurt snack.

How do you make cucumber dip?

This yogurt-based dip comes together quickly with minimal preparation. You only need a mixing bowl, box grater, and strainer, along with the following ingredients:

plain yogurt
cucumbers
lemon juice
garlic
salt and pepper
dill, mint, or parsley, if you like

You first grate the cucumbers, to let some of their liquid drain out. Do that first, as it will take several minutes. You can speed up this process by pressing the grated cucumber lightly with a towel. Then, all you do it mix the cucumbers in with the rest of the ingredients. It’s best to let it sit for a half hour to allow the flavors to mingle, but absolutely dig in right away if that’s your desire. The flavors will continue to meld together as time goes by.

What kind of yogurt should you use to make cucumber dip?

This is truly based on your preference and what you have access to. As long as your yogurt is plain – not flavored – use what you have on hand. Greek yogurt will probably give the most traditional texture. However, whatever type of yogurt you use, be it whole milk vs nonfat, or Greek vs regular, the general result will be the same, with minor difference in texture and creaminess.

I have not tested this recipe using a plain plant-based yogurt, but if you’re interested in making this as a vegan cucumber dip, I’m sure that could work as well.

How long will this dip last?

As with any perishable food, keep the cucumber dip refrigerated when you’re not actively serving it. Once it’s made, it should stay fresh for 3-4 days if kept in a tightly sealed container in the fridge. Use up any leftovers as a quick snack, packed for an easy lunch, or plan another meal using the cucumber dip as a saucy addition to your entree.