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Under 30 Minutes

Cucumber-Mint Yogurt Dip

Cool and refreshing, this dip pairs best with raw vegetables like carrots, cucumbers, and bell peppers.

  • Prep:
  • Total Time:
  • Servings: 6
  • Yield: Serves 4 to 6
Cucumber-Mint Yogurt Dip

Source: Body+Soul, September Fall 2008


  • 2 containers (6 ounces each) 2 percent Greek yogurt (1 1/4 cups)
  • 1/2 cup mint leaves, coarsely chopped
  • 1/2 English cucumber, halved, seeded, and finely chopped
  • 1 teaspoon white-wine vinegar
  • Coarse salt and ground pepper
  • Cut vegetables, for serving


  1. In a medium bowl, combine yogurt, mint, cucumber, and vinegar; season with salt and pepper. Store in an airtight container in the refrigerator for up to three days.

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