New This Month

Feta-and-Cucumber Dip


Serve this tangy dip with an artful array of vegetables.

  • Yield: Makes 3 1/2 cups

Source: Martha Stewart Living, December 2004


  • 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
  • Napa cabbage leaves, for lining bowl (optional)
  • Crudites, for serving


  1. Halve 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. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.

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