Transform cucumber scraps into a fresh, creamy Cucumber Mint Yogurt Dip infused with herbs and lemon and inspired by raita, perfect as a dip, spread, or sauce!
Originally created to reduce waste from our Smokie Popper Sushi-Style Bites in Cucumber Cups it turns kitchen scraps into something fresh and flavourful. Inspired by classic Indian raita, this herby yogurt dip is light, tangy, and perfect alongside grilled meats, crunchy fresh veggies, or spicy bites.
Tip: No cucumber scraps on hand? You can still make this dip by grating fresh English cucumber using a box grater or food processor. Just be sure to drain the grated cucumber well to prevent the dip from becoming watery.
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Why We Love This Recipe
- Reduces food waste – Makes use of cucumber pulp that might otherwise be discarded.
- Quick & easy – Just a few ingredients and 10 minutes to prep.
- Naturally gluten-free – A refreshing option for many dietary needs.
- Versatile – Works as a dip, spread, or topping.
- Inspired by tradition – Raita-style with a fresh herb twist.
Ingredients
- Cucumber pulp, or grated English cucumbers
- Plain Greek yogurt (full-fat preferred)
- Fresh dill
- Fresh mint (or parsley)
- Lemon juice or white wine vinegar
- Lemon zest (optional)
- Garlic clove
- Salt and black pepper
- Optional: pinch of ground cumin or smoked paprika
See the recipe card below for quantities.
Instructions
Drain the cucumber pulp: Place chopped pulp (or grated cucumber) in a clean tea towel or layered paper towels. Squeeze gently to remove excess moisture—this keeps the dip from becoming watery.
Mix the base: In a bowl, whisk together the yogurt, lemon juice, zest (if using), garlic, and herbs.
Fold in cucumber: Stir in the drained cucumber pulp. Season with salt and pepper to taste.
Chill (optional but recommended): Let the dip sit in the fridge for 20–30 minutes to let the flavours come together. Stir before serving.
Serve: Spoon into a bowl and, if desired, drizzle with olive oil or sprinkle with paprika or sesame seeds.
Serving Suggestions
- Serve alongside our Smokie Popper Sushi-Style Bites in Cucumber Cups as a chip dip.
- With fresh vegetables, grilled pita bread, or kettle chips
- Spooned over grilled lamb, chicken, or salmon
- Spread on sandwiches or wraps in place of mayo
Love this Cucumber Mint Yogurt Dip recipe? Try these:
📖 Recipe
Easy Cucumber Mint Yogurt Dip (Zero Waste Recipe)
Ingredients
- 1 cup packed cucumber pulp finely chopped. (No scraps, use grated English cucumbers)
- 1 cup plain Greek yogurt full-fat preferred
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped mint or parsley
- 1 teaspoon lemon juice or white wine vinegar
- ½ teaspoon lemon zest optional
- ½ small garlic clove grated or finely minced
- Salt and freshly ground black pepper to taste
- Optional: pinch of ground cumin or smoked paprika
Instructions
- Drain the cucumber pulp: Place chopped pulp (or grated cucumber) in a clean tea towel or layered paper towels. Squeeze gently to remove excess moisture—this keeps the dip from becoming watery.
- Mix the base: In a bowl, whisk together the yogurt, lemon juice, zest (if using), garlic, and herbs.
- Fold in the cucumber: Stir in the drained cucumber pulp. Season with salt and pepper to taste.
- Chill (optional but recommended): Let the dip sit in the fridge for 20–30 minutes to let the flavours come together. Stir before serving.
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