Easy Cucumber Mint Yogurt Dip (Zero Waste Recipe)
Transform cucumber scraps into a fresh, creamy 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” 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.
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.
- 💬Tried this recipe? We’d LOVE it if you left a rating and review — your feedback helps others (and us!)
Notes
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.
Tried this recipe?Let us know how it was!