Low Iodine Cilantro-Lime Yogurt Dip
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Learn more →Ingredients
6 servings
- 1 cup full-fat plain greek yogurt
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - ½ medium english cucumber, grated
- ¼ cup fresh cilantro, finely chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp lime zest
- 1 small garlic clove, finely grated or minced
- 1 tbsp extra virgin olive oil, plus more for drizzling
- ¼ tsp ground cumin
- ¼ tsp salt, or to taste
- ⅛ tsp black pepper
- pinch of cayenne pepper (optional)
For serving
- fresh cilantro sprigs and a drizzle of extra virgin olive oil, for serving (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater. Transfer to a fine-mesh strainer set over a bowl, toss with a pinch of salt, and let drain for at least 30 minutes. Squeeze the grated cucumber firmly in your hands or press it against the strainer to remove as much liquid as possible — the cucumber should feel nearly dry.
- 2
In a mixing bowl, combine the Greek yogurt, drained cucumber, cilantro, lime juice, lime zest, garlic, olive oil, cumin, salt, and black pepper. Add the cayenne, if using. Stir until fully combined.
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