Anti Inflammatory Za'atar-Tahini Yogurt Dip with Cucumber
This creamy, herby dip is the kind of thing you'll want to keep stocked in the fridge at all times — cool, tangy, and layered with flavor from za'atar, tahini, and a bright hit of fresh lemon juice. The whole-milk Greek yogurt gives it a rich, velvety base, while the grated cucumber adds a refreshing crunch that keeps every bite feeling light. A pinch of ground turmeric and freshly ground black pepper do quiet but meaningful work here, both well-regarded for their role in an anti-inflammatory approach to eating. Squeezing the cucumber dry before folding it in is the small step that makes the texture absolutely perfect — no watery dip, just a thick, scoopable spread. A generous drizzle of extra virgin olive oil over the top ties everything together and adds another ingredient with serious anti-inflammatory credentials. It comes together in under an hour with no cooking required, and it serves six easily, making it a smart choice for a spread or a simple snack situation. Torn fresh mint and an extra dusting of za'atar on top make it look like something you'd order at a restaurant — but it's all yours, made right at home.
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Learn more →Ingredients
6 servings
- 1 medium english cucumber (about 10 oz), unpeeled
- ½ tsp fine sea salt, divided
- 1 ½ cups plain whole-milk greek yogurt
- 2 tbsp tahini
- 1 ½ tbsp fresh lemon juice
- 1 small garlic clove, finely grated or minced
- 1 ½ tbsp za'atar
- ¼ tsp ground turmeric
- ¼ tsp freshly ground black pepper
For serving
- 1–2 tbsp extra virgin olive oil, for drizzling
- 1 tsp za'atar, for garnish (optional)
- 2 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
Grate the cucumber on the large holes of a box grater directly into a fine-mesh strainer set over a bowl. Toss with 1/4 tsp of the salt and let stand for 20–30 minutes, until the cucumber has released most of its liquid.
- 2
Gather the salted cucumber in your hands or in a clean kitchen towel and squeeze firmly over the sink until very little liquid remains — the cucumber should feel almost dry to the touch.
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