Somewhere between an Indian raita and a Greek or Turkish tzatziki, this cucumber dip is suitable for slathering on lamb chops, flatbread, köfte, or even Indian-Spiced Potato Tots.

  • Yield: 1 cup
  • Difficulty: Easy
  • Total: 20 mins

Ingredients (10)

  • 1/2 medium English cucumber, peeled
  • 7 ounces (scant 1 cup) whole-milk Greek yogurt
  • 1 tablespoon finely chopped fresh cilantro
  • 1 tablespoon finely chopped fresh mint leaves
  • 1 teaspoon freshly squeezed lemon juice
  • 1 medium garlic clove, minced
  • 1/4 teaspoon ground cumin
  • Salt
  • Freshly ground black pepper
  • Water as needed, for thinning the sauce


  1. Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl.
  2. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving. If the sauce is too thick, thin it out with a few teaspoons of water until it reaches the desired consistency.