Give your Grill a little Chill this Father’s Day weekend with this Greek Cucumber Yogurt Dip made with Belfonte Plain Yogurt. Served with chicken, pita, chips or fresh veggies, this dip is a real crowd-pleaser. Double the recipe and use as a marinade and the whole family will love it. Happy Father’s Day!


2 cups Belfonte Yogurt (Plain)
½ large cucumber
1-½ tsp olive oil
5-6 cloves garlic
¼ cup fresh dill
½ tsp sea salt
1 lemon (zested)
1-½ lemon juice (freshly squeezed)
Cheesecloth (optional)


Rinse cucumber and shred through cheese grater. Transfer to a cheesecloth lined strainer and drain over a bowl. Squeeze as much liquid out as possible.
In a separate bowl, mix yogurt, olive oil, grated garlic, lemon juice, fresh dill and grated cucumber. Season to taste with sea salt.
Serve garnished with a drizzle of olive oil, lemon zest and fresh dill.

Note: Double the recipe to use for Grilled Greek Cucumber Yogurt Chicken Breasts


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