Name: Creamy cucumber, fennel & yogurt dip
Prep time: 15 min
Total time: 15 min
Ingredients: 600 g yoghurt (21.16 oz) (organic (full fat)); 1 medium cucumber (organic); 1/2 bulb fennel; 1/2 teaspoon fennel seeds ((optional)); 1/2 teaspoon sea salt; 1 clove garlic ((optional) finely grated); 10 springs fresh dill; 1 pinch pepper; 1 pinch cayenne pepper

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Cucumber, fennel and yoghurt dip, in a white bowl

This recipe does not involve any cooking at all. As a general thing and attitude towards what I engorge I generally do like preparing/cooking everything I can from scratch because I know I have full control over what goes on my plate and in my stomach.

What you will find, and I am pretty sure you are aware of this, is that even when you buy a simple snack like this that may look like just a simple yoghurt dip has a lot of additives amongst ingredients so it's always safer to make your own. It gets even more promising since this only takes minutes to prepare.

How to make this yogurt dip?

It's only a matter of having the ingredients or most of the ingredients since you can always change things according to your liking and different ingredients can be added.

When it comes to choosing your yoghurt, of course, you can use any type you like but I never recommend the fat-free one as firstly, is way too runny and secondly, again, most have a lot more additives that you can imagine and stuff that we could do without ;-)).

You could try different tastes like celery, celeriac, onion, red onion, pepper (any colour), herbs etc., that you may think will go well with this. I shall now leave this entirely to your imagination hence my love for freestyle cooking. It can be made interesting and although you may be cooking the same dish over and over again, each time will be different. How cool is that!! ;))

I love to share this side dish/snack with you and want you to try it as it is very refreshing and super light as well as a very easy one to make; keep in the fridge and eat whenever you fancy.

I avoid buying any fat-free products as those are not the best option to help us stay healthy. Oh yes, they don't contain fat but they have other unnecessary ingredients that can be a lot less healthy than the fat itself. My policy is that it is better to eat less but of much better quality (best option: wholefoods) rather than a lot of poorer quality with millions of additives, an approach that I am sure many people share.

Here are some more refreshing dishes you may like:

Creamy cucumber, fennel & yogurt dip

This cucumber, fennel and yoghurt dip is a refreshing and delightfully creamy dish perfect for some crudites to be dipped in.

5 from 34 votes

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Course: Appetizer, Lunch, Side Dish, Snack

Cuisine: Mediterranean, Ramona's Cuisine

Keyword: cucumber yogurt dip, yoghurt dip

Prep Time: 15 minutes

Cook Time: 0 minutes

0 minutes

Total Time: 15 minutes

Servings: 4 servings

Calories: 110kcal

Author: Ramona Sebastian

Equipment

Ingredients

600 g yoghurt (21.16 oz) organic (full fat)
1 medium cucumber organic
1/2 bulb fennel
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon sea salt
1 clove garlic (optional) finely grated
10 springs fresh dill
1 pinch pepper
1 pinch cayenne pepper

Metric - US Imperial

Instructions

Wash the cucumber and peel it. Cut it in half lengthwise and with the help of a spoon or a teaspoon scope out the middle section of it, the part with the seeds. That is pretty juicy/watery.
In a bowl, grate coarsely the cucumber. Squeeze out the water by taking the cucumber in your hands and squeeze any water out - this will help with not making the yoghurt any runnier.
In a separate bowl put the yoghurt with a pinch of salt a bit of pepper/cayenne pepper and add the cucumber, the fennel which should also be grated, the fennel seeds, the garlic and the dill.
Mix all together and keep it in the fridge. It can be served immediately or whenever you like as it can last for at least a day or two in the fridge It's a lovely and really refreshing snack.

Notes

It can be served as a side dish or a snack with your own choice of crudities that you like or are in season. My suggestions would be carrot, celeriac, celery, cucumber, peppers of any colour, fennel, suede or tomatoes.

Pita bread or any homemade bread or crackers can be an excellent choice to eat it with too. A wrap or sandwich filler especially would go well with a nice homemade falafel. It is an excellent salad topper to any cooked meat that's been barbecued or oven cooked.

Yummy!!