Creamy Greek Skyr Dip (Print version)

A creamy dip featuring skyr, cucumber, and garlic.

# What You'll Need:

→ Dairy

01 - 1 1/2 cups Icelandic skyr (plain, unsweetened)

→ Vegetables

02 - 1 medium cucumber, peeled, seeded, and grated
03 - 2 cloves garlic, finely minced

→ Fresh Herbs

04 - 2 tbsp fresh dill, finely chopped
05 - 1 tbsp fresh mint, finely chopped (optional)

→ Pantry

06 - 2 tbsp extra-virgin olive oil
07 - 1 tbsp lemon juice, freshly squeezed
08 - 1/2 tsp sea salt
09 - 1/4 tsp ground black pepper

# Directions:

01 - Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
02 - In a mixing bowl, combine skyr, grated cucumber, minced garlic, dill, and mint (if using).
03 - Add olive oil, lemon juice, salt, and black pepper.
04 - Stir until all ingredients are well incorporated and the dip is creamy.
05 - Taste and adjust seasoning if desired.
06 - Chill for at least 30 minutes before serving for best flavor.
07 - Serve drizzled with a little extra olive oil and garnish with a sprig of dill or mint.

# Expert Tips:

01 -
  • Lighter and protein-rich, thanks to the use of skyr instead of traditional yogurt.
  • Bright, garden-fresh flavors from cucumber, dill, and lemon.
  • Quick and easy—ready in just 15 minutes and no cooking required.
  • Versatile as a dip, sauce, or spread for a wide range of dishes.
  • Vegetarian, gluten-free, and low-carb to suit many dietary needs.
02 -
  • Draining the cucumber thoroughly ensures your dip isn’t watery and helps the flavors shine.
  • For a creamier dip, let the tzatziki chill in the fridge for at least half an hour to meld the flavors.
  • If any leftovers remain, cover tightly and refrigerate; enjoy within 3 days for best freshness.
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