This tangy crowd-pleaser is the love child of ranch dressing and Greek tzatziki: creamy, cucumbery, and addictive. It's delicious with an array of cooked and raw veggies, and also, though they do nothing to further the vegetable cause, pita chips. Plus, it's versatile: skip the mint and add more dill, or experiment with other fresh herbs; omit the cucumber; or omit the cucumber and thin it with buttermilk to dress a salad.
Hands-On Time: 10 minutes
Ready In: 10 minutes
Yield: 1 1/2 cups
1 (7-ounce) container unflavored Greek 2 percent yogurt (or roughly the same amount o any other plain yogurt)
1/2 cup mayonnaise
1 clove garlic, pressed
3/4 teaspoon kosher salt
1 tablespoon each fresh dill and mint, finely chopped
1/4 teaspoon grated lemon zest and 1 teaspoon lemon juice
1/2 a large cucumber
- Whisk together everything but the cucumber, which you should peel (a good job for a child who won't accidentally peel his own knuckles) and cut in half lengthwise before using a melon baller or small spoon to scrape out the seeds (another good job for a child).
- Grate the cuke on the large holes of a box grater, then squeeze it dry inside a dishcloth or a few layers of paper towel, stir it into the dip, and serve.