← Back to the vaultOctober 30, 2026 · SNOW ROACH FIELD NOTES
Frost Guard Cucumber Yogurt Dip
Every sweet snack shelf needs a savory sidekick. This thick cucumber dip is made for crunchy vegetables, warm pita and a pause between rounds. An original recipe for this Doxfeed Technologies fan page.
Prep: 15 minutes · Optional chill: 20 minutes · Servings: 4, about ¼ cup each
Your supply drop
- ½ medium English cucumber, about 150 g
- 1 cup (240 g) plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh dill
- 1 small garlic clove, finely grated
- ¼ teaspoon fine salt, plus more to taste
- A few grinds of black pepper
- Carrot sticks, sliced peppers or pita, to serve
Assemble the frost guard
- Coarsely grate the cucumber. Put it in a clean kitchen towel and squeeze firmly over the sink until most of the liquid is gone.
- Stir the yogurt, lemon juice, olive oil, dill, garlic, salt and pepper together in a bowl.
- Fold in the squeezed cucumber. Taste and adjust the lemon or salt a little at a time.
- Serve immediately, or cover and refrigerate for 20 minutes to let the flavors settle.
- Spoon into a shallow bowl and surround it with the vegetables or pita.
Pack it for later
Keep covered in the refrigerator for up to 2 days. Stir before serving if a little liquid separates. Swap the dill for chopped fresh mint for a brighter variation.
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