Cucumber-Garlic Yogurt Dip
Cool cucumber and garlicky yogurt are loosened with cold water and finished with olive oil for a refreshing side.
By Moow Editorial ·
- Add extra cold water or ice to make the cacık thinner, if desired.
- The cucumber may be grated instead of sliced.
- Garnish with dried or fresh mint, if desired.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 4 side servings
- Prep time: 15 minutes
- Cook time: 0 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 4 side servings.
- Calories: 130 kcal
- Protein: 3 g
- Carbohydrates: 7 g
- Fat: 10 g
- Sodium: 322 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Cacık
Have these measured and ready before you begin.
- 1 large cucumber
- 1/2 teaspoon fine salt
- 1 garlic clove
- 1 1/4 cups (300 ml) plain yogurt
- 1 1/4 cups (300 ml) cold water
- 2 tablespoons olive oil
Directions
1. Peel alternating strips from the cucumber, halve it lengthwise, and slice it thinly into half-moons.
2. Place the cucumber in a bowl, season lightly with some of the salt, stir, and set aside.
3. Crush the garlic with the remaining salt, add it to the yogurt, and whisk until smooth.
4. Stir the garlic yogurt and cold water into the cucumber until combined.
5. Transfer to a serving bowl, drizzle with the olive oil, and serve cold.
Sources
Contains milk. Keep the finished cacık refrigerated and do not leave it at room temperature for more than 2 hours.