Feta cucumber dill dip

Terri Taylor, a registered dietitian with HonorHealth Cancer Care, shares a fresh take on cucumber dips.

This homemade dip has about one-third fewer calories than commercial cucumber dips.

Paired with fresh vegetables as “dippers,” it’s a delicious and easy way to get to your recommended 2-1/2 cups of vegetables daily. It’s also an easy way to eat more calcium.


  • 2 ounces feta cheese
  • 2 ounces Neufchatel cheese
  • One medium cucumber, peeled
  • ½ cup plain low-fat Greek yogurt
  • 1 tablespoon fresh dill, minced
  • 1 teaspoon fresh mint, minced
  • ½ small garlic clove, minced
  • 2 teaspoons lemon juice
  • Scant ¼ teaspoon sea salt


  1. Soften feta and Neufchatel cheese.
  2. Grate cucumber. Squeeze excess moisture out of cucumber until mostly dry.
  3. In medium bowl, mash together softened cheeses, yogurt and grated cucumber until combined.
  4. Add minced dill, mint and garlic. Mix.
  5. Squeeze lemon juice into mixture. Season to taste with salt.
  6. Can keep in refrigerator covered for up to one week.

Yield: 1-1/2 cups.

Approximate nutritional breakdown per ¼ cup serving: 60 calories, 4 grams protein, 4 grams fat, 2 grams carbohydrate, < 1 gram fiber, 245 milligrams sodium

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