Feta cucumber dill dip

Feta cucumber dill dip recipe from HonorHealth

Terri Taylor, a registered dietician with the HonorHealth Virginia G. Piper Cancer Network, shares a fresh take on cucumber dips.

This homemade dip has about one-third less 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 per day. It’s also an easy way to eat more calcium.


  • 2 ounces feta cheese
  • 2 ounces Neufchatel cheese
  • 1 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


  • Soften feta and Neufchatel cheese.
  • Grate cucumber. Squeeze excess moisture out of cucumber until mostly dry.
  • In medium bowl, mash together softened cheeses, yogurt and grated cucumber until combined.
  • Add minced dill, mint and garlic. Mix.
  • Squeeze lemon juice into mixture. Season to taste with salt.
  • 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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