Cucumber-Feta Dip | Midwest Living

Cucumber-Feta Dip

Cucumber-Feta Dip

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  • Makes: 9 servings
  • Yield: 2 1/4 cups
  • Hands On 20 mins
  • Total Time 2 hrs

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A garnish of pomegranate seeds and mint gives colorful spark to this healthy and refreshing dip. Serve with pita chips, crisp breadsticks or vegetables.


  • 1 cup plain Greek yogurt
  • 1/2 cup light sour cream
  • 1/2 cup crumbled feta cheese
  • 1/4 cup finely chopped red onion
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 2 cups coarsely shredded English cucumber
  • Pomegranate seeds
  • Fresh mint leaves


  1. In a medium bowl, combine yogurt, sour cream, feta cheese, onion, lemon juice and salt. Chill, covered, for 2 to 8 hours.
  2. Before serving, place shredded cucumber in a fine-mesh sieve. Use the back of a large spoon or a rubber spatula to press on the cucumber to remove excess liquid. Stir cucumber into dip, then garnish with pomegranate seeds and fresh mint, snipped if desired.

Nutrition Facts

(Cucumber-Feta Dip)

Servings Per Recipe 9, fiber (g) 0, sodium (mg) 239, sugar (g) 2, Potassium (mg) 72, pro. (g) 4, calcium (mg) 87, vit. A (IU) 150, cal. (kcal) 68, iron (mg) 0, Folate (µg) 7, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, vit. C (mg) 2, Fat, total (g) 4, chol. (mg) 14, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, carb. (g) 4, Niacin (mg) 0

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