Cucumber Dip with Feta Recipe:
Cool, Creamy & Cucumber!

Such a quick and simple recipe, this dip for raw vegetables, just a few often-on-hand pantry ingredients and a few minutes to stir together It's a 'veggie evangelist's' secret weapon! For Weight Watchers, it's just two points for a whole quarter cup.

Easy Summer Recipes
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes.
Watch for new 'summer easy' recipes all summer long.
With a free e-mail subscription, you'll never miss a one!

Call me sneaky but come summer, an hour or so before supper, out comes a plate of fresh veggies – who can spell crudités? who can pronounce CROO-dee-tay? But the real secret weapon, the super-secret one, is the creamy vegetable dip alongside.

Within minutes, hungry folk start to snack, a stick of carrot here, a slice of red pepper there. Without ever “serving” a vegetable, I’ve managed to sneak in one of the day’s vegetable servings. At supper, the plate moves to the table, easy reach for post-supper snacking.

Sneaky yes. But successful.

WHAT IS THIS STUFF? I call it a 'cucumber dip' but given the ingredients, it could also be called 'tzatziki' or 'raita', from Greek and Indian cuisines.
ALANNA's TIPS Hoping for a little color, I’ve stirred in grated carrot too. The white of the sour cream and feta overwhelm the orange, however. Watch for feta cheese sold in heavy white bricks, rather than in packages of crumbles. It will be cheaper and moister, like feta should be. Serve it alongside grilled steaks as well as a dip for vegetables.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. She's also the 'veggie evangelist' at the food blog about vegetables, A Veggie Venture.


Hands-on time: 10 minutes
Time to table: 2 – 3 hours
Makes 2 cups
  • 1 cup grated cucumber (seeded if seeds are large), skin and all
  • 1 cup low-fat sour cream
  • 1 cup crumbled feta cheese
  • 1 tablespoon white wine vinegar
  • 1 tablespoon sugar
  • Freshly ground black pepper
  • Fresh herbs, chopped, optional (fresh dill, basil, mint or chives, say)
  • Fresh vegetables in bite-size pieces – the usual suspects such as carrot sticks, celery sticks, red pepper strips, cucumber spears and zucchini slices but also consider unusual raw vegetables such as fresh jicama or fresh kohlrabi, blanched asparagus, etc.

Stir together the dip ingredients. To meld the flavors, cover and refrigerate for at least a couple of hours, as much as a day. Serve with fresh vegetables.

Use within several days but for any meal, put out only as much as will be eaten, leaving the rest in the fridge. Besides, if there’s just a small amount of dip in the bowl, people will ‘dip’ not ‘scoop’!

NUTRITION ESTIMATE Dip Only, Per Tablespoon/Per Quarter Cup: 23/95 Calories; 2/7g Tot Fat; 1/5g Sat Fat; 1/5g Carb; 0g Fiber; 57/229mg Sodium; 6/26mg Cholesterol; Weight Watchers .5/2 points

More Healthy Summer Appetizer Recipes

(hover for a description, click a photo for a recipe)
Blueberry Salsa Easy-Easy Grilled Mushroom Appetizer Simple Hummus

Shop Your Pantry First

(helping home cooks save money on groceries)

© Copyright 2010 Kitchen Parade

Alanna - this sounds wonderful! Very tzatziki-ish, plus the addition of feta, which is nothing but a plus. :)

We've been very happy with strained nonfat yogurt - as long as it doesn't have any added pectin or corn starch. It does get nice and thick if we leave it overnight. Plus, the whey is an extra bonus for the puppy, who loves it!

This (or a version of it) is definitely going to a Memorial Day picnic with us!
Hi there. I have a question as opposed to a comment. I read on your veggie venture blog that you are a former vegetarian. May I ask why? I gave up meet on 5/18/10. I'm still eating cheese and eggs though so I'm not a vegan. I'm finding the transition extremely hard as I'm surrounded by carnivore family and friends. I've made this decision because of the conidtions in the industrial farming industry, filth and cruelty. I'm not judging and don't want to preach to anyone at all. I realize that my choice is a private one. I'm just curious as to why you went back to eating meat. Were you feeling poorly healthwise? Thank you for the help and the wonderful site!!
Toy Lady ~ Aren't you so right! Glad to have found your 'sweet spot' again!

TT ~ You're 10 days in, really just getting started. If you like, feel free to contact me via e-mail, blog ***** at %%%% kitchen #### hyphen @@@@ parade +++ dot yes com. Sorry, trying to avoid the spammers here -- :-)
You know, I saw the title of this piece in my BlogHer ad and thought, "That's Alanna!" :)

I just lover cool and creamy dips like this. In fact I made tzatziki last night w/non-fat plain yogurt, mint, diced cukes, and cayenne. It's great on everything from falafel to burgers.

Now I've got to try your version with tangy feta!
I am a huge tsatsiki fan, and this sounds like a wonderful variation with the addition of feta.

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna