Creamy Yogurt Dip

Prep: 15 minutes (start early) Chill: 2 hours (preferably longer)

Serves:Makes 1 1/2 cups


  • 1 cup plain non-dairy yogurt
  • 1/2 cucumber, peeled, seeded and diced
  • 1/2 tsp salt
  • 1/4 cup tofu sour cream
  • 2 tbsp fresh lemon juice
  • 1 tbsp fresh dill, minced
  • 3 garlic cloves, crushed
  • freshly ground pepper to taste


Line a strainer with cheesecloth and place over small bowl. Add non-dairy yogurt, cover and place in refrigerator for several hours or overnight to remove some of the liquid.

Place the finely diced cucumber and the salt in a small bowl. Mix well, cover and refrigerate for several hours.

When ready to assemble, place the drained yogurt in a medium bowl. Add the tofu sour cream, lemon juice, dill and garlic. Mix well. Transfer the cucumber to a strainer and gently squeeze out any excess liquid. Add to yogurt mixture and mix well. Season with pepper, if desired. Cover and refrigerate for at least 2 hours to allow flavors to blend.

Serve with pita wedges, crackers, bread or fresh, raw vegetables.

Hint: This tastes even better the next day, so plan ahead when you want to serve this. The recipe may easily be doubled to serve more people.