This delicious cooling dip is a crowd favourite and takes no time at all to make.
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  • Serves 8
  • 4 Ingredients
  • 10 Minutes Prep
  • Easy
Nutrition per serve
  • Energy 172kJ
  • Protein 4.4g
  • Fat (total) 0.2g
  • Carbohydrate (total) 4.4g
  • Sodium 58.7mg


2 Lebanese cucumbers, peeled and finely chopped

2 cups low-fat natural yoghurt

2 cloves garlic, crushed

2 tablespoons mint (or 1 tablespoon dried mint), chopped


  1. Gently squeeze excess moisture from cucumber in paper towels.
  2. Combine yoghurt, garlic and mint in a small bowl.
  3. Stir cucumber into yoghurt mixture.

Dietitian Notes / Recipe Tips

To serve as a raita dip with curry, remove garlic.

Serve as an accompaniment to a Greek salad with pita bread. Can be stored in the fridge for 2 days.


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Provider Acknowledgement

Recipe and image reproduced with permission from LiveLighter © State of Western Australia 2015. For more healthy recipes and tips visit

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