Food & Recipes

Cucumber Yogurt Dip

by Kim Laidlaw

Cucumber Yogurt Dip

This creamy veggie dip comes together in seconds. For more kid-friendly recipes, pick up Baby & Toddler on the Go.


½ cup (4 oz/125 g) plain whole-milk yogurt
2 tablespoons finely shredded English cucumber
½ teaspoon finely chopped fresh mint
1 teaspoon fresh lemon juice
Kosher salt

In a bowl, stir together the yogurt, cucumber, mint, and lemon juice. Season to taste with salt. 

Dip It: Try cooked broccoli florets or asparagus spears; halved cherry tomatoes; or whole-grain toast strips.


Store It: Refrigerate in an airtight container for up to 3 days.


Pack It: Pack the dip and dippers in separate covered containers.