Potato, Cucumber and Yogurt Dip

Potato, Cucumber and Yogurt Dip
  • 1 1/4 cup
  • 0:15 Preparation
  • 0:30 Cooking
  • 0:45 Total Time


Add all
  • 2

    medium potatoes

  • 3/4 cup
    (190 mL)

    plain 2% yogurt

  • 1

    English cucumber

  • 1 tsp.
    (10 mL)

    cider vinegar

  • 1

    clove of garlic, chopped

  • Salt and freshly ground pepper to taste

  • 1 cup
    (250 mL)

    plain 2% yogurt


Peel and cook potatoes in boiling salted.Stir yogurt into the mashed potatoes.

Use a food processor to chop the cucumber (skin on). Drain excess fluid and add to previous mixture.

Add cider vinegar and garlic. Season with salt and freshly ground pepper.

Put the unused yogurt into a large enough bowl, incorporate the mixture and stir gently.

Refrigerate 1 hour before serving. This dip can also be served on melba toast, or dried mini-pitas.

Source: Féd. producteurs de pommes de terre du Québec