Cucumber Mint Spread
Cucumber Mint Spread
Cool, creamy, and herby—this fresh cucumber–mint spread comes together in minutes. It’s perfect with crackers and pita, or as a light sandwich spread and veggie dip.
Ingredients
- 1 medium cucumber, grated (about 1 cup / 130 g)
- 1/2 tsp kosher salt (for draining cucumber)
- 1/3 cup (80 g) Greek yogurt (2% or whole)
- 1 tbsp finely chopped fresh mint
- 1 tsp lemon juice or zest, to taste
- 1 small garlic clove, very finely minced (optional)
- Freshly ground black pepper, to taste
- Optional: 1–2 tsp olive oil for extra silkiness
Moisture control: Salt the grated cucumber, let stand 5–10 minutes,
then squeeze in a clean towel until nearly dry. This prevents a watery spread.
Details
Equipment
- Box grater (coarse holes)
- Clean kitchen towel or paper towels
- Mixing bowl & spoon
Directions
- Grate & drain: Grate cucumber and toss with 1/2 tsp salt. Rest 5–10 minutes, then squeeze out as much liquid as possible.
- Mix: In a bowl, combine drained cucumber, Greek yogurt, mint, lemon, and garlic (if using). Add a drizzle of olive oil for richness, if desired.
- Season: Stir in pepper and additional salt or lemon to taste.
- Chill & serve: Refrigerate 15–30 minutes to thicken and let flavors meld. Serve with crackers, sliced cucumbers, or warm pita.
Serving Ideas
- Spread on toast with tomato slices and a pinch of flaky salt.
- Layer into wraps or pita pockets with falafel, grilled chicken, or veggies.
- Thin with lemon juice to make a light salad or grain-bowl dressing.
Variations
- Tzatziki-style: Add 1–2 tbsp chopped dill and a swirl of olive oil.
- Spicy: Stir in a pinch of Aleppo pepper or red pepper flakes.
- Dairy-free: Use a thick plant-based yogurt.
- Extra herby: Swap half the mint for parsley or chives.
Storage
Refrigerate in an airtight container up to 3–4 days. Stir before serving—some natural cucumber liquid may separate.