Fuel8

Snack

Yogurt, Cucumber and Mint Dip with Carrots

Grated cucumber squeezed dry and stirred into 0% yogurt with garlic, mint and lemon. Carrots to dip. 17 g of protein for 183 kcal.

Calories
183kcal
Protein
17g
Fat
5g
Carbs
19g

Per serving, makes 1. 10 minutes of work, then ten minutes for the garlic to settle. Published 8 September 2026.

Allergens

  • Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Greek yogurt, 0% fat150 g
  • Cucumber100 g

    Weighed before grating and squeezing.

  • Garlic1 clove, about 3 g

    Half a clove is enough if you are eating this at work.

  • Fresh mintA few leaves, chopped
  • Lemon juiceA squeeze
  • Olive oil1 tsp (4 g)
  • Carrot120 g
  • SaltTo taste

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Method

  1. Coarsely grate the cucumber into a sieve, salt it and leave it for five minutes, then squeeze it hard in a clean tea towel.

  2. Stir the cucumber into the yogurt with the crushed garlic, mint, lemon and oil. Salt to taste.

  3. Leave for ten minutes so the garlic softens into the yogurt, then cut the carrots into batons and eat.

Worth knowing

  • Squeezing the cucumber is the step. Skip it and the dip is a puddle within half an hour.
  • With 0% yogurt this is 183 kcal with 17 g of protein. Five per cent yogurt adds about 60 kcal for the same 150 g.

Other snack recipes that share ingredients with this one, or every snack under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.