Cucumber Yoghurt Dip

20 minutes

Yields: 8-10 servings

1 tablespoon butter
60 g breadcrumbs
150 g FAGE Total 0%, 2%, 5%
1 (~225 g) cream cheese
1 (~30 g) packet of ranch seasoning
2 tablespoons pickle juice
¼ teaspoon onion powder
¼ teaspoon garlic salt
120 g dill pickles, finely diced
1 tablespoon lemon juice
1 tablespoon chives, chopped
1 tablespoon dill, chopped

Serve with potato chips, pretzels, or vegetables – like peppers or cucumbers.

  1. Over medium-low heat, add butter and panko crumbs to a small pan. Stir and toast until lightly browned.
  2. Remove from the heat and transfer onto a plate. Set aside to cool.
  3. In a medium bowl, combine yoghurt, cream cheese, ranch seasoning, pickle juice, onion powder, and garlic salt. Mix well.
  4. Fold in pickles, lemon juice, chives, and dill.
  5. Top with panko crumbs and serve with potato chips, pretzels, pita chips, or your favorite vegetables.