Turmeric Yogurt Dip

dip olive oil turmeric cucumber greek yogurt garlic ginger lemon mint crudite bread crackers healthyish

Ingredients

2 Tbsp. extra-virgin olive oil

1 tsp. ground turmeric

½ English hothouse (or 2 mini) cucumbers

1 cup whole-milk Greek yogurt

1 small garlic clove, finely grated

1 Tbsp. chopped mint

1 tsp. finely grated peeled fresh ginger (from one ½" piece)

½ tsp. finely grated fresh lemon zest

1 Tbsp. fresh lemon juice

Kosher salt

Sliced raw vegetables, bread, and/or crackers (for serving)

Method

Heat oil and turmeric in a small saucepan over medium-low, stirring occasionally, just until oil begins to bubble, 2–3 minutes. Let cool.

Coarsely shred cucumbers on the large holes of a box grater. Squeeze out excess liquid. Transfer cucumbers to a medium bowl. Add turmeric oil, yogurt, garlic, mint, ginger, lemon zest, and lemon juice; season with salt and stir to combine. Serve with crudités alongside for dipping.