Cucumber and dill yoghurt dip

Take a moment to relax on the night before Christmas with Bluebird Copper Kettle Kumara Crisps paired with a light and tangy cucumber and dill yoghurt dip. It's the perfect light snack before the day of indulgence ahead!

  • 30 mins preparation
  • Serves 4
  • Print
Try this combo of Bluebird Copper Kettle Kumara Crisps and cucumber and dill yoghurt dip with this delicious mulled wine recipe.


  • 600 gram natural unsweetened yoghurt
  • 1 small telegraph cucumber, grated
  • 1 tablespoon finely chopped dill
  • 1 small clove garlic, finely minced
  • 1 tablespoon cider vinegar or white vinegar
  • 2 tablespoon extra virgin olive oil
  • salt and pepper, to season


  • 1
    Line a colander with a clean linen or muslin cloth. Add the natural yoghurt, wrap the cloth over to cover and leave to sit in the sink for an hour. The whey will drain away and leave a thick yoghurt mixture.
  • 2
    Add the cucumber to a sieve and leave to drain for 30 minutes.
  • 3
    Once the yoghurt and cucumber have been drained of excess moisture, add with the dill, garlic, vinegar and salt and pepper and mix together in a bowl.
  • 4
    Sprinkle over a few dill leaves to serve.


  • Serve this cucumber and dill yoghurt dip with Bluebird Copper Kettle Kumara Crisps. - This dip can be kept for a couple of days in the fridge.