Cucumber, Mint & yogurt Dip with Wholemeal Pitta

Name: Cucumber, Mint & yogurt Dip with Wholemeal Pitta
Prep time: 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 200g natural Greek yogurt; 1/2 cucumber (deseeded and finely diced); Small handful of fresh mint (chopped); 1 tbsp lemon juice; 1/4 tsp ground cumin; Pinch of salt; 2 wholemeal pitta breads (cut into strips); Carrot and cucumber sticks for dipping

Cool & Refreshing Snack

Children's Nutrition Gut Health & IBS Weight Loss

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This probiotic yogurt dip blends crisp cucumber and fresh mint for a gut-friendly snack, perfect with wholemeal pitta, a Harman Bajwa recipe.

Prep5 min

Cook0 min

Serves4 servings

Nutrition per serving

135kcal

8gProtein

2gFibre

20gCarbs

3gFat

Nutritionist’s Note

I love recommending this dip as a gut‑friendly snack because the natural Greek yogurt supplies around 8 g of high‑quality protein and live cultures that support a healthy microbiome, while the cucumber and mint keep the calorie load low and add plenty of water‑rich vitamins. The wholemeal pitta strips contribute an extra 2 g of fibre per serving, helping to stabilise blood glucose and keep you feeling fuller for longer – ideal for anyone on a weight‑loss programme. It’s also gentle enough for children, with a mild lemon‑cumin flavour that encourages them to enjoy raw veg sticks while still getting a balanced mix of protein, carbs and fibre.

Ingredients

200g natural Greek yogurt
1/2 cucumber (deseeded and finely diced)
Small handful of fresh mint (chopped)
1 tbsp lemon juice
1/4 tsp ground cumin
Pinch of salt
2 wholemeal pitta breads (cut into strips)
Carrot and cucumber sticks for dipping

Method

In a bowl, combine the yogurt, diced cucumber, chopped mint, lemon juice and cumin.
Season with a pinch of salt and stir well.
Toast the pitta breads lightly and cut into strips.
Serve the dip with pitta strips and vegetable sticks.

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Storage

Store the dip in an airtight container in the fridge for up to 3 days. Give it a quick stir before serving if any liquid separates. Do not freeze this dip, as the yoghurt will split and the cucumber will become soggy upon thawing. Store pitta strips separately in an airtight bag at room temperature for 1-2 days and re-crisp in a warm oven for 2 minutes.

Tips

Squeeze the diced cucumber in a clean tea towel before adding it to the yoghurt to draw out excess moisture; this prevents the dip from becoming watery if left to sit.
Keep the cucumber skin on to retain extra fibre and beneficial polyphenols, and consider drizzling extra virgin olive oil over the top to enhance the absorption of fat-soluble vitamins.
For a gut-health upgrade, swap half of the Greek yoghurt for strained, plain kefir to introduce a broader variety of live bacterial cultures.