Cucumber Dill Dip

I love a good dip— hummus, tzatkiki, guacamole, salsa… but I rarely step out of my comfort zone of those four. I have a few favorites and stick with them. This dip is a “New World” version of a Hungarian dip traditionally made with cream cheese and sour cream. This version is simplified and made a bit healthier with yogurt replacing both. I personally think it does not suffer from the update and reminds me quite a bit of tzatziki. With shredded cucumbers and a punchy herb kick from the fresh dill, it is perfect for dipping potato chips and works well with sturdy vegetables like carrots and bell pepper. Try it if you are looking for something to mix up your dip game, or a simple starter for the Hungarian Grand Prix!

8 ounces thick yogurt
¼ cup shredded, unpeeled cucumber, well drained
¼ tsp Worcestershire sauce
2 tsp finely chopped fresh dill or ¼ tsp dried dill
¼ tsp garlic salt

1. Combine all ingredients and mix well.
2. Chill 1 hour before serving with vegetables or chips.

Recommended vegetables: carrots, bell pepper, celery, broccoli florets, cauliflower florets
Recommended chips: Sea Salt Kettle Chips or other potato chip of choice

Adapted from Hungarian Cookbook by Yolanda Nagy Fintor