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Cucumber Dill Dip



  • 1 ½ cups Greek yogurtgluten-free cucumber dill dip
  • 1 large cucumber, grated
  • ¼ cup finely chopped onion
  • 1 tablespoon dried dill weed
  • Salt & pepper
  • Sliced vegetables (peppers, carrots, celery, etc.)
  • Blue Diamond Baked Nut Chips (try Sea Salt or Sour Cream & Chive)


1.   Combine all ingredients and mix well. Salt and pepper to taste, then mix again.

2.   Refrigerate for at least 2 hours before serving.

3.   Serve with slice vegetables and Blue Diamond Baked Nut Chips. Also goes nicely with grilled salmon or chicken.

For more gluten-free recipes, visit the Blue Diamond Recipe Box »

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