Harissa Tzatziki Dip

  • Level: Easy
  • Total: 20 min (includes standing time)
  • Active: 10 min
  • Yield: 1 1/2 cups
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1 English cucumber, peeled, halved and seeded


1 cup whole-milk Greek yogurt 

2 tablespoons harissa paste 

1 tablespoon fresh lemon juice 

1 teaspoon honey 

1 clove garlic, minced or pressed 

Freshly ground black pepper


  1. Grate the cucumber on the large holes of a box grater and place in a fine-mesh strainer or cheesecloth fitted over a bowl. Salt the cucumber and let it sit 10 minutes. Thoroughly squeeze out any excess moisture using the cheesecloth or a towel.
  2. Add the drained cucumber to a bowl with the yogurt, harissa, lemon juice, honey, garlic and some pepper. Taste and adjust the seasoning if necessary.
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