Cucumber spears with harissa yogurt dip pair cooling crunch with a creamy, smoky-spicy swirl for a fast snack or party appetizer.
Prep: 10 min · Chill: 15 min · Total: 25 min
Cucumber Spears with Harissa Yogurt Dip
Ingredients
Instructions
- Whisk the Greek yogurt, olive oil, lemon juice, garlic, cumin, salt, and a few grinds of black pepper in a medium bowl until smooth.
- Spoon the harissa over the yogurt and fold it through only two or three times, leaving bold red streaks instead of fully blending the dip.
- Taste and add another small spoonful of harissa for more heat or a squeeze of lemon for extra brightness.
- Cover and chill the dip for 15 minutes so the garlic and spices can mellow into the yogurt.
- Meanwhile, rinse the cucumbers, trim the ends, and quarter them lengthwise. Pat them dry so they stay crisp and do not water down the dip.
- Spread the dip in a shallow bowl. Drizzle with olive oil, then scatter over the sesame seeds, Aleppo pepper, and mint.
- Arrange the cucumber spears around the bowl and serve immediately, or refrigerate the dip and cucumbers separately until ready to eat.
Estimated per serving: 120 calories · Protein 6 g · Fat 8 g · Carbs 8 g · Fiber 1 g · Sodium 190 mg
Why This Recipe Works
- Greek yogurt: makes a cool, tangy base with enough body for dipping.
- Harissa: adds smoky chile heat and a vivid red swirl.
- Lemon and garlic: sharpen the flavor without weighing it down.
- Persian cucumbers: stay especially crisp and are naturally snack-size.
How to Get the Best Texture
Use thick strained yogurt and pat the cucumbers completely dry after cutting. Fold the harissa only a few times so each bite moves between cool yogurt and concentrated chile flavor.
Helpful Tips
- Add harissa gradually because brands vary widely in heat.
- Chill the dip briefly before serving to round out the garlic.
- Keep cut cucumbers separate until serving.
- Finish with sesame seeds for a nutty crunch.
Variations
- Herby: fold chopped mint, dill, or parsley into the yogurt.
- Smoky: add a pinch of smoked paprika.
- Dairy-free: use a thick unsweetened plant-based yogurt.
- Party platter: add radishes, carrots, peppers, and warm pita.
Storage
Refrigerate the dip in an airtight container for up to 2 days. Store cucumber spears separately for up to 1 day and pat them dry again before serving.
Frequently Asked Questions
What is harissa?
Harissa is a North African chile paste flavored with peppers, garlic, and warm spices. Heat levels vary by brand, so add it gradually.
Can I make the dip less spicy?
Yes. Start with 2 teaspoons of harissa and increase to taste. Extra yogurt also softens the heat.
Can I prepare this ahead?
The dip can be refrigerated for up to 2 days. Cut the cucumbers no more than a day ahead and store them separately.
What can I use instead of Persian cucumbers?
English cucumber works well. Halve it lengthwise, scoop out watery seeds if needed, and cut it into sturdy spears.
What else can I serve with the dip?
Try bell pepper strips, radishes, carrots, toasted pita, seeded crackers, or grilled flatbread.
Can I use low-fat yogurt?
Yes, although whole-milk Greek yogurt gives the thickest, creamiest texture. Choose strained yogurt so the dip does not become runny.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.