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Greek Lamb Dip

A creamy and bright dip made with leftover lamb, yogurt, and cucumbers, perfect for gatherings or a quiet night in.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Greek
Calories: 250
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1/2 pound cooked, cooled and diced lamb or roast beef Use gyro meat for traditional flavor
  • 1/2 teaspoon Greek seasoning (optional) Only necessary if using roast beef
Dairy Ingredients
  • 5.3 ounce tub plain Greek yogurt Full-fat for richness
  • 3/4 cup sour cream Full-fat recommended
Vegetable Ingredients
  • 2/3 cup peeled, seeded and shredded cucumber Ring out moisture before adding
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
Flavoring Ingredients
  • 1 tablespoon olive oil Extra if lamb is lean
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dill weed
For serving
  • Pitas or pita chips for dipping to serve with the dip Warm or crisp

Method
 

Preparation
  1. If using roast beef, toss the diced meat with the Greek seasoning. If using traditional Gyro meat, no extra seasoning is needed. Set aside.
  2. Use a thin clean towel to ring out the moisture from the cucumber and discard the juice.
  3. In a mixing bowl, combine the cucumber, yogurt, sour cream, olive oil, lemon juice, garlic powder, and dill.
  4. Stir in the meat and spread into the bottom of a shallow bowl or serving tray. Refrigerate until ready to serve.
  5. Sprinkle the lettuce and tomatoes over the dip.
Serving
  1. Serve the dip well-chilled on a shallow platter with warm pitas or crisp pita chips.
  2. Garnish with an extra drizzle of olive oil and mint leaves or paprika.

Notes

Best enjoyed within 2–3 days. Can be made ahead and refrigerated. The yogurt and sour cream will mellow over time. Freezing is not recommended.