Description
A refreshing cucumber yogurt sauce perfect for dipping or as a salad dressing.
Ingredients
Scale
- ½ English cucumber (6 ounces – peeled and sliced)
- ⅛ teaspoon kosher salt
- 1–2 cloves garlic
- ½ teaspoon lemon juice
- ½ tablespoon olive oil
- 1 cup plain Greek yogurt
- 2 teaspoons chopped dill
Instructions
- Grate the cucumber using a box grater or food processor.
- Sprinkle the grated cucumber with salt, then wrap it in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. This step is important because excess moisture can make the sauce watery.
- Let the cucumber rest for a few minutes.
- While it sits, stir together the grated garlic, lemon juice, olive oil, Greek yogurt, and dill in a medium bowl.
- Add the drained cucumber to the yogurt mixture and stir until well blended.
- Serve right away or refrigerate until ready to use. Drizzle a bit of olive oil on top before eating for extra flavor.
Notes
- This sauce can be served with grilled meats or used as a dip for fresh vegetables.
- For a spicier version, add a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Category: Sauces
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: ¼ cup
- Calories: 60
- Sugar: 2g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 5mg