Description
This refreshing cucumber yogurt sauce is perfect as a dip or a side for various dishes.
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 is great served with grilled meats or as a dip for vegetables.
- Make sure to properly drain the cucumber to avoid a watery sauce.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: No cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 10mg