Cucumber-Yogurt Sauce
Use this sauce as a dip for vegetables or crackers, or spoon it over grilled meats!
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Serves12 (about 2 tablespoons)
SWAP ScoreWhat's this?
Ingredients
- 2 large cucumbers
- 1/2 teaspoon salt
- 2 cloves garlic
- 3 tablespoons fresh dill (or 1 1/2 teaspoons dried)
- 2 cups 2% Greek yogurt plain
- 1 1/2 tablespoons white wine vinegar (or lemon juice)
- 3 tablespoons olive oil
Directions
- Halve cucumbers lengthwise and scrape out seeds with spoon. Using a box grater, coarsely grate the cucumber. Toss with salt and let cucumber drain in a colander for 15–20 min. Press out any excess moisture, then pat dry with paper towels.
- Finely mince garlic or crush with a press. Finely chop dill. Add both to a medium bowl with yogurt, vinegar, oil, salt, and pepper.
- Stir grated cucumber into the yogurt mixture. Allow to rest in the refrigerator for at least an hour before serving.
Nutrition Facts
Cucumber-Yogurt Sauce
Amount Per Serving
Calories 66
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 4mg
1%
Sodium 102mg
4%
Potassium 125mg
4%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 4g
8%
Vitamin A
4%
Vitamin C
3%
Vitamin D0%
Calcium
4%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.
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