Yogurt Cucumber Sauce
![Yogurt Cucumber Sauce photo](https://cookingessentials.cals.ncsu.edu/wp-content/uploads/sites/116/2022/07/yogurtCucumberSauce.jpg)
This is a versatile sauce that can be a dip for vegetables or a topping for grain bowls. It can be thinned with milk or water for a great dressing for salad.
Serves: | 16 |
---|---|
Serving Size: | 2 Tablespoons |
Prep time: | 5 minutes |
Cook time: | 0 minutes |
Total time: | 5 minutes |
Ingredients
- 1 cucumber or 1/2 European cucumber, peeled and seeded
- 1 cup nonfat, plain yogurt (Greek or regular)
- 1 Tablespoon fresh dill, chopped fine (or 1 teaspoon dried dill)
- 2–3 Tablespoons of lemon juice (or the juice from 1 lemon)
- Salt to taste
Directions
- Peel and seed the cucumber.
- Removing the seeds is important so your sauce is not watery.
- Grate the cucumber using the medium or large size on a box grater or in a food processor.
- Mix all remaining ingredients. Start with 1/2 teaspoon salt and adjust if needed.
![Yogurt Cucumber Sauce Yogurt Cucumber Sauce label](https://cookingessentials.cals.ncsu.edu/wp-content/uploads/sites/116/2022/07/Label-YogurtCucumberSauce.png)
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