Prep 10 mins
Cook 0 mins
You will find dozens of uses for this mild-yet-flavorful, fresh and cucumber-cool sauce. Serve as a dip with vegetables, or with lemon-baked chicken, falafel, lentil or veggie burgers. Go Greek, or don't!
- 2 cups nonfat plain yogurt
- 1 teaspoon fresh dill, chopped
- 1 medium cucumber, diced
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 tablespoon lemon juice or 1 tablespoon vinegar
- 1⁄8 teaspoon salt
- Combine and refrigerate overnight for flavors to mix. Cucumber will leak liquid, so if it appears dry at first, it is expected.
- Provides per serving: 63 calories, 0 g saturated fat, 1 g monounsaturated fat, 0 g polyunsaturated fat, 4 g of carbohydrate, 0 g of fiber, 8 g of protein, and 36 milligrams of sodium.
I use sour cream if I don't have plain yogurt and I add fresh mint. Love this!
Loved this great sauce! I used it as a dip/spread for wheat thins - yum - but I think it would be great on a wrap or with grilled chicken too. I'm glad I took the time to make this ahead to give the flavors time to really come together. Thanks for posting your recipe! Made for Spring Pick-A-Chef 2012
Very enjoyable. I made half of this as directed and used it for a veggie dip. Thanks for sharing. Made for Spring PAC 2012.