Inspired by a classic creamy Greek dip, this condiment will curb your cravings and keep you full for hours!
Let’s face it: we all get the craving for creaminess once in a while, and some options are better than others… this one, for example, is a big win in my cookbook!
It’s absolutely luscious, yet packed with protein and nutritious cucumbers, so it satisfies in more ways than one. This is the perfect dip to serve on a mezze platter alongside other classics like Greek Fava and Hummus, with Fries. You can even double down on the cukes by dipping slices of them in it as well. I enjoy gluten-free crackers with this sauce, but some people prefer slices of warm pita bread.
However you choose to serve this sauce, it’s going to become a big hit at your next gathering. The best part is: it’s so easy to make, you can double or triple the batch to share it with as many people as possible!
Is Cucumber Sauce Healthy?
Indeed, this is one of the healthiest sauces you could make! Greek yogurt is full of protein and calcium, and so if I’m not throwing it into a post-workout smoothie, I’m using it in hearty sauces like this one. Cucumbers are super hydrating, and so interestingly they’re also great to have after a workout or busy day. Overall, this recipe is rich in both flavor and nutrients. Plus, you can easily make it vegan by exchanging Greek yogurt for your favorite plant-based yogurt (I like cashew milk yogurt because it’s the creamiest). With no added sugar, gluten, or preservatives, this is one spiffy sauce!
Is this the same as Tzatziki?
While this recipe is inspired by the classic Greek yogurt sauce, Tzatziki, there is one subtle difference that has a huge impact on the overall flavor. Tzatziki is known for its use of fresh mint, which creates an aromatic burst of green that complements the yogurt’s creaminess. The mint also helps to cleanse the palate and leaves a refreshed aftertaste. With this sauce, on the other hand, there’s more emphasis on the bright acidity of lemon juice, making it tangier instead of minty. Since both sauces use the same base ingredients, it’s easy to make them side-by-side and see which one you prefer.
INGREDIENTS
- 1 medium cucumber, grated and drained
- 2 cups plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Prepare
Grate cucumber, mince garlic, chop dill.
Mix
Combine all ingredients in a bowl.
Chill
Refrigerate to meld flavors.
Devour!
FAQs & Tips
This recipe is designed to be prepared and then sit for at least 30 minutes before serving so that the flavors mingle, so feel free to make it ahead of time and let it sit covered in the fridge overnight. It will keep in the fridge for up to 5 days. I don’t recommend freezing it, as thawing will alter the texture… unless of course you want to make cucumber frozen yogurt!
If you have one handy, it’s a great tool to make the first steps of this recipe go by like a breeze! Just chop the cucumber into chunks and throw in the rest of the ingredients, pulse a few times until everything is well-blended but still a little chunky… and enjoy! I also like this option because it gives you more control over how chunky or smooth you want the sauce to be.
Adding even more seasonings to the mix is always fun, but we do want to be delicate here. With such subtle flavors, it’s important to pick the right ones. I suggest adding 1/2 to 1 tablespoon of rosemary if you’re seeking a more floral flavor, or 1 teaspoon of cumin if you’re craving a nutty kick. Add a little at a time and taste between each addition so you can find that sweet spot for seasoning.
Serving Suggestions
Other than the dippable mezze platter options I mentioned before, this sauce also goes surprisingly well on top of main dishes like Greek Lemon Rice, Greek Orzo Salad, Grilled Stuffed Peppers, or Chickpea Fritters.
For a meatier option, you can dip Greek Turkey Meatballs with Feta or Kofta Kebabs in this sauce… what a mouthwatering Mediterranean meal!
Cucumber Sauce
Ingredients
- 1 medium cucumber grated and drained
- 2 cups plain Greek yogurt
- 3 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh dill chopped
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
-
Grate the cucumber and use a clean cloth to squeeze out excess water. Mince the garlic and chop the dill.
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In a bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and pepper, and the olive oil. Mix until well combined.
-
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Nutrition
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