When it’s hot out, I make this clever cucumber sauce that takes just 10 minutes to make: fresh, quick, and delicious even just spread on bread with only 85 calories!
When it’s hot out, I make this clever cucumber sauce that takes just 10 minutes to make: fresh, quick, and delicious even just spread on bread with only 85 calories!
This cucumber sauce is one of those incredibly simple recipes that transforms your dish. It’s fresh, creamy, fragrant with dill , and has a hint of garlic that instantly enhances its flavor. It’s a bit like tzatziki, admittedly, but here we keep it quick and easy: just a few ingredients, a little chilling in the refrigerator, and you have a perfect sauce to accompany vegetables, meat, fish, wraps, meatballs, or even just warm bread. The real trick is to squeeze the cucumber well, otherwise the sauce becomes watery.
Cucumber dip with Greek yogurt: fresh, creamy, and ready to keep in the fridge.
Times
Preparation: 10 minutes
Resting in the refrigerator: 1 hour
Total time: approximately 1 hour and 10 minutes
Portions
For 4 servings
Nutritional values
Values may change depending on the Greek yogurt used, the amount of oil, and how much cucumber is squeezed.
Per 100 g approximately:
Calories: 65-85 kcal
Protein: 4-6 g
Carbohydrates: 3-5 g
Fat: 4-6 g
Per serving approximately:
Calories: 60-80 kcal
Protein: 4-5 g
Carbohydrates: 3-4 g
Fat: 4-5 g
Ingredients
200g Greek yogurt or sour cream
200 g cucumber
1 tablespoon extra virgin olive oil
1 clove garlic, crushed or grated
Chopped dill to taste
Salt to taste
Optional:
1 tablespoon white wine vinegar
or 1/2 teaspoon lemon juice
If you want a more delicate flavor, use only half a clove of garlic. If you want a more intense sauce, prepare it a few hours ahead: it becomes even more fragrant in the refrigerator.
Preparation
1. Prepare the cucumber
: Peel the cucumber and grate it with a coarse grater. Place it in a small bowl, add a pinch of salt , stir, and let it rest for a few minutes. This step helps it lose excess water.
2. Dress the yogurt. Pour the Greek yogurt
into a bowl . Add the crushed garlic clove , chopped dill , and extra virgin olive oil . Mix well until smooth.
3. Squeeze the cucumber.
Transfer the cucumber to a fine-mesh strainer and squeeze it very well with a spoon or your clean hands. It should remove as much water as possible, so the sauce stays nice and thick.
4. Combine everything.
Add the squeezed cucumber to the seasoned yogurt. Mix thoroughly, then taste and adjust the salt . If you want a fresher note, add a few drops of lemon or a little vinegar.
5. Let it rest.
Cover the bowl and refrigerate the cucumber sauce for at least 1 hour . Resting helps the flavors meld and makes it even better.
Serve cold, perhaps with a drizzle of olive oil and some fresh dill. It’s a versatile sauce: light, quick, and perfect when you want to enhance even a very simple dish.
