With just 4 simple ingredients, this Cucumber Yogurt Sauce comes together in minutes and is a flavorful, yet mild topping or dip!
– Plain whole milk yogurt – Fresh lemon – Cucumber: Finely diced cucumber (or you can grate it) adds flavor and texture to the yogurt sauce. – Salt – Garlic (optional)
Grate the garlic and chop the cucumber. I usually use English or hot house cucumbers, which have fewer and smaller seeds and thinner skin.
Chill in an airtight container or use right away. Add some freshly grated lemon zest for additional lemony flavor.
Store in an airtight container in the fridge for up to 5 days. Use over grain bowls, falafel, as a dip for sliced cucumbers, with meatballs, or on salads.
– Leave the skin on the cucumber for a little color in the sauce and to make the prepping process easy. Or peel the cucumber and blend smooth if you prefer.
The base of this dip is yogurt, so I like to use the plain whole milk variety for creaminess. You can also use plain Greek yogurt if you prefer, though the sauce will be a little thicker.