Easy Cucumber Yogurt Sauce

With just 4 simple ingredients, this Cucumber Yogurt Sauce comes together in minutes and is a flavorful, yet mild topping or dip to make grain bowls, chicken, meatballs, veggies, pita chips, and more extra yummy.

Course Sauce

Cuisine Middle Eastern

Prep Time 10

Cook Time 0

Total Time 10

Servings (Makes about 1 cup)

Calories 23kcal

Author Amy Palanjian

Equipment

Ingredients

½ cup whole-milk plain Greek yogurt
½ cup sliced cucumber
1 tablespoon fresh lemon juice
¼ teaspoon salt
1 small clove garlic, minced (optional)

US Customary - Metric

Instructions

Add all ingredients to a blender. Blend on low and increase to medium according to how smooth or chunky you'd like the sauce. (I like it with some cucumber chunks, so I keep it fairly low.) Alternatively, you can do this in a food processor.
Chill in the fridge or use right away.
Store in an airtight container in the fridge for up to 5 days.

Notes

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.
Store in an airtight container in the fridge for up to 5 days.
Add the garlic for more flavor or leave it out to make a milder sauce.
Add some freshly grated lemon zest for additional lemony flavor.
Use over grain bowls or falafel; as a dip for sliced cucumbers; with meatballs; or on salads.

Nutrition