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–+ servings
Large bowl of Lebanese yogurt sauce drizzled with olive oil
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5 from 132 votes

Cucumber Yogurt Sauce

Easy to make, this Lebanese cucumber yogurt sauce is ready to serve in minutes and made with a few simple ingredients. Fresh and cooling and can be made ahead of time.
Prep Time5 minutes
Total Time5 minutes
Course: Condiments, Sauces
Cuisine: Middle Eastern
Servings: 12 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 32 ounces plain low fat yogurt
  • ½ cup water
  • 4 Persian cucumbers finely chopped
  • 1 tablespoon dried mint
  • 4 garlic cloves pressed or grated
  • 1 teaspoon salt
  • Extra virgin olive oil for drizzling

Instructions

  • Place the yogurt and water in a large bowl and use a whisk or fork to combine until smooth. Add the cucumbers, mint, garlic and salt, and stir to combine.
  • Taste and adjust seasoning, or add a couple more tablespoons of water to thin out the sauce as desired.
  • Serve cold with a drizzle of extra virgin olive oil

Notes

Storage: Store any leftovers in an airtight container. The sauce will last up to 3 days in the fridge.
Make Ahead Tips: You can make the cucumber yogurt sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.

Nutrition

Calories: 65kcal | Carbohydrates: 5g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 227mg | Potassium: 72mg | Fiber: 1g | Sugar: 4g | Vitamin A: 94IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 1mg

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