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.
Servings 12 servings
Calories 65kcal
Equipment
Ingredients
- 32 ounces low-fat Greek 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