Author: Alice Henneman
Dill Cucumber Sauce is delicious served with fish and is a great way to use summer’s abundant supply of cucumbers. It is especially tasty with salmon. Or, use it for a vegetable dip or a topping for baked potatoes. Nonfat Greek yogurt adds calcium and helps keep the calories down.
This was the perfect recipe to use for the last of the cucumbers I received in my CSA box from my farmer, Pekarek’s Produce. It is one of my husband’s favorite recipes. He’ll eat any of the remaining sauce straight from the serving dish!
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons reduced fat mayonnaise
- 1 cucumber (peeled, with seeds removed), finely chopped
- 1 tablespoon sweet onion, finely chopped
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 garlic clove, minced
- 1/2 teaspoon sugar
- Freshly ground black pepper, to taste
- Mix all ingredients together.
- Refrigerate for about 1 hour to allow flavors to blend.
- A quick way to remove the seeds from a cucumber is to cut it in half and scoop them out with the tip of a teaspoon-size measuring spoon.
- You also might like to thin this sauce with a little milk and use it for a salad dressing.
- Refrigerate sauce after it has been at room temperature for 2 hours, total time, and plan to enjoy any remaining sauce within 3 to 4 days.