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Creamy Cucumber Dill Sauce for Fresh, Flavorful Meals

Creamy Cucumber Dill Sauce

A cool, thick cucumber-yogurt sauce with fresh dill, lemon, garlic, and extra-virgin olive oil. Serve it chilled with grilled meats, vegetables, pita, falafel, gyros, or salads.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cucumber English cucumber, about 8 ounces (225 g), grated
  • 1 1/2 cups (360 g) Plain Greek yogurt, preferably whole-milk
  • 2 tablespoons Fresh dill, finely chopped
  • 1 clove Garlic clove, finely grated or minced
  • 1 tablespoon Fresh lemon juice
  • 1 tablespoon Extra-virgin olive oil
  • 1/2 teaspoon Kosher salt, plus more to taste
  • 1/4 teaspoon Freshly ground black pepper

Method
 

Step-by-Step
  1. Grate the cucumber, then place it in a fine-mesh strainer or clean kitchen towel. Squeeze firmly until as much liquid as possible has been removed, since excess cucumber water can make the finished sauce thin.
  2. Add the Greek yogurt, drained cucumber, chopped dill, garlic, lemon juice, olive oil, kosher salt, and black pepper to a mixing bowl. Stir until the ingredients are evenly distributed and the sauce looks creamy throughout.
  3. Cover the bowl and refrigerate the sauce for at least 30 minutes. This resting time allows the garlic, dill, lemon, and yogurt to blend into a more balanced flavor.
  4. Taste the chilled sauce before serving and adjust the salt, lemon juice, or dill as desired. Serve cold with grilled chicken, fish, lamb, roasted vegetables, falafel, gyros, pita, or fresh salads.

Notes

Drain the cucumber thoroughly for the thickest texture. Store covered in the refrigerator and stir before serving. The recipe yields about 1 1/2 cups.