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Dip and spread

Cucumber-Yogurt Sauce

This spin on the Greek tzatziki sauce combines the coolness of grated cucumber with the punch of fresh garlic. Scoop up with pita triangles or spoon over chicken.

Serves 12
Ready in 25 mins
Prep time 25 mins
65 calories per serving


> 2 large kirby cucumbers
> 1/2 tsp salt
> 2 cloves garlic
> 3 tbsp fresh dill
> 2 cups reduced fat 2% Greek yogurt
> 1 1/2 tbsp white wine vinegar
> 3 tbsp olive oil


Halve cucumbers lengthwise and scrape out seeds with spoon. Using a box grater, coarsely grate the cucumber. Toss with salt and let cucumber drain in a colander for 15–20 min. Press out any excess moisture, then pat dry with paper towels.
Crush garlic with press. Finely chop dill. Add both to a medium bowl with yogurt, vinegar, oil, salt, and pepper.
Stir grated cucumber into the yogurt mixture.

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