- 1 large english cucumber about a 1⅓ cup after shredded and draining
- 1 ½ cups full fat greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic minced
- 1 Tablespoon fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil as garnish if serving in a serving bowl
- Cut the cucumber lengthwise and remove all the seeds. Shred the cucumber and use a kitchen towel to squeeze out any excess liquid in the cucumber. When finished squeezing the liquid out, place it in a medium sized bowl.
- Add the yogurt, lemon juice, garlic, fresh dill, salt, and pepper. Stir it all together and place it in the fridge to allow the flavors to blend for about a half-hour.
- If you can, use an English cucumber that’s seedless to make this dip even easier to make.
- Make sure to use Greek yogurt as plain yogurt will be too runny.
- You can use a food processor for a box grater to shred the cucumber faster.
- You need to make sure that you drain your cucumber well or the sauce will be watery.
- Try freezing the sauce in an ice cube tray for easy single-serving portions.
- This can also be frozen as a whole, see my tips above on how to do that.
- This goes great on so many things from gyros, pita bread, satay, shawarma and more!
Calories: 91kcal | Carbohydrates: 6g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 320mg | Potassium: 229mg | Fiber: 1g | Sugar: 4g | Vitamin A: 91IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 1mg