Cucumber Yogurt Sauce with Mint and Dill

Cucumber yogurt sauce with olive oil in a bowl surrounded by herbs, lemon, and a napkin.

Thanks to fresh herbs, lemon juice, and garlic salt, this versatile sauce is so simple yet so flavorful! It's a delightful, Greek-inspired dip for veggies and pita and a tasty topping for sandwiches, meats, fish, and roasted vegetables.

Course Condiment

Cuisine American, greek

Prep Time 20

Total Time 20

Servings ¼-cup servings

Calories 44kcal

Author Lizzie Streit, MS, RDN

Equipment

Box grater

Ingredients

2 cups grated cucumber from about 1 medium cucumber, see step 1 for tips
1.5 cups whole milk Greek yogurt see notes for recommendations
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh dill
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon garlic salt
¼ to ½ teaspoon salt

US Customary - Metric

Instructions

Prepare the cucumber. If using a Persian or English/hot house cucumber, grate it on the largest holes of a box grater. These cucumbers have fewer seeds and tend to be easy to grate.
If using a garden cucumber, peel it first since the skin is tougher and may even be waxed. Since garden cucumbers have more seeds, you may want to remove the seeds and dice it into very small pieces instead of grating it.
Squeeze water out of the cucumber. You can do this by squeezing the grated cucumber between your hands over the sink and then blotting it dry with a paper towel. Or, wrap it in a clean dish towel or paper towel and wring it out as much as you can over the sink. The latter method is the most effective. Removing water from the cucumber will prevent the sauce from separating and losing flavor.
Combine the prepared cucumber, Greek yogurt, mint, dill, olive oil, lemon juice, garlic salt, and salt in a mixing bowl. Stir until combined.
Taste and adjust seasonings as desired. You can also thin the sauce by adding a few drops of water until it has reached the consistency you want.
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Notes

I have tried this recipe with so many different styles of yogurt and think Fage 5% Greek yogurt is the best option!
Keep leftovers in an airtight container in the refrigerator for up to 2 to 4 days.
Serve as a dip for veggies, pita, or crackers or on top of sandwiches, burgers, meats and fish, and roasted vegetables.

Nutrition