Quick Cucumber Sauce


  1. Peel the cucumber and coarsely grate it. Place it in a clean tea towel or dish towel and squeeze tightly over a sink to remove excess liquid.

  2. Mince the garlic. Juice the lemon.

  3. In a medium bowl, stir together all ingredients, then stir in about 2 to 3 tablespoons of water, until the sauce is smooth and creamy (the water amount will vary based on the yogurt brand). Store for up to 1 week refrigerated.


*If you prefer using fresh dill or have it on hand, you can use 2 tablespoons finely chopped fresh dill.

  • 1 cup grated cucumber (1 medium or 2/3 large)

  • 1 small garlic clove

  • 2 tablespoons fresh lemon juice

  • 1 cup full fat Greek yogurt

  • 1 tablespoon olive oil

  • 2 teaspoons dried dill*

  • ½ teaspoon kosher salt

  • Fresh ground black pepper

  • Water