Dill Cucumber Sauce
Author: Alice Henneman
Yield: Makes about 1 cup
Ingredients:
- 1/2 cup nonfat Greek yogurt
- 3 tablespoons reduced fat mayonnaise
- 1 cucumber (peeled
- with seeds removed)
- finely chopped
- 1 tablespoon sweet onion
- finely chopped
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1 garlic clove
- minced
- 1/2 teaspoon sugar
- Freshly ground black pepper
- to taste
Directions:
- Mix all ingredients together.
- Refrigerate for about 1 hour to allow flavors to blend.
Alice's Tips
Removing cucumber seeds with a measuring spoon- A quick way to remove the seeds from a cucumber is to cut it in half and scoop them out with the tip of a teaspoon-size measuring spoon.
- You also might like to thin this sauce with a little milk and use it for a salad dressing.
- Refrigerate sauce after it has been at room temperature for 2 hours, total time, and plan to enjoy any remaining sauce within 3 to 4 days.