5.0 from 399 votes
Cucumber Yogurt Sauce
Easy to make, this Lebanese cucumber yogurt sauce is ready to serve in minutes and made with a few simple ingredients. Fresh and cooling and can be made ahead of time.
Prep Time
5 mins
Total Time
5 mins
Servings: 12 servings
Calories: 65 kcal
Course:
Condiments
Cuisine:
Middle Eastern
Ingredients
- 32 ounces plain low fat yogurt
- ½ cup water
- 4 Persian cucumbers finely chopped
- 1 tablespoon dried mint
- 4 garlic cloves pressed or grated
- 1 teaspoon salt
- extra virgin olive oil for drizzling
Instructions
- Place the yogurt and water in a large bowl and use a whisk or fork to combine until smooth. Add the cucumbers, mint, garlic and salt, and stir to combine.
- Taste and adjust seasoning, or add a couple more tablespoons of water to thin out the sauce as desired.
- Serve cold with a drizzle of extra virgin olive oil
Cup of Yum
Notes
- Storage: Store any leftovers in an airtight container. The sauce will last up to 3 days in the fridge.
- Make Ahead Tips: You can make the cucumber yogurt sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.
Nutrition Information
Calories
65kcal
(3%)
Carbohydrates
5g
(2%)
Protein
8g
(16%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
4mg
(1%)
Sodium
227mg
(9%)
Potassium
72mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
94IU
(2%)
Vitamin C
2mg
(2%)
Calcium
99mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 65
% Daily Value*
| Calories | 65kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 4mg | 1% |
| Sodium | 227mg | 9% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 94IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 99mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.