The article below is from Alice Henneman at cookitquick.org who made some yummy looking dill cucumber sauce. She took the cucumber seeds out, but I prefer to leave them in – I don’t notice any difference, and lets be honest… I like it as easy as possible.
Dill Cucumber Sauce is delicious served with fish and is a great way to use summer’s abundant supply of cucumbers. It is especially tasty with salmon. Or, use it for a vegetable dip or a topping for baked potatoes. Nonfat Greek yogurt adds calcium and helps keep the calories down.
This was the perfect recipe to use for the last of the cucumbers I received in my CSA box from my farmer, Pekarek’s Produce. It is one of my husband’s favorite recipes. He’ll eat any of the remaining sauce straight from the serving dish!
Dill Cucumber Sauce
- 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
- Mix all ingredients together.
- Refrigerate for about 1 hour to allow flavors to blend.
- 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.
Recipe created by Alice Henneman, MS, RDN, University of Nebraska–Lincoln Extension Educator. For more recipes and tips for fast, healthy and delicious foods, visit cookitquick.org