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Dill Cucumber Sauce
Questions or Comments? Email Author, Alice Henneman, MS, RD, Extension Educator
This 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. Other uses include as a vegetable dip and as a topping for baked potatoes. Using nonfat Greek yogurt for the base adds calcium and helps keep the calories down.
- 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 pepper, to taste
- Mix all ingredients together.
- Refrigerate for about 1 hour to allow flavors to blend.
Makes about 4 servings
- A quick way to remove the seeds from the cucumber is to cut it in half and scoop them out with the tip of a teaspoon-size measuring spoon.