Dill Cucumber Sauce

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.

Cucumber Dill Sauce
Yield: 4 servings

Ingredients:

  • ½ cup nonfat Greek yogurt
  • 3 tablespoons reduced fat mayonnaise
  • 1 cucumber (peeled, with seeds removed), gently rubbed under cold running water, finely chopped
  • 1 tablespoon sweet onion, finely chopped
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1 garlic clove, minced
  • ½ teaspoon sugar
  • Freshly ground pepper, to taste

Directions:

  1. Wash your hands with soap and water.
  2. Mix all ingredients together.
  3. Refrigerate for about 1 hour to allow flavors to blend.
Notes: 

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.

Nutrition Information:

  • Calories 60
  • Total Fat 2.5g
  • Saturated Fat 0g
  • Cholesterol 5mg
  • Sodium 105mg
  • Total Carbohydrates 6g
  • Fiber 0g
  • Total Sugars 3g, includes 1g Added Sugars
  • Protein 3g
  • Vitamin D 0%
  • Calcium 4%
  • Iron 0%
  • Potassium 4%

Source:

Recipe written by Alice Henneman.

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