Cucumber Yogurt Sauce Recipe
This Cucumber Yogurt Sauce recipe is one of the gems from my family cookbook. Even though Cucumber Yogurt Sauce is a Side Dish I relish it any time of the day. It is always prepared with Vegetable as the key ingredient. With easily procurable ingredients this Cucumber Yogurt Sauce recipe is a must try.
Ingredients
1 medium-size cucumber (8 ounces), peeled, seeded, and shredded
1/4 teaspoon salt
2/3 cup plain low-fat yogurt
1/3 cup reduced-fat sour cream
1 clove garlic, minced
2 teaspoons lemon juice
1/8 teaspoon black pepper or ground red pepper (cayenne), or to taste
2 tablespoons snipped fresh dill
Directions
1 In a colander, sprinkle the cucumber with 1/8 teaspoon of the salt and let it drain for 1 5 minutes.
Using your hands, gently squeeze the cucumber dry.
2 In a food processor or blender, whirl the cucumber, yogurt, sourcream, garlic, lemon juice, pepper, and remaining 1/8 teaspoon of salt for 30 seconds or until smooth.
Transfer the sauce to a bowl and stir in the dill.
Cover and refrigerate for at least 1 hour; will keep for up to 4 days.
Using your hands, gently squeeze the cucumber dry.
2 In a food processor or blender, whirl the cucumber, yogurt, sourcream, garlic, lemon juice, pepper, and remaining 1/8 teaspoon of salt for 30 seconds or until smooth.
Transfer the sauce to a bowl and stir in the dill.
Cover and refrigerate for at least 1 hour; will keep for up to 4 days.
