Easy Cucumber Yogurt Sauce

With just 4 simple ingredients, this Cucumber Yogurt Sauce comes together in minutes and is a flavorful, yet mild topping or dip to make grain bowls, chicken, meatballs, veggies, pita chips, and more extra yummy.

Cucumber Yogurt Sauce

Adding kid-friendly sauces to family meals can be an easy way to add flavor that everyone can add (or not add!) to their liking. I’m always looking for versatile options that work with a variety of foods and this cucumber sauce is a go-to.

This cucumber dip is delicious with sliced cucumbers and snap peas for a simple pre-dinner snack. Or with cherry tomatoes and pita. We also love it drizzled over grain bowls—particularly with lamb meatballs. It’s also so good with Mediterranean foods like falafel.

Ingredients You Need

To make this recipe you’ll need to have the following ingredients on hand or to plan to pick them up from the store.

• Plain whole milk yogurt: The base of this dip is yogurt, so I like to use the plain whole milk variety for creaminess. You can also use plain Greek yogurt if you prefer, though the sauce will be a little thicker.
• Fresh lemon: Grated lemon zest and juice ensures that the sauce has a nicely balanced flavor and is bright and fresh.
• Cucumber: Finely diced cucumber (or you can grate it) adds flavor and texture to the yogurt sauce. I usually use English or hot house cucumbers, which have fewer and smaller seeds and thinner skin. You can use a regular variety and peel the skin if it is very thick.
• Salt: A touch of salt helps balance the flavors in the sauce. If sharing this with a baby, you can salt the mixture after you remove some for their serving.
• Garlic (optional): Adding minced garlic boosts the flavor in a really delicious way.

Step-by-Step Instructions

Here’s a look at how to make this easy yogurt recipe so you know what to expect from the process. Scroll down to the end of the post for the full information, including amounts and timing.

1. Dice the cucumber finely and mince the garlic. (You can also grate the cucumber on a box grater if you prefer that texture.)
2. Add to a small bowl with the rest of the ingredients.
3. Stir well to incorporate the flavors.
4. Serve or store in the refrigerator until ready to use.

Serving Suggestions

Similar to Tzatzki sauce, this sauce is delicious with grain bowls, particularly with roasted veggies and Lamb Meatballs, falafel, with lamb burgers, Chicken Meatballs, chopped romaine lettuce, with sliced veggies like cucumbers, snap peas, cherry tomatoes, or pita bread as a dip, and chicken.

How to Store

Store in an airtight container in the fridge for up to 5 days.

Best Tips for Success

• I prefer to use English or hot house style cucumbers as the seeds are smaller and the skin is thinner. I leave the skin on if using this variety.
• If using a traditional cucumber or one with thicker skin, you can peel it.
• Add the garlic for more flavor or leave it out to make a milder sauce.
• Add some freshly grated lemon zest for additional lemony flavor.
• Try with Lamb Meatballs, Chicken Meatballs, Tofu Nuggets, or as a dip with pita chips and veggies.

I’d love to hear your feedback on this post, so please comment below to share.

• Add all ingredients to a blender. Blend on low and increase to medium according to how smooth or chunky you’d like the sauce. (I like it with some cucumber chunks so I keep it fairly low.) Alternatively, you can do this in a food processor.

• Chill in an airtight container or use right away.

• Store in an airtight container in the fridge for up to 5 days.

• Leave the skin on the cucumber for a little color in the sauce and to make the prepping process easy. Or peel the cucumber and blend smooth if you prefer.
• Store in an airtight container in the fridge for up to 5 days.
• Add the garlic for more flavor or leave it out to make a milder sauce.
• Add some freshly grated lemon zest for additional lemony flavor.
• Use over grain bowls, falafel, as a dip for sliced cucumbers, with meatballs, or on salads.

Serving: 0.25cup, Calories: 23kcal, Carbohydrates: 3g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 82mg, Potassium: 63mg, Fiber: 1g, Sugar: 3g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 30mg, Iron: 1mg

This post was first published January 2020.