- 1 medium-large cucumber grated (peeling the cucumber is optional)
- 1 cup 8 oz plain yogurt (for thicker sauce use plain Green yogurt)
- 2 garlic cloves crushed
- 1 teaspoon dried dill weed
- 1/2 teaspoon lemon juice
- pinch of salt optional
Grate the cucumber into a bowl. Let it sit for 10 minutes, then drain off the excess liquid.
To the bowl add the yogurt, garlic, dill and lemon juice and add a pinch of salt if using.
Stir until well combined, then refrigerate for an hour and serve.
Serving: 1g | Calories: 149kcal | Carbohydrates: 22g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 259mg | Fiber: 1g | Sugar: 15g