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Description
This version of the classic yogurt sauce gets a double dose of fresh dill and mint, which gives it extra freshness and fragrance. Serve the sauce as a cooling counterpart to anything spicy or grilled, especially chicken, lamb, or fish; or serve it as a dunk sauce for falafel, pita bread, or raw veggies. It makes 2 2/3 cups, so you'll have plenty for experimenting. The sauce tastes even better after resting for a couple of hours, which lets the flavors bloom and marry. The recipe is a Yummly original created by Martha Holmberg.
Ingredients
- 2 Persian cucumber (or English cucumber; 2 Persian cucumbers weigh 1/2 pound)
- 1 tsp. salt (for cucumbers)
- 1 clove garlic (roughly chopped)
- 2 Tbsp. fresh mint leaves (roughly chopped, lightly packed)
- 2 Tbsp. fresh dill (roughly chopped, lightly packed)
- 2 cups plain greek yogurt (preferably whole milk)
- 3 Tbsp. fresh lemon juice (plus more to taste)
- 2 tsp. finely grated lemon zest (lightly packed)
- 1/2 tsp. hot sauce (such as Tabasco, plus more to taste)
- 1 tsp. salt (for sauce, plus more to taste)
- 1 pinch black pepper (plus more to taste)
Directions
- Peel cucumbers. If you're using an English cucumber instead of Persian, scrape out any watery seeds using a teaspoon. Cut cucumbers into small dice.
- Toss cucumbers with salt for cucumbers and pile into a strainer. Let sit for 20 minutes to draw off excess liquid.
- Meanwhile, put garlic, mint, and dill in a food processor and pulse a few times to chop more finely.
NutritionView More
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| Calories35Calories from Fat10 |
| % DAILY VALUE |
| Total Fat1.5g2% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium460mg19% |
| Potassium160mg5% |
| Protein2g |
| Calories from Fat10 |
| % DAILY VALUE |
| Total Carbohydrate5g2% |
| Dietary Fiber<1g2% |
| Sugars3g |
| Vitamin A2% |
| Vitamin C8% |
| Calcium8% |
| Iron0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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