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
Having kid-friendly sauces as a part of family meals can be an easy way to sprinkle in 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.
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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 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.
- Dice the cucumber finely and mince the garlic. (You can also grate the cucumber on a box grater if you prefer that texture.)
- Add to a small bowl with the rest of the ingredients.
- Stir well to incorporate the flavors.
- Serve or store in the refrigerator until ready to use.
Serving Suggestions
Similar to tzatziki sauce, this sauce is delicious with grain bowls, particularly with roasted veggies and Lamb Meatballs; falafel; lamb burgers; Chicken Meatballs; chopped romaine lettuce; sliced veggies like cucumbers, snap peas, cherry tomatoes; pita bread; 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 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.
Related Recipes
I’d love to hear your feedback on this post, so please comment below to share.
Easy Cucumber Yogurt Sauce
Ingredients
- ½ cup whole-milk plain Greek yogurt
- ½ cup sliced cucumber
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- 1 small clove garlic, minced (optional)
Instructions
- 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 the fridge or use right away.
- Store in an airtight container in the fridge for up to 5 days.
Equipment
Notes
- 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 or falafel; as a dip for sliced cucumbers; with meatballs; or on salads.
Nutrition
This post was first published January 2020.
Made this to go with the chickpea fritters and it was so tangy and flavorful. I added the garlic, YUM.
This sounds great, we tried it, but can only find non-fat greek yoghurt in our area (Chobani). We weren’t fans of this recipes personally because it was quite watery (maybe bc of the cucumber), BUT we are fans of all your other stuff. We’ll keep an eye out for full fat and see if that makes a difference!
I wanted to start by saying thank you so much for all of these recipes as they have helped me tremendously with getting my son to eat healthy! I wanted to ask if you tried freezing this sauce or how well you believe this would hold up being frozen?
Hi and you’re so welcome! I don’t think I’d freeze it since the cucumbers might turn the sauce a funky consistency. It should store for 3-5 days in the fridge though so maybe there’d be enough time to use it?