This simple Greek Cucumber Dill Sauce is a delicious, fresh addition to salmon, chicken, vegetables or even as a healthy dip recipe. It is quick to make in less than 15 minutes.
I think I’m on a sauce roll lately. Last week Homemade Chimichurri Sauce, this week Cucumber Dill Sauce. It’s simple to make and such a great addition to serve over salmon or any other fish, chicken, burgers, lamb or these fabulous quinoa cakes.
I realized a long time ago that I need sauces in my life. I eat a LOT of chicken and fish! A couple of times a week I bake 10 or so chicken breasts, along with pans of roasted vegetables and either brown rice, sweet potatoes and/or quinoa, to have on hand for my husband and my lunches and quick dinners.
Meal planning is one of the best and easiest ways for us to eat healthy. One of my ways to give a little excitement to an otherwise sometimes kind of boring meal is to kick it up with a sauce of some kind.
My husband actually whipped this sauce up for us to have with our pan seared salmon last night. This recipe is very similar to a Greek tzatziki sauce actually.
The only difference is that a Tzatziki Sauce has a tablespoon of lemon juice and a couple of cloves of minced garlic added to these same ingredients I used below.
The ingredients need for this Cucumber Dill Sauce for so simple. It’s just cucumber, Greek yogurt, milk and chopped fresh dill.
To make it a true traditional Tzatziki Sauce alll you have to do is add lemon juice and minced garlic.
How to Make This Easy Cucumber Dill Sauce
Remove skin from cucumber and chop it into small pieces.
Pat the cucumber dry with paper towels.
Mix the cucumber, Greek yogurt, milk and dill in small bowl.
Cover and refrigerate at least 2 hours.
Cucumber Dill Sauce (Tzatziki Sauce)
- 1 medium cucumber peeled, seeded, chopped into small pieces
- ¾ cup Greek yogurt
- 2 tablespoons milk
- 2 tablespoons chopped fresh dill
For traditional Tzatziki Sauce:
- 1 tablespoon lemon juice
- 2-3 cloves of garlic minced
- Remove skin from cucumber and chop it into small pieces.
- Pat the cucumber dry with paper towels.
- Mix the cucumber, Greek yogurt, milk and dill in small bowl.
- Cover and refrigerate at least 2 hours.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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