Creamy cucumber sauce is the cool, garlicky spoonful that turns grilled meat, roasted vegetables, or a plain salad into something worth sitting down for. Sour cream and mayonnaise give it body while fresh dill, chives, and lemon keep every bite bright. Ten minutes of prep and it is ready to chill until dinner.
Tired of the same old sauces? Get ready to meet your new go-to condiment! This Creamy Cucumber Sauce is a game-changer. It’s ridiculously easy to make (we’re talking 10 minutes and a blender) and bursting with fresh, vibrant flavor from dill, chives, and a hint of garlic. Whether you’re drizzling it over grilled chicken, dolloping it on fish tacos, or using it as a dip for fresh veggies, this sauce adds a cool, creamy finish to absolutely everything. It’s the versatile, must-have sauce you’ll be making all year long!
Ingredients
• 1 mini seedless cucumber, about 150g (5.3 oz), sliced
• ½ cup / 120g (4.2 oz) full-fat sour cream
• ¼ cup / 60g (2.12 oz) mayonnaise
• 2 tablespoons / 30ml fresh lemon juice
• 2 tablespoons / 8g (0.28 oz) chopped fresh chives
• 1 tablespoon / 4g (0.14 oz) chopped fresh dill weed
• 2 cloves garlic, minced
• ½ teaspoon / 3g (0.11 oz) sea salt
• ¼ teaspoon / 0.5g (0.02 oz) ground black pepper
Instructions
1. Directions
2. Combine : Place the sliced cucumber, sour cream, mayonnaise, lemon juice, chives, dill, minced garlic, sea salt, and black pepper into a blender or food processor.
3. Blend Until Smooth: Pulse the mixture until it reaches a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is well combined.
4. Chill and Store: Transfer the sauce to an airtight container and store it in the refrigerator. For best results, allow it to chill for at least 30 minutes before serving. It can be stored for up to 2 weeks.
Nutritional Information
• Nutrition Information
• Yields: 1½ cups
• Serving Size: 2 tablespoons
• Calories: 53
• Fat: 5g
• Protein: 0.4g
• Total Carbs: 1.2g (0.04 oz)
• Dietary Fiber: 0g
• Net Carbs: 1.2g (0.04 oz)
Pro Tips
• For a thicker, dip-like consistency, grate a larger cucumber and squeeze out the excess water using a cheesecloth or paper towels before blending.
• Allow the sauce to chill in the refrigerator for at least 30 minutes before serving. This gives the fresh herb and garlic flavors time to meld together for a more delicious result.
• Substitute full-fat Greek yogurt for the sour cream for a tangier flavor and a protein boost.
FAQ
Q: How long does this creamy cucumber sauce last
A: When stored in an airtight container in the refrigerator, this sauce will stay fresh for up to 2 weeks. For the best flavor, allow it to chill for at least 30 minutes before serving.
Q: Can I make this sauce thicker
A: Yes, for a thicker, dip-like consistency, grate a larger cucumber and squeeze out the excess water using a cheesecloth or paper towels before blending it with the other ingredients.
Q: What can I serve with this cucumber sauce
A: This versatile sauce is perfect for many dishes. Try it over grilled chicken or fish, on tacos, or as a refreshing dip for fresh vegetables and chips.
Q: Can I use Greek yogurt instead of sour cream
A: Absolutely. You can substitute full-fat Greek yogurt for the sour cream. This will give the sauce a tangier flavor and a protein boost.
Pro Tips
- For a thick, dip-style sauce, grate the cucumber instead of slicing it and squeeze out the excess water in a cheesecloth or paper towels before blending.
- Chill the sauce for at least 30 minutes before serving so the garlic and fresh herbs have time to bloom into the sour cream base.
- Full-fat Greek yogurt stands in for the sour cream if you want a tangier sauce with a little more protein — keep the mayonnaise for richness.
- Use a mini seedless cucumber as the recipe does: fewer seeds means less water and a creamier finished sauce.
- Keeps for up to 2 weeks in an airtight container in the refrigerator, so it works hard as a make-ahead condiment.
Frequently Asked Questions
How long does creamy cucumber sauce last in the fridge?
Up to 2 weeks in an airtight container. Stir it before serving, as a little water can separate out of the cucumber over time.
Can I use Greek yogurt instead of sour cream?
Yes — full-fat Greek yogurt gives a tangier flavor and a protein boost. Keep the mayonnaise in, though; it is what keeps the sauce rich and smooth.
How do I keep the sauce from getting watery?
Grate the cucumber and squeeze it dry in a cheesecloth or paper towels before blending. Excess cucumber water is the only thing that thins this sauce out.
Is this sauce keto-friendly?
Yes — a 2-tablespoon serving has 1.2 g of carbs and 5 g of fat, and there is no added sugar anywhere in the recipe.
Recipe card below.
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Creamy Cucumber Sauce
Ingredients
Method
- Directions
- Combine : Place the sliced cucumber, sour cream, mayonnaise, lemon juice, chives, dill, minced garlic, sea salt, and black pepper into a blender or food processor.
- Blend Until Smooth: Pulse the mixture until it reaches a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is well combined.
- Chill and Store: Transfer the sauce to an airtight container and store it in the refrigerator. For best results, allow it to chill for at least 30 minutes before serving. It can be stored for up to 2 weeks.
