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Creamy Cucumber Sauce – vegetarian recipe
Stav Kogan

Creamy Cucumber Sauce

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
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cup
Calories: 53
Ingredients Method Nutrition

Ingredients
  

  • 1 mini seedless cucumber, about 150g (5.3 oz), sliced
  • ½ cup (120 g / 4.2 oz) full-fat sour cream
  • ¼ cup (60 g / 2.12 oz) mayonnaise
  • 2 tablespoons (30 ml / 1 fl oz) fresh lemon juice
  • 2 tablespoons (8 g / 0.28 oz) chopped fresh chives
  • 1 tablespoon (4 g / 0.14 oz) chopped fresh dill weed
  • 2 cloves garlic, minced
  • ½ teaspoon (3 g / 0.11 oz) sea salt
  • ¼ teaspoon (0.5 g / 0.02 oz) ground black pepper
  • 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.

Method
 

  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.

Nutrition

Calories: 53kcalCarbohydrates: 1.2gProtein: 0.4gFat: 5g

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