Cucumber Yogurt Sauce

This cool, tangy cucumber yogurt sauce is a lighter take on classic tzatziki. Shredded cucumber gets patted dry, then stirred into low-fat plain yogurt with scallions, parsley, dill, vinegar, and garlic powder. Two hours in the fridge lets the flavors come together into a creamy, refreshing dip.

Patting the shredded cucumber dry with paper towels before mixing is the most important step. Cucumber is mostly water, and that liquid will thin out the yogurt into a runny, watery mess if you skip this. Press firmly with the paper towels until the cucumber is barely moist. Every bit of water you remove means a thicker, creamier sauce.

The two-hour chill isn’t just for convenience. The vinegar and dill need time to bloom in the cold yogurt base. The sauce tastes flat and one-dimensional right after mixing but develops a rounded, savory depth after chilling.

Pro Tips

• Seed the cucumber before shredding. The seeds hold the most water and make the sauce watery even after patting dry.
• Use the large holes on a box grater for shredding. Too fine and the cucumber dissolves into the yogurt with no texture.
• This sauce thickens as it sits. If it’s too thick after a day in the fridge, stir in a teaspoon of water to loosen it up.

Variations

• Add a tablespoon of fresh mint for a more traditional Greek flavor.
• Swap dried dill for fresh dill. Use three times the amount since fresh is milder.
• Stir in a squeeze of lemon juice instead of vinegar for a brighter, citrusy version.