Wednesday, July 22, 2009

Yvonne's cucumber dill sauce

This is one of the many things I have been making for years. I began making this during my years in college when I ate falafel nearly every week. Eventually it became something I ate sparingly. It still remains easy, delicious and perfect for a dip or dressing.

Yvonne's cucumber dill sauce

2 cups peeled, seeded and coarsely chopped cucumber
1 cup non-fat/low-fat plain yogurt
2 Tablespoons grated white onion
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon garlic powder
2 Tablespoons chopped fresh dill weed

Add cucumber to the bowl of a food processor. Pulse until the cucumber is finely chopped. Add the yogurt, onion, salt, pepper and garlic powder. Pulse to incorporate. Add the dill and pulse again until mixed well. Allow to chill in fridge before serving.

If you prefer a more creamy texture continue to pulse until the cucumber pieces are smooth. Adding 1/2 cup of sour cream will thicken the sauce and makes for a great salad dressing or topping on salmon. This goes great with pita and falafel, with crudites, tortilla chips, lamb, salmon. A great dip with plenty of uses.

4 comments :

Judith said...

This sounds good and really healthy.

Judith said...

Do you make your own falafel? I found a box mix at the store and thought I'd try that with your cucumber dill sauce.

Yvonne said...

I usually use the box mix. I also buy the mix in the bulk section of the market. It's just easier and faster to go with a pre-made mix. It makes a great quick supper.

Judith said...

Just made a batch with red onion, cumin & chili powder to go with squash fries