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.