When I found this recipe for Greek Yogurt and Cucumber Sauce on Kalyn’s Kitchen, I knew I must make some turkey burgers immediately! Greek yogurt alone is divine. The lush density alone is enough to make me moan. I love to slowly devour a small container of plain greek yogurt for breakfast, paired with some chopped pineapple.
But when you add cucumber and dill to Greek yogurt? It becomes a magical and versatile dressing. We made burgers, rice cous cous and salads…and this sauce ended up drizzled on top of everything. High in protein, low in calories and zero fat?! More please!
Also, you can’t tell, but this bowl is a mini mini and the spoon is about the size of my pinky, which is earily puny. My grandmother gave me this adorable salt spoon and I am obsessed. Sometimes I like to eat my oatmeal with it.
Ingredients
1 & 1/2 cups fat free or low fat Greek Yogurt
1 Garlic Clove Crushed
Juice of 1/2 lemon
1 medium peeled cucumber, remove and discard the seeds. Chop the cucumber up!
1 Tablespoon or more chopped fresh dill. This is more than Kalyn calls for, but I just can’t get enough of this flavor!
1 Teaspoon salt! Pepper to taste!
Directions
In a food processor, pulse cucumber, dill, lemon juice, garlic and salt until smooth. Add yogurt and pulse until perfectly smooth. Add more salt and pepper if needed. Now top everything with it!
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