Photo: Johnny Autry; Styling: Mary Clayton Carl

Taste and Texture: Yogurt sauce with a Greek accent: chunky from grated cukes, fragrant from dill, and pungent from fresh garlic. Try with: Beef, lamb, or chicken kebabs; pita sandwiches or burgers; crudités or baked pita chips.

Yield: Serves 4 (serving size: 3 tablespoons)
Recipe from Cooking Light

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 36
  • Fat: 1g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 4.4g
  • Carbohydrate: 2.7g
  • Fiber: 0.1g
  • Cholesterol: 3mg
  • Iron: 0.1mg
  • Sodium: 162mg
  • Calcium: 50mg


  • 3/4 cup plain low-fat Greek yogurt
  • 1/4 cup grated peeled English cucumber
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced


  1. 1. Combine all ingredients in a medium bowl.

Avoid garlic cloves with green sprouts inside—they'll be bitter. Be sure to reach for Greek yogurt to achieve the creamiest texture.

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