Creamy Cucumber Horseradish Sauce
Created by Kchurchill5 on September 10, 2014
- Servings: 7
- Prep Time: 5m
- Cook Time: 1h
- Recipe #14231
Ingredients
- 1 cup cucumber, peeled seeded and small diced
- 1 cup Greek yogurt
- 1 teaspoon lemon juice (more or less to taste)
- 1 teaspoon prepared horseradish sauce
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh chives, chopped
- Kosher salt, to taste
- Pepper, to taste
- Optional
- 2 scallions, diced (white and green parts)
- 1 to 1 1/2 teaspoons dijon mustard
How to Make
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Step 1: Cucumber ... You can use an English (seedless) cucumber; or, the 'classic' cucumber. Either way, I do like to remove most of the seeds. Peel the cucumber, then, cut lengthwise; and, using a spoon remove the seeds. Then, small dice; and, place on a plate lined with a paper towel to dry. Otherwise, the cucumber can be very watery.
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Step 2: Sauce ... Add everything to a small bowl, mix to combine; and, cover and refrigerate at least 1 hour before using. You can also add mustard or scallions for something a bit different.
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Step 3: Serve and ENJOY! ... As mentioned, I love this with most seafood. It's also great on grilled lamb chops, asparagus, broccoli, etc. Use your imagination.
Nutritional Facts
- Serving Size: 1 (71.4 g)
- Calories 45.5
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 33.4 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 0.3 g
- Sugars - 1 g
- Protein - 1.8 g
- Calcium - 56.9 mg
- Iron - 0.6 mg
- Vitamin C - 3.8 mg
- Thiamin - 0 mg