Linda's recipes

Cucumber, Dill and Sour Cream Sauce

From: Linda McCartney’s Home Cooking, p. 145

A sauce that reminds of the Greek “Tzatziki”. It is great with salads or rice or French Fried Vegetables (see p. 136 in “Home Cooking”). Or as a dip served with Indian papadams.

Variations: For a lighter version, use 1 tbsp. sour cream and 120ml plain yoghurt or half yoghurt half quark.
I think it is not necessary to salt and drain the cucumber if you cube it very finely instead of grating it. To give a little more crunch and flavour to the sauce, use an unpeeled cucumber.

Vegan: Use plant-based yoghurt instead of sour cream. You may want to add some vegetable oil (about 1 tbsp.) to enhance the flavour a little.

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