New This Month

Cucumber Dipping Sauce

Our yogurt-and-sour-cream dip is a tangy complement to our Curried Chicken Turnovers.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, September 2004


  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt
  • 8 ounces English (hothouse) cucumber (about 3/4 cucumber), peeled, grated, and pressed between paper towels


  1. Stir together yogurt, sour cream, lemon juice, garlic, salt, and cucumber. Sauce can be refrigerated, covered, up to 1 day.

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