Feta Cucumber Sauce Recipe

• servings: 12 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

6 ounces feta cheese (full-fat)

1 ½ cups Greek yogurt (full-fat*)

6 ounces cottage cheese (full-fat)

1 clove garlic

Squeeze of lemon juice

1/4 cup fresh dill

2 teaspoons dried mint

½ cup English cucumber (grated)

Salt to taste

Black pepper to taste

Optional: olive oil and za'atar seasoning for garnish

Directions

Pulse

In the bowl of a food processor, add the feta, Greek yogurt, cottage cheese, garlic, lemon juice, dill, and dried mint. Pulse until smooth and creamy.

Peel

Using the largest side of a box cutter, peel and grate the cucumber. Place the shreds in a cheesecloth, and squeeze out any excess liquid. Fold the cucumber into the cucumber sauce.

Season

Adjust the seasoning to taste, adding salt and pepper as needed. Garnish with olive oil and za’atar, if desired.

Store in an airtight container in the fridge for up to 1 week.

Nutrition

• Calories: 68 kcal
• Total Fat: 4 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1.1 g
• Trans Fat: 0.002 g
• Cholesterol: 16 mg
• Sodium: 216 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0.1 g
• Total Sugars: 1 g
• Protein: 6 g