Cucumber Gyro Sauce

Cucumber Gyro Sauce

42 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
Kerry G
Recipe by  Kerry G

“This sauce has an authentic flavor and is easy to make. You don't need any exotic ingredients. This is made with sour cream. You can chill as little as an hour before using, but overnight is best.”

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Ingredients

Adjust Servings

Original recipe yields 1 1/2 cups

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Directions

  1. Combine the sour cream, cucumber, garlic, dill, mustard, and garlic powder in a bowl; stir to combine. Chill in refrigerator at least one hour before serving.

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Reviews (42)

Rate This Recipe
Athena33
628

Athena33

As a greek american living in Greece just a few suggestions. Make sure you drain as much juice from the cucumber before mixing. Use then about a 1/2 cup of extra virgin olive oil in the mixture to smooth it out. In Greece no one uses mustard so that is up to taste of anyone. It is best if it sits about 8 hours in fridge and put a piece of loaf bread on top so it will soak up extra moisture from cucumber. Remove bread before serving.

Larry Daugherty
102

Larry Daugherty

I used plain lowfat or no fat yougurt rather than sour cream

Becca
67

Becca

Just like the sauce served at our favorite restaurant. I prefer this sauce over similar recipes because it is made with sour cream instead of yogurt. I used English cucumber and fat free sour cream. It was divine. I want to eat it on everything.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 85 cal
  • 4%
  • Fat
  • 8.1 g
  • 12%
  • Carbs
  • 2.4 g
  • < 1%
  • Protein
  • 1.4 g
  • 3%
  • Cholesterol
  • 17 mg
  • 6%
  • Sodium
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

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