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Tzatziki Sauce

Fresh, tangy tzatziki sauce made with strained Greek yogurt, grated cucumber, garlic, lemon, olive oil and fresh herbs — a versatile Mediterranean condiment.
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Course: Appetizer
Cuisine: Greek
Keyword: tzatziki, Greek yogurt sauce, cucumber dip, Mediterranean, dill, garlic
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 70kcal

Ingredients

  • 1 1/2 cups 360 g Greek yogurt, strained
  • 1 medium cucumber 150–180 g, peeled and grated
  • 2 –3 garlic cloves finely minced
  • 1 –2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill or mint
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon red wine vinegar optional
  • 1 teaspoon honey optional

Instructions

  • Grate the cucumber coarsely and place the grated cucumber in a fine sieve or clean kitchen towel.
  • Sprinkle the cucumber with a pinch of salt and let it sit 5–10 minutes to draw out moisture.
  • Squeeze the cucumber firmly in the towel or press the sieve to remove excess liquid until mostly dry.
  • Place the strained Greek yogurt in a bowl and stir to loosen to a creamy consistency.
  • Add the minced garlic to the yogurt and mix thoroughly so the garlic is evenly distributed.
  • Stir in lemon juice, olive oil, chopped dill (or mint), pepper and optional vinegar or honey.
  • Fold in the well-drained grated cucumber until evenly combined with the yogurt.
  • Taste and adjust salt, lemon juice or garlic to suit your preference.
  • Cover the tzatziki and refrigerate for at least 30 minutes to allow flavors to meld.
  • Stir once more before serving and drizzle a little olive oil on top if desired.

Nutrition

Calories: 70kcal | Carbohydrates: 3g | Protein: 4.5g | Fat: 5g | Fiber: 0.2g