Tzatziki Sauce
This creamy Tzatziki Sauce or Dip is a 10-minute recipe that will add lots of zippy garlicky flavor to some of your favorite dishes.
Servings: 4 servings
Calories: 145kcal
Equipment
- box grater
Ingredients
- 1 cup cucumber, grated (peeled and seeded, if needed)
- 1 cup Greek Yogurt plain
- 1 clove garlic minced, pressed, or finely grated
- 2 Tablespoons lemon juice + 1 Tablespoon lemon zest (more to taste)
- 3 Tablespoons olive oil, divided
- 2 Tablespoons fresh dill, finely chopped (or 2 teaspoons dried)
- ¼ teaspoon sea salt
Instructions
- Peel the cucumber, and de-seed (necessary, if using a regular garden cucumber).
- Grate the cucumber using the largest holes of a box grater until you have 1 cup. Squeeze the grated cucumber with a paper towel to remove as much excess water as possible.
- Peel and then mince, or grate, the garlic clove. Finely chop the dill. Zest the lemon and squeeze the lemon juice.
- Transfer cucumber, dill, lemon juice, and zest to a medium bowl. Add the Greek yogurt, 2 Tablespoons olive oil, salt, and dill.Stir everything together, check the seasonings, and add additional lemon juice or salt.
- When ready to serve drizzle remaining olive oil over the top.
- If not serving immediately chill the Tzatziki for up to 24 hours.
Notes
- Tzatziki can be stored for up to 3 days in the refrigerator
- This recipe can be doubled
- Use regular garden, Persian, or English cucumbers for best results. If using regular cucumber peel and de-seed first.
- Be sure to use Greek Yogurt. Other types are not thick enough and will result in a watery sauce
Nutrition
Calories: 145kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 2mg | Sodium: 163mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 43IU | Vitamin C: 4mg | Calcium: 7mg | Iron: 0.2mg