Tzatziki Sauce

Tzatziki Sauce
  • PREP TIME
    15 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    15 mins
  • SERVING
    8 People
  • VIEWS
    2.0K

Embark on a culinary journey to the sun-kissed shores of Greece with this vibrant and refreshing Tzatziki Sauce. A symphony of cool cucumber, creamy yogurt, and zesty lemon, it's the perfect accompaniment to grilled meats, pita bread, or as a delightful dip for your favorite vegetables.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    6 g
  • Cholesterol
    3 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    1 g
  • Sodium
    42 mg
  • Sugar
    4 g
  • Fat
    4 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare the Cucumber: Peel the cucumbers, halve them lengthwise, and use a spoon to scrape out the seeds. Grate the cucumber using a box grater and place it in a clean kitchen towel or cheesecloth. Squeeze out as much excess liquid as possible. This step is crucial to prevent a watery sauce. (Prep time: 15 minutes)

Image Step 02
02 Step

Recipe View Combine Ingredients: In a medium-sized bowl, gently combine the grated cucumber, Greek yogurt, minced garlic, olive oil, chopped dill, and lemon juice. (Prep time: 5 minutes)

Image Step 03
03 Step

Recipe View Season and Adjust: Season the tzatziki with salt and pepper to your liking. Taste and adjust the lemon juice or garlic to achieve your desired flavor profile. (Prep time: 2 minutes)

Image Step 04
04 Step

Recipe View Chill: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably longer, to allow the flavors to meld. The longer it chills, the more flavorful it becomes. (Chill time: 60+ minutes)

Image Step 05
05 Step

Recipe View Serve: Serve chilled with gyros, souvlaki, grilled chicken or fish, pita bread, or as a dip for fresh vegetables.

For a thicker tzatziki, use Greek yogurt that has been strained. You can also line a colander with cheesecloth and let the yogurt sit for a few hours to drain excess liquid.
If you don't have fresh dill, you can use dried dill, but use about half the amount (1/2 tablespoon), as dried herbs are more concentrated.
Feel free to add a pinch of red pepper flakes for a touch of heat.
Tzatziki can be stored in an airtight container in the refrigerator for up to 3-4 days.

Devan Stehr

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.2/ 5 ( 655 Ratings)
Total Reviews: (6)
  • Kaitlyn Gottlieb

    I let it sit overnight and the flavor was incredible!

  • Ole Lubowitz

    I love this recipe! It's my go-to for gyros and salads.

  • Franz Conn

    The tip about squeezing out the cucumber is a game-changer! No more watery tzatziki for me.

  • Wyatt Gerlachlowe

    So easy to make and tastes so much better than store-bought.

  • Ray Rippin

    I added a little bit of mint along with the dill and it was amazing!

  • Cyril Fahey

    Absolutely delicious! I made it for a Greek-themed dinner party and everyone raved about it.

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