Tzatziki Sauce
Bring a taste of Greece to your meals with this quick and easy tzatziki sauce recipe! In just 10 minutes, you’ll have a delicious, creamy dip or spread that pairs perfectly with veggies, pita, or grilled dishes.
Ingredients
- 1 Cucumber
- 1 teaspoon Salt
- 2 tablespoon White Vinegar
- 300 g Greek Yogurt
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
- 2 tablespoon White Vinegar
- 1 Clove Garlic
- 2 tablespoon Extra Virgin Olive Oil
- Bunch of Dill
Instructions
- Peel the cucumber and grate it using a box grater or food processor.
- Sprinkle salt and add vinegar over the grated cucumber, mix well to combine, and let it sit for about 10 minutes to draw out excess moisture.
- In a separate bowl, combine Greek yogurt, salt, pepper, white vinegar, minced garlic, and extra virgin olive oil and mix well.
- Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the cucumber.
- Add the drained cucumber to the Greek yogurt mixture and stir thoroughly until well combined.
- Chop fresh dill, add to the cucumber-yogurt mixture, and stir until everything is evenly distributed.
- Refrigerate the Tzatziki sauce for at least 1-2 hours to allow the flavors to meld together.
- Serve chilled as a dip, sauce, or spread.
Notes
Choose the Right Cucumber: Go for an English or Persian cucumber if you can. They have fewer seeds and thinner skin, making the tzatziki smoother.
Proper Drainage: Squeeze out as much liquid as you can from the cucumber. Too much moisture can make the tzatziki watery.
Use Full-Fat Yogurt: Full-fat Greek yogurt gives a creamier, richer taste. You can use low-fat yogurt, but it won’t be as creamy.
Adjust to Taste: Start with a small amount of garlic and add more if you like it stronger. Taste as you go!
Seasoning: After mixing, taste and adjust the salt, pepper, or vinegar. The flavors should balance out, with the vinegar adding a nice tang.
Fresh Dill is Best: Fresh dill gives the best flavor. Dried dill works in a pinch but won’t be as fresh.
Chop Dill Finely: Chop the dill finely so it mixes well into the tzatziki.
Chilling Time: Let the tzatziki chill for 1-2 hours to let the flavors blend. You can serve it right away, but it tastes better after chilling.
Storage: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
Pair with Other Dishes: Tzatziki is great with grilled meats, pita bread, falafel, or as a refreshing dip for veggies.
Nutrition
Calories: 121kcal | Carbohydrates: 5g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 757mg | Potassium: 218mg | Fiber: 1g | Sugar: 3g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 0.4mg