Homemade Tzatziki Sauce
Luckily, you don’t have to know how to say/spell "tzatziki" to taste just how good it is. Serve this Homemade Tzatziki Sauce alongside any Greek/Mediterranean dishes you're craving!
Servings: 8 servings
Calories: 26kcal
Equipment
- Chef's Knife
- Vegetable Grater
- Microplane (optional)
- Spoon
- Mixing Bowl
- Fine Mesh Sieve (or cheesecloth)
Ingredients
- ½ count English cucumber
- 1 cup plain Greek yogurt
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons lemon juice
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon salt
- 1 teaspoon garlic paste (or 1 clove, grated)
- ¼ teaspoon white pepper
Instructions
- Wash the halved cucumber, slice it in half lengthwise, and then scoop out the seeds with a spoon. This removes most of the water, to avoid a soggy sauce.
- Grate the cucumber into a fine mesh strainer that is placed over a bowl.I like to microplane some of the veggie for really fine pieces, and use a grater for the rest for those classic thin ribbons.
- Squeeze out as much water as you can from the cucumber pieces. Drain the liquid, and set the cucumber into a mixing bowl.If you don't have a sieve, use a cheesecloth to remove excess liquid.
- To that same bowl, add the rest of the ingredients. Stir well, tasting to adjust for any additional seasonings or herbs as needed.
- Cover the bowl and let the tzatziki sauce sit in the fridge for at least 15 minutes to develop the flavors. Serve as a dip, or alongside Greek/Mediterranean food and enjoy!
Notes
This recipe yields about 1 ½ cups of tzatziki sauce.
Storage Instructions:
Store in a covered container in the refrigerator for up to 5 days. Be sure to stir before serving, in case any moisture has begun to separate.
Nutrition
Calories: 26kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 300mg | Potassium: 40mg | Fiber: 0.03g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.1mg