Tzatziki Sauce

Tzatziki Sauce

Cool, garlicky yogurt sauce with crisp cucumber, ready in minutes.

Total 1 hr 15 min Makes 16 oz Calories 58/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This Greek-inspired sauce blends thick strained yogurt with grated cucumber, fresh dill, and garlic for a tangy, refreshing condiment. It pairs well with grilled meats, gyros, or as a dip for pita and vegetables, and tastes best after a short chill to let the flavors meld.

Ingredients

  • 1 cup English cucumber, grated
  • 1/2 teaspoon salt, for draining cucumber
  • 2 cups plain Greek yogurt, full-fat
  • 2 cloves garlic, minced or grated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. Grate the cucumber on the coarse side of a box grater, toss with 1/2 teaspoon salt, and place in a fine-mesh strainer set over a bowl. Let drain for 10 minutes, then squeeze handfuls of the cucumber firmly to release excess liquid.

  2. In a medium bowl, combine the Greek yogurt, drained cucumber, garlic, olive oil, and lemon juice.

  3. Stir in the fresh dill, salt, and black pepper until evenly combined.

  4. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

Rate this recipe

★ 4.7 (1)

Tzatziki Sauce

This Greek-inspired sauce blends thick strained yogurt with grated cucumber, fresh dill, and garlic for a tangy, refreshing condiment. It pairs well with grilled meats, gyros, or as a dip for pita and vegetables, and tastes best after a short chill to let the flavors meld.

1 hr 15 min 16 oz 58 cal

Ingredients

  • 1 cup English cucumber, grated
  • 1/2 teaspoon salt, for draining cucumber
  • 2 cups plain Greek yogurt, full-fat
  • 2 cloves garlic, minced or grated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method

  1. 1

    Grate the cucumber on the coarse side of a box grater, toss with 1/2 teaspoon salt, and place in a fine-mesh strainer set over a bowl. Let drain for 10 minutes, then squeeze handfuls of the cucumber firmly to release excess liquid.

  2. 2

    In a medium bowl, combine the Greek yogurt, drained cucumber, garlic, olive oil, and lemon juice.

  3. 3

    Stir in the fresh dill, salt, and black pepper until evenly combined.

  4. 4

    Cover and refrigerate for at least 1 hour to let the flavors meld before serving.