Description
Sharing the best tips and tricks on how to master tzatziki yogurt sauce. It’s the best sauce to spoon over gyros or to serve as a dip with veggies and pita bread.
Ingredients
Units
Scale
- 1 (12 oz.) English cucumber
- 1 cup plain whole milk Greek yogurt
- 1–2 cloves garlic, pressed or grated with a microplane
- 3 tsp. finely chopped fresh dill
- 2 Tbsp. fresh lemon juice
- 3 tsp. olive oil
- 1/2 tsp. kosher salt
- Fresh black pepper, to taste
Instructions
- Trim the ends of the cucumber and peel the skin with a vegetable peeler. Grate the cucumber over a bowl, using the larger holes of a box grater.
- Lightly squeeze the grated cucumber between the palm of your hands over the sink or a bowl. Place the squeezed cucumber into a clean bowl.
- Wrap a handful of squeezed cucumber in a clean kitchen towel or few sheets of paper towel and squeeze to remove excess moisture. You can do this over a sink or the same bowl previously used. Place the squeezed cucumber into a clean mixing bowl.
- To the cucumber, add the yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir to combine.
- Cover and chill the tzatziki for at least 1 hour to allow flavors to meld. Taste for salt and acidity before serving.
Notes
- For best results, use plain whole milk Greek yogurt and fresh dill.
- Storing: Tzatziki sauce can be stored in an airtight container in the refrigerator for up to 4 days. Stir before serving to blend in any moisture from the cucumbers.
Nutrition
- Serving Size:
- Calories: 52
- Sugar: 2.3 g
- Sodium: 214.2 mg
- Fat: 3.7 g
- Carbohydrates: 3.6 g
- Protein: 1.7 g
- Cholesterol: 5.3 mg
