Tzatziki Sauce
This homemade tzatziki sauce is cool, creamy, and packed with fresh cucumber, Greek yogurt, garlic, dill, and lemon. It's easy to make and perfect for serving with grilled meats, pita, vegetables, grain bowls, and sandwiches.
Servings: 6 servings
Ingredients
- 1 English cucumber grated
- 4 garlic cloves grated or minced
- 1 cup plain Greek yogurt
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh dill
- 2 teaspoons fresh lemon juice or red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible.
- In a medium bowl, combine the cucumber, garlic, Greek yogurt, olive oil, fresh dill, lemon juice, salt, and black pepper. Stir until well combined.
- Taste and adjust the seasoning with additional salt or vinegar, if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Video
Notes
Drain the cucumber well. This is the most important step. Squeezing out as much liquid as possible keeps the tzatziki thick and creamy instead of watery.
Use full-fat Greek yogurt. It has the richest flavor and the thickest texture, but low-fat Greek yogurt will also work.
Fresh dill is best. Fresh dill gives the sauce its bright, classic flavor. If you need to substitute dried dill, use about 2 teaspoons.
Let it chill. Refrigerating the tzatziki for at least 30 minutes allows the garlic and dill to infuse the yogurt for the best flavor.
Adjust to taste. If you prefer a tangier sauce, add an extra splash of lemon juice. For a stronger garlic flavor, grate in another clove.
Nutrition
Serving: 1serving | Calories: 45kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 210mg | Sugar: 2g
