Authentic Tzatziki Sauce
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
10 servings
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Calories
53 kcal
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Course
Condiments
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Cuisine
Greek
Authentic Tzatziki Sauce
Description
This tzatziki sauce recipe starts by salting grated cucumber and pressing out its liquid using a towel weighted down for at least five minutes. Meanwhile, full-fat Greek yogurt is mixed with kosher salt, olive oil, minced garlic, fresh chopped dill, and lemon juice. The squeezed cucumber is then incorporated into this mixture and stirred together. The result is a creamy, tangy sauce with herbaceous notes and a fresh cucumber texture.
The sauce has a balance of acidity from lemon juice, richness from olive oil and yogurt, and brightness from fresh dill. The preparation avoids excess moisture by draining cucumbers thoroughly, keeping the yogurt thick and creamy. It’s commonly served drizzled with additional olive oil and can accompany pita bread, chips, crudités, or be used as a sandwich spread.
The recipe notes that tzatziki can be made up to 24 hours ahead and stored in the refrigerator in an airtight container. Stirring before serving may be necessary if liquid separates. Variations can include substituting dill with mint or chives, or making Greek yogurt by straining regular yogurt to save costs.
Ingredients
- 1 cucumber peeled, seeded, and grated
- 2 cups Greek yogurt I recommend full-fat
- 1/2 teaspoon kosher salt plus more if needed
- 2 tablespoons extra-virgin olive oil plus more for serving
- 1 garlic minced, small clove
- 2 tablespoons dill chopped, fresh
- 2 tablespoons lemon juice from about 1 small lemon, fresh
Instructions
- Place the grated cucumber in a mesh sieve over a bowl. Sprinkle with a pinch of salt and gently toss together. Place a clean towel on top of the cucumbers, with a heavy can (or something similar) on top to weigh it down. Allow to sit for at least 5 minutes- the liquid from the cucumber will collect in the bowl below.
- Meanwhile, mix the Greek yogurt (2 cups), kosher salt (1/2 teaspoon), olive oil (2 tablespoons), minced garlic, chopped fresh dill (2 tablespoons), and lemon juice (2 tablespoons) together in a medium bowl.
- Place the grated cucumber in a clean kitchen towel and wring it out. Get it as dry as you can!
- Mix the grated cucumber into the yogurt mixture. Taste and adjust seasoning if necessary.
- Serve drizzled with more extra-virgin olive oil and garnished with fresh herbs if desired. Enjoy with pita bread, pita chips, and/or crudités, or as a spread on sandwiches or tacos.
Notes
- For best texture, drain grated cucumber well to prevent watery sauce.
- The sauce can be made 24 hours ahead and refrigerated in an airtight container; stir before serving if separated.
- Fresh mint or chives can substitute or complement dill for flavor variations.
- You can make Greek yogurt at home by straining regular yogurt through cheesecloth overnight.
- Serve tzatziki drizzled with extra olive oil and with pita, chips, or raw vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 53 kcal
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 53kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 131mg | 5% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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