Creamy Tzatziki Sauce
User Reviews
5
Creamy Tzatziki Sauce
Description
This Tzatziki Sauce starts with plain Greek yogurt mixed with freshly grated and drained cucumber to avoid excess moisture. Garlic and lemon juice add pungency and brightness, while salt and black pepper season the mixture. Optional fresh herbs such as dill, mint, and oregano can be added to enhance the herbal notes and complexity.
The sauce is left to rest for at least 10 minutes or longer, allowing the flavors to meld and intensify. The texture remains creamy with bits of fresh cucumber throughout, making it versatile as a dip, spread, or accompaniment to grilled meats, vegetables, or bread.
This recipe can be adapted by adjusting the amount of garlic, herbs, or lemon juice according to taste. Using full-fat Greek yogurt yields a richer sauce, though lower-fat options or plain yogurt will also work with some variation in thickness. Drizzling with olive oil just before serving adds richness and a glossy finish.
The sauce keeps for a few days refrigerated, making it easy to prepare in advance. Fresh herbs contribute significantly to the flavor, so adding them when available is recommended for a traditional taste.
Ingredients
- 2 cups yogurt see note, plain, Greek
- 1/2 English cucumber grated
- 2 cloves garlic minced (or more to taste)
- 1 teaspoon lemon juice fresh
- salt to taste
- black pepper to taste
- dill to taste, optional add-ins, fresh, chopped, up to 1 tablespoon each for dill and mint, pinch for oregano
- mint
- oregano
- olive oil optional, for drizzling on top
Instructions
- Grate the cucumber using the large holes in a box grater. You can either grate it into a sheet of paper towel and then wring it out to remove the excess liquid, or simply grate it into a bowl and then squeeze out the excess liquid with your hands.
- Add the Greek yogurt to a bowl and stir in the cucumber, garlic, lemon juice, salt and pepper, and the optional add-ins if using. I am quite generous with the salt. Be sure to taste & adjust ingredients to your liking (I've included a bunch of tips/suggestions in the recipe notes).
- Let it sit for at least 10 minutes, up to a few hours so the flavors mix and intensify. Serve with olive oil drizzled over top.
Notes
- Use 16 ounces of Greek yogurt (typically half of a 32 oz container); full-fat yogurt creates a richer sauce.
- Grate cucumber and squeeze out excess liquid to prevent watery sauce.
- Adjust garlic, herbs, and lemon juice amounts to taste.
- Fresh dill and mint add bright flavor; if using dried dill, use about 1 teaspoon instead.
- The sauce can be refrigerated for a few days, allowing flavors to deepen.
- A drizzle of olive oil on top before serving adds richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 45 kcal
% Daily Value*
| Calories | 45kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 25mg | 1% |
| Potassium | 136mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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