Easy Tzatziki Sauce

Name: Easy Tzatziki Sauce
Prep time: 10 min
Total time: 10 min
Yield: 3 cups
Ingredients: 1 Cup English cucumber; 1 ½ cups Greek yogurt; ½ tsp kosher salt; 2 tsp garlic; 1 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp fresh dill

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
3 cups
Calories
181 kcal
Course
Appetizer, Condiments
Cuisine
Greek

Easy Tzatziki Sauce

Dominic Levy

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Whether you’re serving it on gyros, eating it with pita, or enjoying it with veggies, you’ll love this Greek dip! Made with greek yogurt, cucumbers, and garlic, Greek Tzatziki Sauce is light, fresh, and versatile.

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Ingredients

Servings

1 Cup English cucumber peeled and shredded (about 1 large cucumber)
1 ½ cups Greek yogurt
½ tsp kosher salt
2 tsp garlic minced
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp fresh dill minced

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Instructions

Peel the English cucumber, then grate 1 cup of it on the largest setting of a cheese grater. Lay out a piece of paper towel and fold the grated cucumber into the paper towel. Squeeze the paper towel until all excess water comes out of the cucumber
Place the grated cucumber in a bowl with the rest of the ingredients (1 ½ cups Greek yogurt, ½ tsp kosher salt, 2 tsp garlic, 1 tbsp lemon juice, 2 tbsp olive oil, 1 tbsp fresh dill). Stir to combine.
Serve with pita bread, pita chips, and veggies. Enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
Use plain, unflavored Greek yogurt (NOT vanilla).
I used an English cucumber and peeled it before grating. If you like the peel, you can leave it on.
I always prefer fresh, chopped dill. If you don’t have fresh dill, you can use dried dill instead.
If necessary, you can use sour cream instead of yogurt for a similar taste, though I would recommend yogurt if possible.
If you don’t like the taste of dill, you can instead add oregano, thyme, or even mint to the dip!
If you don’t want to use/don’t have lemon juice, you can also use white vinegar.
Yogurt: Use plain, unflavored Greek yogurt (NOT vanilla).
Cucumber: I used an English cucumber and peeled it before grating. If you like the peel, you can leave it on.
Dill: I always prefer fresh, chopped dill. If you don’t have fresh dill, you can use dried dill instead.
If necessary, you can use sour cream instead of yogurt for a similar taste, though I would recommend yogurt if possible.
If you don’t like the taste of dill, you can instead add oregano, thyme, or even mint to the dip!
If you don’t want to use/don’t have lemon juice, you can also use white vinegar.

Nutrition Information

Show Details

Serving 1serving Calories 181kcal (9%) Carbohydrates 7g (2%) Protein 13g (26%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 6mg (2%) Sodium 510mg (21%) Potassium 250mg (7%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 62IU (1%) Vitamin C 5mg (6%) Calcium 145mg (15%) Iron 1mg (6%)

Nutrition Facts

Serving: 3cups

Amount Per Serving

Calories 181 kcal

% Daily Value*

Serving	1serving
Calories	181kcal	9%
Carbohydrates	7g	2%
Protein	13g	26%
Fat	12g	18%
Saturated Fat	2g	10%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	8g	40%
Trans Fat	1g	50%
Cholesterol	6mg	2%
Sodium	510mg	21%
Potassium	250mg	5%
Fiber	1g	4%
Sugar	5g	10%
Vitamin A	62IU	1%
Vitamin C	5mg	6%
Calcium	145mg	15%
Iron	1mg	6%