Greek Tzatziki Sauce Recipe
User Reviews
4.5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 1/4 cup servings
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Calories
58 kcal
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Course
Condiments
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Cuisine
Greek
Greek Tzatziki Sauce Recipe
Description
Greek Tzatziki Sauce starts by grating cucumber and draining it thoroughly, ideally overnight in the refrigerator to remove excess water and prevent dilution of flavor. The sauce base is made by mixing plain full-fat Greek yogurt with finely minced garlic, extra virgin olive oil, white vinegar, and salt. This mixture is refrigerated for several hours to let the flavors develop.
When ready to serve, the drained cucumber and minced fresh dill are folded into the yogurt mixture, adding crispness and herbaceous notes. The garlic adds pungency balanced by creamy yogurt and a subtle acidity from vinegar, while olive oil contributes a smooth richness.
Tzatziki is traditionally served chilled, often with warm pita bread for dipping or as an accompaniment to grilled meats or vegetables. It provides a cool contrast that enhances other dishes without overpowering them.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
Ingredients
- 1/2 of a large cucumber unpeeled
- 1 1/2 cups Greek yogurt plain, full fat
- 2 garlic finely minced, large cloves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon dill minced fresh
Instructions
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. If you don't have time to do the overnight drain, just gently press the cucumber in the sieve to press out more of the liquid.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. If you want to serve this immediately, then you can skip the overnight part.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
Notes
- Drain grated cucumber well, preferably overnight, to prevent watery sauce.
- Mix yogurt, garlic, olive oil, vinegar, and salt first and refrigerate to allow flavors to develop.
- Add fresh dill last to keep its flavor balanced and fresh.
- Store the sauce covered in the refrigerator for up to 4 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 81/4 cup servings
Amount Per Serving
Calories 58 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 58kcal | 3% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 2mg | 1% |
| Sodium | 159mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 1g | 2% |
| Vitamin A | 19IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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