Homemade Tzatziki

Name: Homemade Tzatziki
Prep time: 5 min
Total time: 2 h 5 min
Yield: 32 people
Ingredients: 1 cucumber (medium-size); 2 cups plain greek yogurt; 2 cloves garlic (peeled); ½ lemon, juiced; ½ teaspoon sea salt (to taste); 1 teaspoon Olive oil (optional); 2 sprigs fresh dill, roughly chopped

User Reviews

5.0

33 reviews

Excellent

Prep Time
5 mins
Resting Time
2 hrs
Total Time
2 hrs 5 mins
Servings
32 people
Calories
9 kcal
Course
Snacks
Cuisine
Mediterranean

Homemade Tzatziki

Joelle Price

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This easy homemade tzatziki is made with plain Greek yogurt and garden-fresh cucumbers, and is a delicious dip or sauce.Make at least 2 hours before serving.Makes approximately 2 cups of sauce. Makes 32 conservative 1 TB servings, or about 6-8 larger servings.

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Ingredients

Servings

1 cucumber (medium-size)
2 cups plain greek yogurt
2 cloves garlic (peeled)
½ lemon, juiced
½ teaspoon sea salt (to taste)
1 teaspoon Olive oil (optional)
2 sprigs fresh dill, roughly chopped

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Instructions

Peel the cucumber, and scoop the seeds out with a spoon.Tip: The seeds and skin can add a bitter flavor to the sauce. Make sure not to skip this step!
Add the cucumber, yogurt, garlic, lemon juice, and salt to a blender or food processor. Blend until creamy. (The sauce will be very runny at this point.)No Blender / Food Processor Alternative: Finely dice or grate the cucumber and garlic, and stir the ingredients together with a spoon.
Strain the sauce for at least 2 hours by pouring it into an ultra fine mesh sieve or a mesh sieve lined with 2 layers of cheesecloth. Place the sauce in the fridge while it strains.
Just before serving, drizzle the sauce with olive oil (optional), and garnish with fresh dill.
Leftovers / Make Ahead: This sauce is best the first day, but can be refrigerated and used for 2-3 days.

Notes

How to Skip Straining:
You should still allow the sauce to rest for 2 hours in the fridge.
Serving Ideas:
Nutrition information does not include optional olive oil.
Use store-bought yogurt (it has added thickeners)
Use grated or diced cucumber instead of blended. Wrap the cucumber in a towel, and wring out any excess water.
You should still allow the sauce to rest for 2 hours in the fridge.
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