Homemade Tzatziki
User Reviews
5
-
Prep Time
5 mins
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Resting Time
2 hrs
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Total Time
2 hrs 5 mins
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Servings
32 people
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Calories
9 kcal
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Course
Snacks
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Cuisine
Mediterranean
Homemade Tzatziki
Description
This recipe starts by peeling a medium cucumber and removing the seeds to avoid bitterness. The cucumber is then blended with plain Greek yogurt, peeled garlic cloves, freshly squeezed lemon juice, and sea salt until smooth. Without a blender, finely diced or grated cucumber and garlic can be mixed in manually.
After blending, the tzatziki is strained gently for at least two hours in the refrigerator to thicken and remove moisture. Before serving, the sauce is optionally drizzled with olive oil and garnished with roughly chopped fresh dill, adding herbal brightness and richness.
The sauce offers a creamy, tangy flavor with crunchy cucumber notes and a gentle garlic punch. It’s traditionally served as a dip for vegetables, a chip dip, or alongside grilled meats and gyros to cut richness with fresh acidity. Refrigerated leftovers keep well for up to two to three days.
Ingredients
- 1 cucumber medium-size
- 2 cups yogurt plain, Greek
- 2 garlic cloves, peeled
- ½ lemon juiced
- ½ teaspoon sea salt to taste
- 1 teaspoon olive oil optional
- 2 dill sprigs, fresh, roughly chopped
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
- Straining the sauce for at least two hours ensures a thick, creamy texture by removing excess liquid.
- Peel and seed the cucumber to prevent bitterness in the sauce.
- If not using a blender, grate or finely dice cucumber and garlic and mix well.
- Drizzle olive oil just before serving to add richness.
- Best consumed within 2-3 days when refrigerated.
- Works well as a dip, chip accompaniment, or in gyros.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32people
Amount Per Serving
Calories 9 kcal
% Daily Value*
| Calories | 9kcal | 0% |
| Protein | 1g | 2% |
| Sodium | 41mg | 2% |
| Potassium | 32mg | 1% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 16mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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