Homemade Tzatziki Sauce
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Unrated
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Prep Time
15 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
57 kcal
Homemade Tzatziki Sauce
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This homemade tzatziki sauce recipe is brighter, fresher, and so much more flavorful than store-bought. It's super easy to make too!
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Ingredients
- ½ English cucumber peel on (about 8 ounces, large
- 1 cup Greek yogurt nonfat plain
- 2 cloves garlic about 2 teaspoons, minced
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon dill finely chopped, fresh
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
- Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed.
- Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).
Notes
- TO STORE: Refrigerate in an airtight container for up to 3 days. Give it a good stir before using it.
Nutrition Information
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Serving
1(of 4)
Calories
57kcal
(3%)
Carbohydrates
4g
(1%)
Protein
6g
(12%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.003g
(0%)
Cholesterol
3mg
(1%)
Potassium
136mg
(3%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
49IU
(1%)
Vitamin C
3mg
(3%)
Calcium
65mg
(7%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 57kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Potassium | 136mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 65mg | 7% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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