Homemade Tzatziki Sauce Recipe
User Reviews
5
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Prep Time
15 mins
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Servings
12
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Calories
63 kcal
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Course
Condiments
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Cuisine
Greek
Homemade Tzatziki Sauce Recipe
Description
Homemade Tzatziki Sauce Recipe uses fresh shredded cucumber salted and drained to reduce moisture before combining with creamy full-fat Greek yogurt, extra virgin olive oil, finely minced garlic, lemon juice, and fresh dill. The result is a refreshing sauce with a balanced tang and herbal notes. The technique of draining the cucumber thoroughly is key to achieving the right consistency without watering down the sauce. This sauce is chilled until ready to serve, making it convenient to prepare ahead.
The sauce’s flavor is mild yet distinct, with the yogurt providing creaminess, the lemon juice brightness, and dill a fresh herbal touch. Garlic adds a subtle pungency without overpowering. Salt and pepper are added to taste for balance. This tzatziki can be used as a dip, a spread for sandwiches, or a complement to grilled dishes.
Since the recipe includes fresh herbs and grated cucumber, it’s ideal to prepare it shortly before serving or up to one day in advance. It should be stored covered in the refrigerator and is best consumed within four days. Avoid freezing as the texture will change. Using strained Greek yogurt or straining other yogurts helps maintain a thick and creamy texture.
Ingredients
- ½ peeled seeded, and shredded cucumber
- 1 cup Greek yogurt full-fat
- ¼ cup extra virgin olive oil
- 1 garlic finely minced clove
- lemon juice of ½ lemon
- 1 ½ teaspoons dill finely minced, fresh
- salt to taste
- black pepper to taste
Instructions
- Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.
- Let the moisture from the cumbers drain into the bowl for about 10 minutes.
- Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.
- Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.
Notes
- Make the sauce up to one day in advance and keep covered in the refrigerator.
- Use Greek yogurt or strain other yogurt to remove excess moisture for the best texture.
- Fresh herbs are preferred over dried to maintain bright flavor.
- Store covered in the fridge for up to four days; avoid freezing as texture changes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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