Homemade Tzatziki Sauce - Rich, Creamy, and Healthy
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Homemade Tzatziki Sauce - Rich, Creamy, and Healthy
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I use English cucumbers most frequently to make this recipe unless I am using the slicing cucumbers my husband grows every summer.
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Ingredients
- 1 medium cucumber peeled, halved lengthwise, scooped out and seeded
- 1 cup plain greek yogurt this is not negotiable
- 2 tablespoons olive oil optional but I always include it
- 3 garlic cloves minced or pressed through a garlic press, more or less to taste
Options
- 1 lemon juiced and zested
- 2-3 tablespoons fresh mint, dill, oregano leaves or chives finely diced
- add more or less garlic
Instructions
Getting your Cucumber Ready
- Peel your cucumbers if desired. I usually do no matter which type of cucumber I use but if you use English cucumbers you don’t have to.
- Slice all of your cucumbers in half LENGTHWISE.
- Using a spoon, scrape out seeds and pulp from your cucumbers. Pat freshly scooped cucumber surface with paper towel.
- Using the large holes on a box grater shred all of the cucumber.
- Place shredded cucumber into a strainer over top of a bowl that will catch all of the drained water from the cucumbers.
- Toss shredded cucumber with 1 teaspoon of salt.
- Now, here is the trick.
- Grab one or two of your largest resealable bags and fill them up with water. Make sure the bags are sealed up tight.
- Place bags on top of shredded cucumbers and refrigerate for 1 to 3 hours.
- Once ready, remove cucumbers from strainer, place inside a good sized bowl and discard juices from bowl or reserve for another use.
- Grab a few pieces of paper towel and finish drying off your cucumber.
- In a mixing bowl, add yogurt, cucumber, oil and garlic.
- Combine with a whisk.
- Stir until blended. Season with salt and pepper to taste.
- Cover and refrigerate until set and chilled, at least an hour if not two. Frankly, the longer the better. The ingredients need time to meld together.
- When ready to serve, stir your tzatziki sauce to blend and drizzle with a teaspoon of olive oil if desired.
Notes
- The tzatziki sauce can be refrigerated in an airtight container for up to 2 days. Tzatziki will last another 2 days for a total of four but is freshest within the first two days.
- After the first two days the cucumber will still release some water making the dip a little more watery than it should. To fix this just add a little extra Greek yogurt before serving.
- The tzatziki sauce can be refrigerated in an airtight container for up to 2 days. Tzatziki will last another 2 days for a total of four but is freshest within the first two days.
- After the first two days the cucumber will still release some water making the dip a little more watery than it should. To fix this just add a little extra Greek yogurt before serving.
Nutrition Information
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Calories
110kcal
(6%)
Carbohydrates
6g
(2%)
Protein
6g
(12%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.003g
Cholesterol
3mg
(1%)
Sodium
20mg
(1%)
Potassium
185mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
44IU
(1%)
Vitamin C
17mg
(19%)
Calcium
74mg
(7%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Calories | 110kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 3mg | 1% |
| Sodium | 20mg | 1% |
| Potassium | 185mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 17mg | 19% |
| Calcium | 74mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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