Tzatziki
User Reviews
4.9
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Prep Time
2 hrs
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Cook Time
15 mins
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Total Time
2 hrs 15 mins
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Servings
6 servings
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Calories
117 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Tzatziki
Description
This Tzatziki recipe uses thick Greek yogurt, strained to remove extra liquid, combined with peeled, seeded, and drained cucumbers to maintain a thick consistency. Garlic adds a pungent bite, while lemon juice brightens the flavor profile. Fresh mint or dill herbs contribute aromatic freshness. Olive oil enriches the texture and flavor.
The preparation involves finely chopping or pulsing cucumbers to a preferred chunk size, draining moisture with cheesecloth or a towel, and carefully blending the ingredients. The result is a cool, creamy sauce with a slight crunch from the cucumber pieces. The balance of acidity, dairy richness, and herbal notes makes this sauce refreshing and versatile.
Tzatziki serves well alongside grilled meats, as a dip for vegetables, or as a condiment for sandwiches and wraps. Its coolness helps counterbalance spicy dishes.
The recipe requires proper straining of yogurt and cucumbers to avoid watery consistency. Adjust garlic and lemon to taste for preferred pungency and tartness levels.
Ingredients
- 1 1/2 cups Greek yogurt plain, lowfat
- 1 pound cucumber Persian or English, peeled and seeded
- 3 tablespoons extra virgin olive oil
- 1 tablespoon mint chopped, or dill
- 1 clove garlic or more to taste, crushed
- 1 tablespoon lemon juice or more to taste, fresh
- 1/4 teaspoon salt (or more to taste)
- mint optional, fresh sprig for garnish
Instructions
- Strain the Greek yogurt for 2-3 hours in the refrigerator. If you'd prefer to use plain yogurt and not Greek, you'll need to strain it for 14-15 hours to get the right consistency. If you don't know how to strain yogurt, you can find instructions here: How to Strain Yogurt
- Pulse the cucumbers in the food processor or hand chop to desired texture. I like them chopped small, but not minced. Bigger chunks will result in chunkier tzatziki. It’s a matter of preference. You can also grate them, if you prefer.
- Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle. Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don't have cheesecloth, use a thin dishtowel instead.
- Place strained yogurt in a medium mixing bowl.
- Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
- Use a fork or whisk to blend the ingredients together. Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator.
Notes
- Strain yogurt well to achieve thick consistency; plain yogurt needs longer straining.
- Remove seeds and peel cucumbers to prevent excess water and bitterness.
- Tightly squeeze cucumbers in cheesecloth or a clean dishtowel to remove moisture.
- Adjust garlic and lemon juice amounts to balance pungency and tartness.
- Serve chilled for the best refreshing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 121mg | 5% |
| Potassium | 111mg | 2% |
| Sugar | 3g | 6% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 78mg | 8% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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