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Tzatziki (Greek Cucumber Yogurt Dip)

Homemade Tzatziki sauce is best if made an hour or two before serving.Yield: 1 1/2 c 

Prep Time
30 mins
Total Time
30 mins
Servings: 6 people
Course: Condiments
Cuisine: Greek

Ingredients

  • ½ seedless cucumber, finely grated
  • ½ tsp salt
  • 1 c plain yogurt, strained (or Greek)
  • 1 tsp lemon juice
  • 1 Tbsp olive oil
  • 1 garlic clove, crushed to a paste
  • 1 Tbsp fresh dill, chopped, or 1 tsp dry

Instructions

    Cup of Yum
  1. Mix the grated cucumber with the salt and place it in a fine mesh sieve or cheesecloth over a bowl to let the moisture drain from it, 15-30 minutes.
  2. While the cucumber is draining, mix together strained yogurt, lemon juice, olive oil, crushed garlic, and dill.
  3. Squeeze any remaining moisture from the cucumber to get it nice and dry, then mix it into the yogurt mixture.
  4. The tzatziki can be served immediately, but the flavors are best if it is allowed to set for 1-2 hours in the refrigerator. The sauce will last 1-2 days in the fridge.