Tzatziki Recipe
User Reviews
4.8
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Prep Time
15 mins
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Total Time
15 mins
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Servings
12 people (makes 3 cups)
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Calories
57 kcal
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Course
Condiments
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Cuisine
Greek
Tzatziki Recipe
Description
The recipe starts by salting diced or grated cucumber to draw out excess water, which is then squeezed out using cheesecloth or a clean towel to keep the sauce from becoming watery. The strained cucumber is combined with cold plain Greek yogurt, freshly squeezed lemon juice, grated garlic, chopped dill, and extra virgin olive oil. Salt and pepper adjust seasoning. This results in a thick, creamy sauce with a refreshing taste balanced by garlic and herbs.
Tzatziki is commonly served chilled and makes a versatile accompaniment for grilled dishes, as a spread in wraps, or as a dip for fresh vegetables or bread. A drizzle of olive oil on top enhances flavor and appearance.
Using freshly squeezed lemon juice and fresh garlic rather than substitutes preserves authentic flavor. If cheesecloth is unavailable, a fine mesh strainer or clean tea towel works well for squeezing cucumber.
Ingredients
- 1/2 English cucumber
- 1/2 tsp salt or to taste
- 16 oz yogurt cold, (either full fat or fat-free will work, plain, Greek
- 1 1/2 Tbsp lemon juice Juice of 1/2 lemon; please squeeze a real lemon, freshly squeezed
- 3 to 4 garlic peeled and grated, cloves
- 1/3 cup dill chopped
- 3 Tbsp extra virgin olive oil plus more to drizzle
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper or to taste
Instructions
Prep the Cucumber:
- Peel and finely dice the cucumber, or you can grate on the large holes of a box grater if preferred. Transfer to a bowl lined with a cheesecloth* and sprinkle cucumbers with 1/2 tsp salt and give them a light stir. Set aside for the cucumbers to release their juice while you prep the remaining ingredients.
How to Make Tzatziki Sauce:
- In a large mixing bowl, combine plain Greek yogurt, lemon juice, grated garlic cloves, chopped dill, extra virgin olive oil, salt and pepper, or season to taste.
- Use the cheesecloth to squeeze out as much juice as you can from your chopped cucumber. You'll be surprised how much juice comes out. Discard the juice and add squeezed cucumber to your mixing bowl.
- Stir everything to combine and season to taste with more salt and pepper if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. I love serving drizzled with a little more extra virgin olive oil.
Notes
- If you lack cheesecloth, use a clean kitchen towel or squeeze cucumbers by hand over a fine mesh strainer to remove excess moisture.
- Use freshly squeezed lemon juice for best flavor.
- Both full-fat and fat-free plain Greek yogurt work depending on preference.
- Serve chilled and drizzle extra virgin olive oil on top before serving if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people (makes 3 cups)
Amount Per Serving
Calories 57 kcal
% Daily Value*
| Calories | 57kcal | 3% |
| Carbs | 2g | |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 160mg | 7% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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