Tzatziki Sauce

This easy Tzatziki makes a great dip, spread, or sauce. It's delicious on gyros and other sandwiches or try a dollop on a soup or salad. Or, enjoy with fresh veggies and a pile of warm pita bread.

Course Side Dish

Cuisine American, Greek

Prep Time 5

Cook Time 20

Cooling Time 30

Total Time 25

Servings servings (1/4 cup each)

Calories 151kcal

Author Meggan Hill

Ingredients

1 cup plain Greek yogurt
1 medium cucumber (see note 1)
Salt and freshly ground black pepper
1 tablespoon fresh lemon juice
1 teaspoon fresh dill
1 teaspoon garlic minced
1 teaspoon white wine vinegar
olive oil

US Customary - Metric

Instructions

Shred the cucumber or chop in food processor. Toss with 1/2 teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.

Video

Notes

Cucumber: Peel, grate, and strain this before incorporating into your tzatziki sauce so the condiment doesn’t get too watery.
Yield: This recipe makes 1 3/4 cups Tzatziki sauce, enough for 7 servings (1/4 cup each).
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: Make the tzatziki up to 3 days in advance. Stir well to recombine before serving.

Nutrition