Ingredients for Greek Tzatziki Sauce
- Plain Yogurt
- Cucumbers
- 1/4 cup sour cream
- 1 teaspoon salt (plus a pinch for the final mixture)
- Extra Virgin Olive Oil
- 1 tablespoon red wine vinegar
- Mint Leaves
- Garlic Clove
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How to Make Greek Tzatziki Sauce
- If using regular yogurt, place it in a coffee filter or piece of cheesecloth lined strainer set over a bowl. Refrigerate for 2-4 hours to drain excess whey. (Skip this step if using Greek yogurt).
- While the yogurt drains, place 1 cup of grated cucumber in a clean tea towel or cheesecloth. Squeeze firmly to remove excess water.
- Discard the squeezed cucumber liquid. Sprinkle the cucumber with 1 teaspoon of salt and gently mix. Let it sit for 20 minutes.
- Rinse the cucumber under cold water to remove excess salt and squeeze again to remove as much liquid as possible.
- In a medium bowl, combine the drained yogurt (or undrained Greek yogurt), ½ cup of squeezed cucumber, ¼ cup sour cream, 1 clove minced garlic, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon chopped fresh mint, and a pinch of salt.
- Stir well to combine all ingredients thoroughly.
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld. The longer it sits, the better it tastes!
- Stir gently before serving. Enjoy your homemade Tzatziki sauce! It will keep in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
16g
Fat
18g
Carbs
1g
