Ingredients for Tzatziki Sauce Greek Cucumber Yogurt Sauce
- 1 cup thick Greek yogurt (or regular yogurt, see instructions)
- 2 tablespoons lemon juice
- Garlic Clove
- English Cucumber
- 1/2 teaspoon salt (or to taste)
- Fresh Dill
- Salt & Freshly Ground Black Pepper
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How to Make Tzatziki Sauce Greek Cucumber Yogurt Sauce
- Peel 1 large cucumber and dice it into small pieces (about 1 cup diced).
- Place the diced cucumber in a colander, sprinkle with 1 tablespoon of salt, and toss gently.
- Cover the colander with a plate and place a heavy object on top (e.g., a can of beans or a book).
- Let the cucumber sit for 30 minutes to drain excess water. After 30 minutes, thoroughly pat the cucumber dry with paper towels.
- In a food processor or blender, combine the drained cucumber, 2 cloves minced garlic, 2 tablespoons of fresh lemon juice, 2 tablespoons of chopped fresh dill (or 1 tablespoon of dried), and 1 tablespoon of chopped fresh mint (optional). Add a few grinds of black pepper.
- Process until the mixture is finely blended but not completely pureed. A little texture is desirable.
- In a medium bowl, gently stir in 1 cup of thick Greek yogurt (or use regular yogurt – see note below).
- Taste and add salt to your preference (start with 1/2 teaspoon and adjust).
- Cover and refrigerate for at least 2 hours (or preferably longer) to allow the flavors to meld.
- This tzatziki will keep for several days in the refrigerator. Before serving, stir well and drain off any excess water that may have accumulated.
- **Note for using regular yogurt:** To achieve a thicker consistency similar to Greek yogurt, line a fine-mesh sieve or colander with cheesecloth (quadruple layered for best results). Spoon the yogurt into the cheesecloth, gather the edges, and tie with kitchen string. Suspend over a bowl for 2 hours to drain excess whey. The yogurt should now resemble sour cream in consistency.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
0g
Carbs
0g
