How to Make Tzatziki
How to make tzatziki - a cucumber and yogurt sauce that is common in Greek and Mediterranean cuisine. Tzatziki goes great on so many things.
Ingredients
- 2 cups grated cucumber (I used 1 large cucumber, 15.5 ounces weight)
- 1 cup plain Greek yogurt (I used 2%)
- 1 garlic clove large-sized, finely minced or pressed, or 2 small cloves
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon lemon juice
- 1 Tablespoon chopped fresh dill
- 1/2 teaspoon salt
Instructions
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Squeeze the juice out of the cucumber. I just did this with my hands over the sink with a strainer underneath to catch any rogue pieces that fall. You can also use a clean kitchen towel to squeeze it out.
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Add the cucumber, Greek yogurt, mince garlic, olive oil, lemon juice, dill and salt to a medium mixing bowl.
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Stir until well-combined. Heads up: those cucumber pieces will stick together, especially after being squeezed out. Use your spoon or spatula to break those clumps up.
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Serve with sliced veggies, pita bread, pita chips. It also goes great on any chicken, fish, kabobs, pita sandwiches, etc.
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Refrigerate leftovers for up to 4 days.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
I highly recommend fresh lemon juice, as opposed to bottled, and fresh dill, as opposed to dried.
I used 2% Greek yogurt for this recipe. You can use any plain Greek yogurt. For best taste I recommend 2% or whole fat Greek yogurt.
You do no need to peel or seed the cucumber, but you can if you wish.