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 lemon juice
2 teaspoons 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 (I like 1/2 teaspoon salt and 1/4 teaspoon 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