Tzatziki Recipe (Greek Cucumber Sauce)
This classic tzatziki recipe is made with just a few ingredients and will be ready in only 10 minutes. It's perfect for vegetables, meat, or simply as a dip. Check out our video and step-by-step tutorial.
Servings: 4 servings
- 3 Persian cucumbers
- 2 cups Greek yogurt
- 5 cloves garlic minced
- 3 tablespoon fresh dill chopped
- 2 tablespoon olive oil extra virgin
- ½ teaspoon salt
- 1 tablespoon lemon juice
Wash and dry the cucumbers. Peel them in stripes and grate them in a large bowl.
Squeeze the grated cucumber in your hand and discard the excess water.
Place the squeezed cucumbers in a bowl and add in yogurt, minced garlic, fresh dill, salt and lemon juice.
Mix well and cool in the fridge for thirty minutes.
Stir well and serve with grilled meat, veggies or pita bread as a dip.
- You can use one English cucumber instead of three Persian cucumbers.
- Don't use garlic powder or store-bought minced garlic instead of garlic cloves in this recipe.
- You can add mint to this Greek sauce in addition to or instead of fresh dill. Herbs make this yogurt and cucumber sauce very tasty.
- Tzatziki sauce is best served fresh and cold. You can store the leftovers in an airtight container and refrigerate for about 2 days. Stir the sauce well before using it.
- When using fresh garlic, you may feel that the taste is too strong. If so, please let tzatziki sit in the fridge for a few hours before serving. The longer it sits, the less of a bite the garlic will have.
Calories: 134kcal | Carbohydrates: 7g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 329mg | Potassium: 218mg | Fiber: 1g | Sugar: 4g | Vitamin A: 67IU | Vitamin C: 4mg | Calcium: 124mg | Iron: 1mg