Tzatziki Sauce
Tzatziki Sauce is a cool, creamy mix of yogurt, cucumber, olive oil, garlic, lemon, and red wine vinegar. Great for dipping or as a delicious topping!
Servings: 8 servings
Cost: $4.73
Equipment
Ingredients
- 1/2 cup grated cucumber Persian, English, or mini cucumbers
- 1 large lemon
- 1/2 cup plain Greek yogurt I love Greek Gods
- 1 teaspoon minced garlic
- 1-1/2 tablespoons olive oil
- 1-1/2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon finely chopped herbs optional, see note 1
- Serving suggestions see note 2
Instructions
- Grate the unpeeled cucumber using the large holes of a cheese grater. Measure ½ cup and place it in a bowl lined with paper towels or a kitchen towel. Squeeze out as much liquid as possible to keep the sauce from getting watery.
- Transfer the drained cucumber to a medium bowl. Zest the lemon to get 1/2 teaspoon, then juice it to get 1 tablespoon. Add both to the bowl along with the Greek yogurt, garlic, olive oil, red wine vinegar, salt, and pepper.
Video
Notes
Note 1: The fresh herbs are optional—if you have some, throw ’em in, and if not, the sauce is still tasty! I love fresh mint, dill, parsley, or a combination of the three. Freeze-dried herbs are also great here!
Note 2: Serve with grilled chicken, beef, pork, or lamb, spread on gyros, as a dip for veggies (raw or grilled), with pita chips or warm pita, in sandwiches or wraps, or even straight from the spoon!
Storage: Store tzatziki in an airtight container in the fridge for 3–4 days. Stir before serving. If it turns watery or develops an off smell, it's time to toss it. Freezing is not recommended.
Nutrition
Serving: 1serving | Calories: 50kcal | Carbohydrates: 3.6g | Protein: 1.8g | Fat: 3.6g | Cholesterol: 2.3mg | Sodium: 7mg | Fiber: 0.3g | Sugar: 1.9g