Easy Tzatziki Sauce Recipe
This easy Tzatziki Sauce is cool, creamy, garlicky, and perfect as a dip, spread, salad dressing, or sauce for grilled chicken, lamb, gyros, burgers, and vegetables.
Servings: 12
Cost: $5
Equipment
- 1 box grater
- measuring cup
- measuring spoons
- spatula
Ingredients
- 1/2 large English cucumber unpeeled
- 1/2 teaspoon kosher salt
- 1 1/2 cups plain Greek yogurt
- 1/4 cup sour cream
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh minced dill
- Zest and juice of 1 lemon
Instructions
- Grate the cucumber using the large holes of a box grater and place it in a fine mesh sieve.
- Sprinkle the cucumber with salt and toss to coat. Let it drain for 30 minutes.
- Press the cucumber with a paper towel or clean kitchen towel to remove as much liquid as possible.
- In a medium bowl, stir together the Greek yogurt, sour cream, garlic, olive oil, vinegar, dill, lemon zest, and lemon juice.
- Fold in the drained cucumber.
- Cover and refrigerate for 1 hour.
- Stir before serving. Drizzle with olive oil, if desired.
Video
Notes
- For the thickest tzatziki sauce, squeeze as much liquid as possible from the grated cucumber before mixing it into the yogurt.
- Store in an airtight container in the refrigerator for up to 3 days. Stir before serving.
- Do not freeze tzatziki sauce. The yogurt may separate and the cucumber can become watery after thawing.
- For a more traditional version, replace the sour cream with additional Greek yogurt.
- For a milder sauce, use 1 garlic clove. For extra garlic flavor, add 1 additional minced garlic clove.
Nutrition
Calories: 36kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 59mg | Fiber: 0g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.6mg | Calcium: 35mg | Iron: 0.1mg