Tzatziki Sauce with Greek yogurt
You can serve it immediately, but flavors develop if you can give it a 30-minute rest.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: appetizer, dip, spread
- Method: no cook
- Cuisine: Mediterranean
Ingredients
- 2 cups plain Greek yogurt
- 1 shredded cucumber, about a cup
- 1 garlic clove, minced
- 2 tablespoons olive oil, divided, (reserve 1 teaspoon to drizzle over finished dip)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh dill or ½ teaspoon dried dill (or sub parsley or mint)
- ½ teaspoon salt
Instructions
Yogurt If you’re not using thick Greek-style yogurt, strain yogurt to remove whey. Line a colander with paper towels and spoon yogurt in colander. Set over a bowl and refrigerate for at least 30 minutes and up to 24 hours.
You can serve it immediately, but flavors develop if you can give it a 30-minute rest.
Drizzle 1 teaspoon olive oil over top.
Cucumber Shred unpeeled cucumber with large holes of grater or food processor. Using a clean towel or paper towels, scoop a handful of shredded cucumber into towel and squeeze over sink. Allow the cucumber juice to drain out. Cucumbers are about 98 percent water, so if you don’t squeeze, you’ll have a watery sauce.
The rest Stir ingredients together.
Notes
Flavors develop over time, so is you can make this ahead, that’s great.
Keywords: how to make cucumber dip, greek sauce, tzatziki
Find it online: https://www.livebest.info/how-to-make-tzatziki/
