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Tzatziki Sauce with Greek yogurt

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You can serve it immediately, but flavors develop if you can give it a 30-minute rest.

  • Author: Judy Barbe
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups 1x
  • Category: appetizer, dip, spread
  • Method: no cook
  • Cuisine: Mediterranean

Ingredients

Scale
  • 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.

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