Tzatziki Recipe | Easy Greek Cucumber Yogurt Sauce
A cool, thick Greek cucumber yogurt sauce with fresh dill and mint. Squeezing the grated cucumber well keeps this no cook yogurt cucmber dip creamy instead of watery.
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Ingredients
- 400 grams Cucumbers
- 400 grams Yogurt Greek Yogurt
- 2 Tablespoons Mint leaves chopped
- 2 Tablespoons Dill leaves chopped
- ½ teaspoon salt
- 2 Tablespoons Olive Oil
- ½ teaspoon garlic optional
Instructions
- Drain excess whey From Greek Yogurt: This is not necessary but makes the tzatziki sauce more creamy
- Grate the cucumber: Wash the cucumber well. Leave the tender peel on and grate the cucumber on the large holes of a box grater.
- Remove the cucumber water: Wrap the grated cucumber in a clean lint-free kitchen towel or cheesecloth. Squeeze firmly until the cucumber no longer drips freely.
- Mix: Combine the squeezed cucumber, Greek yogurt, mint, dill, fresh lemon juice, salt, and extra-virgin olive oil in a medium bowl. Stir in the optional grated garlic only if using.
- Rest and serve: Mix until evenly combined. Cover and refrigerate for 6 to 7 hours. Stir, taste, adjust the salt if needed, and serve chilled.
Rekha's Notes
- If using regular plain yogurt, strain it in a cheesecloth-lined sieve until thick before measuring.
- Squeezing the grated cucumber thoroughly is the key to a thick sauce.
- Garlic becomes stronger as the sauce sits, so use it carefully.
- The hands-on time is 5 minutes. Rest the mixed sauce in the refrigerator for 6 to 7 hours before serving.
- Refrigerate in an airtight container for up to 4 days. Stir before serving.
- Freezing is not recommended because the yogurt and cucumber can separate.
Nutrition
Calories: 137kcalCarbohydrates: 7gProtein: 4gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 13mgSodium: 340mgPotassium: 308mgFiber: 1gSugar: 6gVitamin A: 293IUVitamin C: 5mgCalcium: 142mgIron: 1mg