Easy Tzatziki Sauce Recipe
A simple and delicious Easy Tzatziki Sauce recipe featuring cucumber, yogurt, and garlic. Perfect as a dip or condiment.
Equipment
- box grater
- mixing bowl
- cheese cloth
- food processor
Ingredients
- ¾ cup English cucumber, partially peeled (striped) Drained
- 1 teaspoon kosher salt, divided
- 4 to 5 cloves garlic, peeled, finely grated or minced Adjust quantity based on flavor preference
- 1 teaspoon white vinegar
- 1 tablespoon Greek Extra Virgin Olive Oil Early Harvest or similar
- 2 cups plain Greek yogurt
- 1 handful chopped fresh dill or mint Optional
- ¼ teaspoon ground white pepper
- as needed warm pita bread For serving
- as needed sliced vegetables For serving
Instructions
- Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into cheese cloth or a double thickness napkin and squeeze dry.
- In a large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, pinch of white or black pepper, and fresh herbs if using. Stir to combine well.
- Cover and refrigerate for anywhere from 30 minutes to 2 hours before serving to allow flavors to meld and thicken.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with more extra virgin olive oil, if desired. Serve with veggies or pita chips.
Notes
Store tzatziki in the fridge in a tightly-covered glass container and use within 4 days.
Nutrition
Serving: 1tablespoonCalories: 16.3kcalCarbohydrates: 1gProtein: 1.5gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.8mgSodium: 78.7mgPotassium: 11.9mgFiber: 0.1gSugar: 0.7gVitamin A: 15.6IUVitamin C: 0.3mgCalcium: 18.4mgIron: 0.1mg
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