Easy Greek Tzatziki Recipe
This easy Greek tzatziki recipe is fresh, flavorful, and easy to prepare! Serve this Greek tzatziki sauce recipe with gyros, pita, fresh veggies, and more!
Servings: 9 Servings
Calories: 55kcal
Equipment
Ingredients
- 1 small English cucumber (6 ounces)
- 3 cloves garlic
- 2 tablespoon fresh dill (chopped)
- 2 cups Greek yogurt
- 1½ tablespoon olive oil (divided)
- 1 tablespoon lemon juice (fresh)
- 1 teaspoon lemon zest (optional)
- ¾ teaspoon sea salt
- ¼ teaspoon white pepper
- 1 teaspoon dried mint
- mint leaves (for garnish)
Instructions
- Grate ½ of a cucumber over a clean dish towel or cloth napkin. Gather the corners, then squeeze firmly over a small bowl to extract as much cucumber juice as possible.
- Transfer the drained cucumber to a mixing bowl. Add crushed garlic cloves and chopped fresh dill.
- Add yogurt, drizzle with lemon juice and 1 tablespoon of olive oil, then season with salt, white pepper, and dried mint. Mix gently with a spatula to blend.
- Chill for 30 minutes before serving. Just before serving, drizzle with ½ tablespoon of olive oil and garnish with fresh mint leaves.
Video
Notes
- Don't toss the cucumber juice; use it in a smoothie or drink it as is!
- Drain the cucumber well. This is the most important step for thick, creamy tzatziki. Squeeze out as much liquid as possible before adding the cucumber to the yogurt.
- Use full-fat yogurt for a thick, creamy consistency.
- If you have time, let the tzatziki rest for 30 minutes. This gives the garlic, dill, and other flavors time to meld.
- Taste and adjust the seasoning, if needed, before serving.
- Don't garnish with fresh mint until just before serving.
- Store homemade tzatziki in an airtight container in the refrigerator for 3 to 4 days. Give it a good stir before serving, as some liquid may separate during storage.
Nutrition
Serving: 0.333Cup | Calories: 55kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Cholesterol: 2mg | Sodium: 211mg | Fiber: 0.3g | Sugar: 2g
