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Tzatziki Sauce

Tzatziki sauce with sour cream served with pita wedges.
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Creamy, tangy tzatziki sauce with yogurt, cucumber, fresh dill, garlic, and lemon juice. Perfect served as a dip with pita, kebabs, or gyros.

Ingredients

Units Scale
  • 1 large Cucumber
  • 1 teaspoon salt
  • 2 cups whole milk plain Greek yogurt
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon olive oil for serving (optional)

Instructions

  1. Remove any tough peelings from the cucumber. If you’re using a thin-skinned variety, you don’t need to peel it at all. Cut out any large seeds. 
  2. Shred the cucumber using a box grater and place it in a fine mesh strainer or sieve over a bowl. Sprinkle ½ teaspoon salt over the cucumber and gently toss to combine. Let the cucumber sit for 30 minutes to 1 hour. 
  3. Gently press on the cucumber to squeeze the excess liquid out. 
  4. Add the strained cucumber, yogurt, garlic, lemon juice, and dill to a large mixing bowl. Stir to combine everything. Add salt and pepper to taste.
  5. Transfer to a serving bowl and drizzle the olive oil (if using) over the top before serving.

Notes

Store in the fridge in an airtight container like these deli containers for up to 4 days. Re-stir before serving. 

Make a thinner sauce: Use regular plain yogurt instead of Greek to make a thinner sauce. It’s good for drizzling over gyros.

Make it dairy-free and vegan: Use a dairy-free plain yogurt like Silk instead of Greek yogurt.

Make it low-fat: Use low-fat or no-fat Greek yogurt and skip the olive oil drizzle at the end. 

Nutrition

Find it online: https://mandiofthemountains.com/tzatziki-sauce/