Homemade Tzatziki Sauce

Course: Dressing

Cuisine: Greek

Prep Time: 15

Chill time: 1

Total Time: 15

Servings: people

Calories: 36kcal

Author: Kris Longwell

This Homemade Tzatziki Sauce is so fresh and full of bold flavors. It's easy to put together and is perfect for gyros, salad, fish and as a dip.

Print Recipe

Equipment

Box grater

Ingredients

1 cucumber peeled and seeded
1 cup Greek plain yogurt
1 teaspoon white wine vinegar
2 cloves garlic minced
1 tablespoon dill fresh, chopped
2 tablespoon lemon juice from 1 lemon
½ teaspoon Kosher salt
¼ teaspoon black pepper freshly ground
1 tablespoon extra-virgin olive oil

Instructions

Shred the cucumber with a box cutter, or pulse a few times in a food processor. You need ¼ to ½ cup.
1 cucumber
Wrap shredded cucumber in cheesecloth or a paper towel. Place over a bowl or sink, and squeeze to remove as much water as possible. Place in a clean, medium-sized bowl.
To the shredded cucumber, add the yogurt, vinegar, garlic, dill, lemon juice, salt, pepper, and olive oil. Whisk together until fully combined.
1 cup Greek plain yogurt, 1 teaspoon white wine vinegar, 2 cloves garlic, 1 tablespoon dill, 2 tablespoon lemon juice, ½ teaspoon Kosher salt, ¼ teaspoon black pepper, 1 tablespoon extra-virgin olive oil
Refrigerate for at least 1 hour.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

If you don't have a box grater, you can place half of the peeled and seeded cucumber in a food processor and pulse a couple of times. Or, use a knife to finely dice the cucumber.

Cheesecloth, kitchen towel, coffee filter, or your hands will all work to help remove the water from the cucumbers.

We love using whole milk plain Greek yogurt, but low-fat or even fat-free will work. But even with the whole milk, as you can see, the dressing is still very low in calories and fat.

The sauce will keep in an air-tight container in the refrigerator for up to 2 weeks and can be frozen for up to 2 months.

Nutrition