Homemade Tzatziki Sauce
Servings: 8 people
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.
- 1 cucumber peeled and seeded
- 1 cup Greek plain yogurt
- 1 tsp white wine vinegar
- 2 cloves garlic minced
- 1 tbsp dill fresh, chopped
- 2 tbsp lemon juice from 1 lemon
- ½ tsp Kosher salt
- ¼ tsp black pepper freshly ground
- 1 tbsp extra-virgin olive oil
Shred the cucumber with a box cutter, or pulse a few times in a food processor. You need ¼ to ½ cup.
Wrap shredded cucumber in cheesecloth, or towel. Place over 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.
Refrigerate for at least 1 hour.
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.
Calories: 36kcal | Carbohydrates: 2g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 155mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg