Description
This Easy Tzatziki Sauce recipe is a classic Greek yogurt-based sauce made with fresh cucumbers, garlic, lemon juice, olive oil, and dill. Perfectly creamy and tangy, it pairs wonderfully with grilled meats, falafel, or as a refreshing dip or spread.
Ingredients
Scale
Ingredients
- ¾ seedless cucumber (skin on or peeled)
- 2 cups plain Greek yogurt (plain, full-fat, 2%, or non-fat)
- 2 cloves garlic (finely minced)
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon olive oil
- 1 tablespoon fresh dill (finely chopped)
- ½ teaspoon salt (to taste)
Instructions
- Prepare the Cucumber: Cut the cucumber in half lengthwise and then into quarters to fit into your food processor.
- Grate the Cucumber: Using the shredding attachment of your food processor, grate the cucumber until you have approximately 1 cup of shredded cucumber.
- Drain Excess Liquid: Let the shredded cucumber sit for 5-10 minutes. Then, wrap it in cheesecloth or a thin dish towel and wring out all excess liquid so you are left with about ½ cup of packed cucumber.
- Mix the Ingredients: Add the drained cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, and salt into the bowl of your food processor with the S-shaped blade. Pulse 10-15 times until all ingredients are well blended and smooth.
- Serve: Transfer the tzatziki sauce to a serving bowl and enjoy it as a dip or accompaniment with chicken shish kabobs, Greek turkey meatballs, falafel, or your favorite Mediterranean dishes.
Notes
- For best results, chill the tzatziki sauce for at least an hour before serving to allow the flavors to meld.
- Use Greek yogurt with your preferred fat content to control the creaminess and calories.
- Removing excess moisture from the cucumber is essential to prevent a watery sauce.
- Fresh dill is recommended for authentic flavor; dried dill can be used but will be less vibrant.
- Adjust the garlic and lemon juice according to your taste preference for more pungency or acidity.
