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Tzatziki recipe
Perfectly creamy and fresh this tzatziki sauce recipe is so simple to make at home. This Greek cucumber yogurt sauce is ready to serve in minutes, and is perfect to serve as a dip or spread.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Appetizer, dip
Cuisine:
Greek
Servings:
4
servings
Calories:
123
kcal
Author:
Neli Howard
Ingredients
1-1/2
cups
plain Greek yogurt
I use full-fat
1
medium English or hothouse cucumber
seeded, coarsely grated and squeezed as dry as possible (about 1 cup)
4
garlic cloves
minced
2
tablespoons
extra virgin olive oil
Lemon juice from 1 lemon
¾
teaspoon
salt & 1/4 teaspoon freshly ground black pepper
3-4
Tbsp
dill leaves
2
tablespoons
finely chopped fresh dill
Instructions
Combine all ingredients in a medium bowl and mix until well combined. Taste and adjust seasoning if necessary. Cover and chill until ready to serve.
Notes
Make sure to remove as much water from the cucumber as you can for the thickest and creamiest sauce.
I like to chill the tzatziki for at least 30 minutes before serving to let the flavors develop, but it is ready to enjoy straight away.
Nutrition
Calories:
123
kcal
|
Carbohydrates:
6
g
|
Protein:
8
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
611
mg
|
Potassium:
239
mg
|
Fiber:
1
g
|
Sugar:
4
g
|
Vitamin A:
97
IU
|
Vitamin C:
10
mg
|
Calcium:
101
mg
|
Iron:
1
mg
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