Easy Tzatziki Sauce Recipe
A quick and creamy Easy Tzatziki Sauce Recipe made with cucumber, yogurt, and garlic for a delicious Greek dip.
Equipment
- box grater
- cheese cloth
- mixing bowl
- small food processor
Ingredients
- ¾ cup English cucumber, partially peeled (striped)
- 1 teaspoon kosher salt divided
- 4 to 5 cloves garlic peeled, finely grated or minced
- 1 teaspoon white vinegar
- 1 tablespoon Greek Extra Virgin Olive Oil Early Harvest
- 2 cups plain Greek yogurt
- 1 handful chopped fresh dill or mint (optional)
- ¼ teaspoon ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Use a box grater to manually grate the cucumbers or use a small food processor to finely chop them. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth and squeeze dry.
- In a large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, a pinch of white or black pepper, and the fresh herbs if using. Stir to combine well.
- Cover and refrigerate for 30 minutes to 2 hours before serving to thicken the sauce and allow flavors to meld.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzling with more extra virgin olive oil if desired. Serve with veggies or pita chips or wedges.
Notes
This recipe makes a generous 2 cups of sauce (or up to 32 tablespoons). Store in the fridge in a tightly-covered glass container. Use within 4 days.
Nutrition
Serving: 1tablespoonCalories: 16.3kcalCarbohydrates: 1gProtein: 1.5gFat: 0.7gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gCholesterol: 0.8mgSodium: 78.7mgPotassium: 11.9mgFiber: 0.1gSugar: 0.7gVitamin A: 15.6IUVitamin C: 0.3mgCalcium: 18.4mgIron: 0.1mg
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