Authentic Tzatziki Sauce Recipe
Make traditional Greek Tzatziki sauce using strained yogurt and fresh cucumber. This recipe focuses on removing excess moisture for a thick, flavorful dip.
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 1 hr 15 min
- Yield: About 2 cups
- Category: Appetizer
- Method: No Cook
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
- 2 cups full-fat Greek yogurt (strained yogurt)
- 1 large cucumber, peeled and seeded
- 2 cloves garlic, minced finely
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar or lemon juice
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
Instructions
- Grate the cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of cheesecloth.
- Squeeze the cucumber firmly over the sink to remove as much liquid as possible. This step prevents watery Tzatziki.
- In a medium bowl, combine the strained cucumber, minced garlic, chopped dill, chopped mint (if using), olive oil, vinegar or lemon juice, salt, and pepper. Mix well.
- Gently fold the cucumber mixture into the Greek yogurt until fully combined. Do not overmix.
- Taste the sauce and adjust salt or acidity as needed.
- Cover the bowl and refrigerate the Tzatziki sauce for at least 1 hour before serving. This allows the flavors to meld.
Notes
- Use only thick, full-fat Greek yogurt for the best texture. Avoid regular yogurt.
- If you do not have fresh dill, you can substitute with 1 teaspoon of dried dill, but fresh is preferred.
- For extra flavor, you can lightly salt the grated cucumber and let it sit for 10 minutes before squeezing out the water.
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 4
- Sodium: 150
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 6
- Cholesterol: 15
