Greek Tzatziki Sauce Recipe
I learned how to make this Greek Tzatziki Sauce Recipe while I was visiting Athens – everyone who tries it tells me that it’s the authentic tzatziki recipe they were looking for and it only takes 15 minutes!
Servings: 8 1/4 cup servings
Calories: 58kcal
Equipment
Ingredients
- 1/2 of a large cucumber unpeeled
- 1 1/2 cups plain full fat Greek yogurt
- 2 large garlic cloves finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
Instructions
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge. If you don't have time to do the overnight drain, just gently press the cucumber in the sieve to press out more of the liquid.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight. If you want to serve this immediately, then you can skip the overnight part.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
Video
Notes
Expert Tips
Make sure your grated cucumber is well-drained.
For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.
Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
Storage Information
To store leftovers in the refrigerator, place the tzatziki in an airtight container. The tzatziki can last for about 3 to 4 days.
Nutrition
Serving: 1serving | Calories: 58kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 159mg | Potassium: 82mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 0.1mg
