Description
Easy to make Greek Tzatziki sauce that’s perfect for dipping veggies, pita chips, or spreading on sandwiches, burgers and gyros. Delicious!
Ingredients
Units
Scale
- 1 large seedless cucumber (AKA English cucumber)
- salt
- 1 1/2 cups plain fat free Greek yogurt (can use a Greek yogurt with a higher fat content for a richer taste)
- 1 large garlic clove, minced
- 1/4 cup finely chopped red onion
- 1 tablespoons dried dill (or 2 tablespoons fresh dill, chopped)
- Juice of 1/2 lemon
- 1/2 to 3/4 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil
- options for serving
- pita chips or bread
- mild tasting veggies, such as cucumbers, celery, or carrots
Instructions
- Grate the cucumber: Peel the cucumber and use a box grater to grate it – it should measure about 3/4 cup of grated cucumber. – you may not need to use the entire cucumber.
- Drain the cucumber: Place the grated cucumber in a fine mesh siv that’s fitted over a bowl, sprinkle it with a good amount of salt and stir. Allow it to sit for 15 minutes while you prepare the remaining ingredients. Once it has sat for 15 minutes it will have released a lot of cucumber water, use a spoon to press out any remaining water from the cucumbers and discard the cucumber water.
- Finish: Add all of the ingredients to a medium mixing bowl, the Greek yogurt, garlic clove, red onion, dill, lemon juice, drained grated cucumber, olive oil and salt and pepper. Stir until everything is well combined. Taste and adjust seasoning as needed.
- Serve/store: Serve with pita chips, pita bread, or fresh cut veggies such as cucumber, carrots, and celery – my fave is pita bread or pita chips. Or serve on gyros, sandwiches, burgers, on salads, anywhere you want a little Greek flare. The sauce will keep in the fridge for up to 4 days.
Notes
If you can’t find a seedless cucumber you can use a regular one just let it drain for an extra 5 minutes or so because they have a higher water content than the seedless cucumbers.
