Tzatziki Sauce

Name: Tzatziki Sauce
Prep time: 10 min
Yield: 2 servings
Ingredients: 1 cup English cucumber; 1 1/2 cups Plain Greek yogurt; 1/2 Lemon; 1 tbsp Fresh dill; 1/2 tsp Garlic; Salt; Freshly ground black pepper

A classic, cooling yogurt sauce that comes together quickly and pairs well with

Prep

10m

Ingredients

Method

Turn cooking mode on

Step 1

Place the shredded cucumber in your hands, a clean dish towel, or paper towels and squeeze firmly to remove as much excess liquid as possible. This step is essential for a thick, creamy sauce.

1 cup English cucumber

Step 2

Add the drained cucumber to a medium bowl along with the Greek yogurt, lemon juice, dill, and grated garlic.

1 1/2 cups Plain Greek yogurt

1/2 Lemon

1 tbsp Fresh dill

1/2 tsp Garlic

Step 3

Stir until fully combined.

Step 4

Season with salt and freshly ground black pepper to taste. Adjust lemon juice or garlic if needed.

Salt

Freshly ground black pepper

Step 5

Cover and refrigerate for at least 15 minutes before serving to allow the flavors to meld.

For

cup

English cucumber, shredded or finely diced

1 1/2

cups

Plain Greek yogurt, non-fat, 2%, or whole

1/2

Lemon, juice of

tbsp

Fresh dill, finely chopped

1/2

tsp

Garlic, grated (use up to 1 teaspoon for a stronger garlic flavor)

Salt, to taste

Freshly ground black pepper, to taste

Notes

For a thicker tzatziki, use full-fat Greek yogurt. Tzatziki keeps well in the refrigerator for up to 3 days. Serve chilled as a dip, sauce, or spread.

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