Tzatziki Sauce

Course: Sauces & Dressings

Cuisine: Greek

Prep Time: 10

Total Time: 10

Servings: servings

Calories: 50kcal

Author: Lauren

Tzatziki is one of the the best flavor makers out there! This creamy, chilled sauce is packed with bold, fresh flavor and is perfect to add to pita, sandwiches, grilled veggies, Greek night, so much! Plus it will help you hit your protein goal, 1/4 cup is packed with 10g of protein!

Print Recipe

Ingredients

1 large english cucumber (115g)
1.5 cups plain Greek yogurt (340g) nonfat, 2%, whole all work
2 garlic cloves minced
1 Tbsp olive oil (15g) divided
2 Tbsp fresh dill chopped
1 Tbsp lemon juice (15g)
1/2 tsp salt
freshly cracked black pepper to garnish

Instructions

Grate the cucumber (I used the large holes on my box grater for this).
Then drain the grated cucumber as much as possible by using a cheesecloth or by pressing down with paper towels to remove the excess water. Do this until all the liquid is out.
Combine the drained cucumber, yogurt, garlic, 1/2 tablespoon of olive oil, dill, lemon juice and salt in a bowl.
Drizzle the remaining 1/2 Tbsp of olive oil on top of the Tzatziki. Serve immediately or add to an airtight container in the refrigerator for up to a week.

Notes

How to store: store tzatziki in an airtight container in the refrigerator. Homemade tzatziki sauce will stay fresh for up to 2 weeks stored this way (given you're using fresh Greek yogurt)

Nutrition notes: My cucumber was 240g before I drained it and 115g after being drained. 115g of cucumber was what was added to the Tzatziki. Nutrition calculated using nonfat Greek yogurt.

Nutrition