Ingredients
Ingredients
- ½ cup grated English cucumber, squeezed to remove water
- ½ cup plain Greek yogurt
- 1 ½ tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, chopped
- 2 garlic cloves, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Ingredients: In a small bowl, add the grated and squeezed cucumber, plain Greek yogurt, lemon juice, extra virgin olive oil, chopped fresh dill, minced garlic, salt, and black pepper. Mix gently using a spoon or spatula until all ingredients are evenly combined, creating a creamy, uniform sauce.
- Chill and Serve: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to chill. Let the tzatziki sauce rest for at least 30 minutes to allow the flavors to meld together. It can be prepared up to three days in advance. Stir the sauce gently once more before serving.
Notes
- Be sure to squeeze out excess water from the grated cucumber to prevent the sauce from becoming watery.
- For a thicker tzatziki, you can strain the Greek yogurt before mixing.
- Fresh dill is preferable to dried for best flavor, but dried dill can be used in a pinch.
- This sauce pairs wonderfully with grilled meats, pita bread, vegetables, or as a salad dressing.
- Store leftovers covered in the refrigerator for up to three days.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Greek
- Diet: Low Fat
