Original Post: https://www.evolvingtable.com/?p=19180
Easy Tzatziki Sauce Recipe
If you know how to make this authentic Greek Tzatziki Sauce Recipe, then you have the perfect topping for any Mediterranean dish. Simply combine Greek yogurt, shredded cucumber, fresh dill, lemon juice, and garlic in a food processor for quick and easy flavor.
Servings: 12 servings
Ingredients
- ¾ seedless cucumber skin on or peeled
- 2 cups Greek yogurt plain, full-fat, 2%, or non-fat
- 2 cloves garlic finely minced
- 2 Tbsp. lemon juice freshly squeezed
- 1 Tbsp. olive oil
- 1 Tbsp. dill fresh finely chopped
- ½ tsp. salt to taste
Instructions
- Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.
- Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
- Let cucumber sit for 5-10 minutes. Wrap shredded cucumber in cheese cloth or a thin dish towel and wring out any excess liquid. You should end up with ½ cup of packed cucumber.
- Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a food processor with an S-shaped blade. Pulse 10-15 times or until ingredients are well incorporated.
- Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!
Video
Notes
Meal Prep and Storage
- To Prep Ahead: This recipe is easy to prep ahead. Make it up to 1-2 days in advance.
- To Store: Homemade tzatziki sauce will last for up to a week if stored in an airtight container in the refrigerator. After a few days in the refrigerator the yogurt may begin to separate. You can either drain out the liquid or give it a good stir and serve away.
- To Freeze: The yogurt will separate once thawed so freezing is not recommended.
Nutrition
Calories: 35kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 93mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 115IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
