Original Post: https://www.evolvingtable.com/?p=19180
Easy Tzatziki Sauce Recipe
This Greek Tzatziki Sauce comes together in 15 minutes with grated cucumber, Greek yogurt, fresh dill, garlic, and lemon, no long chill required. Goes great with kabobs, gyros, falafel, or warm pita.
Servings: 12 servings
Equipment
- Cuisinart Food Processor
- Cheesecloth
- Mason jars
Ingredients
- ¾ seedless cucumber skin on or peeled
- 2 cups plain Greek yogurt plain, full-fat, 2%, or non-fat
- 2 cloves garlic finely minced
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon olive oil
- 1 tablespoon dill fresh finely chopped
- ½ teaspoon 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.¾ seedless cucumber
- 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 cheesecloth 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.2 cups plain Greek yogurt, 2 cloves garlic, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon dill fresh, ½ teaspoon salt
- Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!
Video
Notes
- Cucumber: English seedless is easiest; cocktail or Persian cucumbers also work (less watery but more skin); regular cucumbers work if you scoop the seeds out first.
- Yogurt: Full-fat is most authentic and creamiest. 2% works; non-fat or dairy-free will be looser.
- Moisture: Cheesecloth or a thin lint-free dish towel both work for wringing out the cucumber. Skip this step and the tzatziki turns watery.
- Mixing: Pulse, don't over-process. Cucumber chunks are part of the texture.
- Make-ahead: Make 1 to 2 days before serving; flavors meld in the fridge.
- Storage: Keep in an airtight container in the fridge for up to a week.
- Freezing: Not recommended; the yogurt separates and the cucumber turns mushy when thawed.
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
