Description
Light and fresh, easy tzatziki sauce is a creamy yogurt cucumber dip packed with fresh cucumbers, garlic, dill, lemon juice and olive oil. So easy to make.
Ingredients
- 1/2 large cucumber, unpeeled
- 1 cup plain Greek yogurt
- 2 cloves garlic, pressed or finely minced
- 1/2 tablespoon extra virgin olive oil
- 2 teaspoons freshly squeezed lemon juice (juice of 1/4 lemon)
- 1 + 1/2 tablespoon fresh dill, chopped
- 1/4 teaspoon salt
- pinch of ground black pepper
- kalamata olives (for garnish)
Instructions
- Grate the cucumber and drain through a cheesecloth, fine mesh sieve or using your hands.
- Transfer drained cucumber to a medium bowl. Add the yogurt, garlic, olive oil, lemon juice, dill, salt and pepper. Stir to combine.
- Refrigerate for at least 1 hour before serving to let the flavours infuse into the yogurt.
- Garnish with some olives, a sprig of fresh dill and a swirl of olive oil.
Notes
Chill the tzatziki. Tzatziki sauce tastes best when chilled for at least one hour, up to overnight. This lets the flavours of the garlic and dill really infuse to the yogurt. You could skip this step, but you will immediately notice the difference once chilled.
How to serve. Pour it over souvlaki chicken and Greek potatoes, dip pita bread in it, spread it onto a sandwich, pita wrap, or Greek gyro, or use it for dipping raw veggies into.
How to store tzatziki. Store this dip for up to one week in an airtight container in the refrigerator. It would not recommend storing it in the freezer.
- Prep Time: 10 minutes (+1 hour chill time)
- Category: Dip
- Method: Mixing
- Cuisine: Greek