Tzatziki Sauce
This tzatziki sauce is a cool, creamy Greek dip of thick yogurt, crisp cucumber, garlic, and fresh herbs with a refreshing hit of lemon. It is tangy and garlicky yet light, making it perfect for cooling down spiced or grilled dishes. Serve it with warm pita, alongside gyros, or as a dip for fresh vegetables for the family.
- ⏱ 15 min
- 📊 easy
- 🍽 Family
Ingredients
- 400 g Greek yogurt
- 1 cucumber
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp dill
Instructions
- Grate half an English cucumber on the coarse side of a box grater, then place it in a sieve set over a bowl.
- Sprinkle the grated cucumber with about half a teaspoon of salt and let it sit for 10 minutes to draw out the moisture.
- Squeeze the cucumber firmly in a clean kitchen towel or your hands to remove as much liquid as you can, which is the key to a thick tzatziki.
- In a bowl, combine 250g of thick Greek yogurt with 1 small clove of grated garlic, 1 tablespoon of olive oil, and the juice of half a lemon.
- Stir in the drained cucumber along with 1 tablespoon of chopped fresh dill or mint, then season with salt and pepper to taste.
- Cover and chill for at least 30 minutes before serving so the garlic and herbs infuse the yogurt, then drizzle with a little olive oil on top.
💡 Chef's tip
Salt the grated cucumber and squeeze out as much liquid as possible before mixing, because the excess water will otherwise thin the yogurt and leave you with a runny, watery sauce.
Squeezing the grated cucumber dry before mixing is non-negotiable: skip it and the cucumber's water turns your thick tzatziki into a runny soup within minutes.
Nutrition (per serving)
- Calories: 90 kcal
- Protein: 7 g
- Carbs: 6 g
- Fat: 4 g
