Tzatziki Sauce
This is a recipe for homemade tzatziki sauce from scratch. This yogurt-based condiment recipe is using Greek yogurt and cucumber as main ingredients.
Servings: 1 Cup
Calories: 9
Ingredients
- ½ English Cucumber , see note 1
- 1 cup Greek Yogurt , see note 2
- Salt , to taste
- A Pinch of black pepper
- Fresh Lemon Juice , to taste, see note 3
- Fresh Dill , about 1 tablespoon finely chopped, see note 4
- 2 Garlic Cloves , pressed, see note 5
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Instructions
- Shred the cucumber and squeeze out the water. First, use either your hands or a sieve and fork. Then, transfer it onto a textile kitchen towel and squeeze out the water again until nothing is coming out.
- In a bowl, combine the shredded cucumber with Greek yogurt, salt, pepper, a squeeze of lemon juice, finely chopped dill and pressed garlic. Give everything a good mix.
- Enjoy right away or chill before serving.
Notes
- You should get about ½ cup of shredded cucumber after you have squeezed out most of the water.
- The thicker the yogurt the thicker the sauce. If using homemade yogurt, make sure to strain it (preferably overnight).
- Adding too much lemon juice will thin the sauce so use less rather than more.
- It’s important to use fresh dill in this recipe to achieve the best flavor!
- Note that if you let this sauce sit in the fridge overnight, the garlic flavor will intensify. If you want to serve this right away use 2 cloves, if you want to serve it next day, then I recommend 1 clove only (for those who prefer a milder garlic taste).
- Store any leftovers in an airtight container in the fridge. This sauce will keep up to 3 days in the fridge.
Nutrition Facts
Tzatziki Sauce
Serving Size
1 tbsp
Amount per Serving
Calories
9
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
5
mg
0
%
Potassium
31
mg
1
%
Carbohydrates
1
g
0
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
10
IU
0
%
Vitamin C
1
mg
1
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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