Tzatziki Sauce is a great staple in the Mediterranean cuisine. Add it to salads, bowls, sandwiches, pitas, or use it as a dip.
- ½ cucumber, grated (makes 1 ¾ cup)
- 1 clove of garlic, minced (or 1/4-1/2 tsp dried garlic powder)
- 2 tbsp finely chopped fresh dill (or more to taste)*
- 2 tbsp finely chopped fresh mint (or more to taste)*
- 1 tbsp extra virgin olive oil
- 1-2 tbsp lemon juice (½ lemon, or sub lime)
- 1 cup greek yogurt (300g)
- ¼ tsp sea salt
- ¼ tsp freshly cracked black pepper
- Grate the cucumber and squeeze out as much liquid out of it as you can. It shrinks down to 1 cup after squeezing.
- Add the cucumber, minced garlic, chopped dill and mint, extra virgin olive oil, greek yogurt, sea salt, and black pepper to a bowl and stir to combine everything well.
- Serve immediately or store in an airtight container in the fridge for up to 3 days.
* You can substitute the fresh herbs for dried. Use 1 tsp of each dried dill and dried mint.
This sauce is best made a few hours in advance because it gives all the flavors time to come together.
If you don’t have Greek yogurt, use any kind of thick yogurt - cow, sheep, goat, or vegan yogurt are all great here. If you use thinner yogurt, it will make the sauce thinner but it works just as well.
Keywords: cucumber, tzatziki, sauce