Description
A refreshing and creamy Greek Tzatziki Sauce made with grated cucumber, Greek yogurt, garlic, lemon juice, and fresh dill. Perfect as a dip for fresh vegetables and pita or as a flavorful topping for grilled meats.
Ingredients
Scale
Ingredients
- 1 large cucumber
- 1 ½ cups Greek yogurt (preferably 2% or 5% fat)
- 1 garlic clove, finely minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber: Grate the cucumber using the large side of a box grater to create a coarse texture perfect for the sauce.
- Remove excess moisture: Place the grated cucumber in a paper towel and squeeze out as much moisture as possible to prevent a watery sauce.
- Combine ingredients: Transfer the dried grated cucumber to a medium-sized bowl, then add Greek yogurt, minced garlic, lemon juice, chopped fresh dill, kosher salt, and freshly ground black pepper.
- Mix thoroughly: Stir all the ingredients together until well combined, ensuring even distribution of flavors.
- Chill: Refrigerate the tzatziki sauce for at least 30 minutes to allow the flavors to meld together and develop a refreshing taste.
- Serve: Enjoy your tzatziki with fresh vegetables, pita bread, or as a zesty topping for grilled meats.
Notes
- For best results, use Greek yogurt with some fat content (2% or 5%) for creaminess.
- Be sure to squeeze out excess cucumber moisture thoroughly to avoid a watery dip.
- Fresh dill is preferred, but dried dill can be used in a pinch (use about 1 teaspoon).
- The sauce can be prepared a few hours in advance and stored in the refrigerator.
- Add a drizzle of olive oil on top before serving for extra richness if desired.
