Homemade Greek Tzatziki Sauce
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Yield: 2 cups
This Tzatziki Sauce recipe is the perfect refreshing companion to any grilled meats, veggies, or pita bread. Think skewered chicken, beef, lamb, etc.
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Ingredients
- 1 ½ cups full fat plain Greek yogurt (just shy of a 16 oz. container)
- ½ of an English cucumber grated
- the zest and juice from one lemon about 2 tablespoon of juice
- 2 cloves garlic or 1 teaspoon already minced garlic
- 1 tablespoon fresh dill chopped
- 2 tablespoon mild or extra virgin olive oil
- ½ teaspoon salt
Instructions
- Grate the cucumber and squeeze the excess water out of it it over top of a medium-sized bowl. Drain the cucumber water from the bowl before adding the cucumber to it. The goal is to drain excess water - do not smash the cucumber.
- Add in the remaining ingredients: Greek yogurt, the zest of a lemon and its freshly-squeezed juice, fresh chopped dill, minced garlic, olive oil, and salt.
- Stir to combine.
- Top with a drizzle of olive oil and more fresh chopped dill, optional.
- Cover the bowl and refrigerate for at-least 2 to 3 hours, or overnight, before serving.
- Serve cold with grilled meats, pita bread, vegetables. Enjoy!
Notes
Always store Tzatziki Sauce in the refrigerator. Since this is a yogurt based sauce, it cannot be left out at room temperature for long. If serving tzatziki at a party, be sure to wait until the rest of the food is ready before you set it out. The FDA doesn't recommend consuming any dairy after it's been left out at room temperature for more than two hours.
It should remain fresh for 3 to 4 days, depending on how fresh your cucumber was when you used it.
Did you make this recipe?Mention @wondersofcooking or tag #wondersofcooking!