Description
This refreshing Tzatziki Sauce recipe combines cool grated cucumber with creamy Greek yogurt, garlic, fresh herbs, and a hint of lemon for a zesty Mediterranean dip. Perfect for serving chilled alongside pita bread and crisp vegetables, it makes a light and flavorful accompaniment that’s easy to prepare in just 10 minutes.
Ingredients
Scale
Main Ingredients
- 1 medium English cucumber (grated)
- 2 cups Greek yogurt
- 2 large garlic cloves (minced)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- ½ teaspoon salt
- â…› teaspoon pepper
For Serving
- Pita bread
- Fresh vegetables (such as carrots, celery, and bell peppers)
Instructions
- Grate the cucumber: Place a cutting board on your work surface and grate the cucumber using the largest holes on your grater to get coarse shreds.
- Remove excess moisture: Transfer the grated cucumber into a mesh cloth or cheesecloth and squeeze over the sink to remove as much water as possible. This prevents the sauce from becoming watery. Repeat the squeezing in batches if needed.
- Combine ingredients: Place the well-drained cucumber in a large mixing bowl. Add the Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, chopped mint, salt, and pepper.
- Mix gently: Using a rubber spatula, fold all ingredients together gently until well incorporated, being careful not to overmix.
- Adjust flavors: Taste your tzatziki and tweak the seasoning with more salt, lemon juice, or garlic if desired to suit your palate.
- Serve chilled: Transfer the sauce to a serving bowl and refrigerate if desired. Serve cold with fresh pita bread and assorted vegetables for dipping.
Notes
- For best texture, fully remove excess cucumber water to prevent a watery sauce.
- This sauce can be made a few hours ahead to allow flavors to meld.
- Use fresh herbs for the best flavor; dried herbs will not provide the same brightness.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
- For a thicker dip, strain the Greek yogurt before mixing.
