Ingredients
1/2 cup finely grated cucumber
1 cup thick whole milk Greek yogurt
1 tablespoon fresh lemon juice
1/2 tablespoon extra-virgin olive oil
1 garlic clove, grated
1/4 teaspoon sea salt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint (optional)
Instructions
- Grate the cucumber using the large holes of a box grater.
- Place the grated cucumber on a towel and gently squeeze out excess water to prevent the sauce from becoming watery.
- In a medium bowl, combine the cucumber, Greek yogurt, lemon juice, olive oil, grated garlic, salt, dill, and mint (if using).
- Mix well until creamy and uniform. Adjust salt and lemon juice to taste.
- Chill the tzatziki for at least 15 minutes before serving to let the flavors meld.
Notes
- For the best flavor, use fresh dill and a thick Greek yogurt.
- If using dried dill, substitute 1/2 to 1 teaspoon in place of fresh.
- Store tzatziki in an airtight container in the refrigerator for up to 4 days.
- Serve with pita, grilled vegetables, falafel, or as a healthy salad dressing.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Mixed
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35
- Sugar: 1g
- Sodium: 100mg
- Fat: 2.5g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 5mg
