Tzatziki Sauce

Cool and refreshing, this tangy yogurt dip or sauce is perfect for dipping vegetables, on grilled meats or on a sandwich.

Course Sauce

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings 1/4 cup servings (total yield: 1 3/4 cups)

Calories 28kcal

Author Toni Dash

Ingredients

1 English cucumber partially or unpeeled, grated with the large holes of a cheese grater
7 ounce container plain Greek yogurt
1 tablespoon Sour cream
1 large Garlic cloves minced
1 tablespoon Lemon juice
1 teaspoon White wine vinegar
1 tablespoon fresh chopped Dill
Salt and pepper to taste
Drizzle of olive oil

Instructions

In a clean kitchen towel, squeeze the excess moisture out of the grated cucumber. There should be about ¾ cup or so.
In a bowl, combine yogurt, sour cream, cucumber, garlic, lemon juice, vinegar, salt, and pepper. Stir until well mixed.
When ready to serve drizzle a bit of olive oil over top.

Video

Notes

This is best made ahead a couple of hours. It gets better with time. Chill before serving.

If you can’t find an English cucumber, use 1 regular peeled cucumber but remove the seeds with a spoon first.

Be sure to drain the cucumber after grating by wrapping and squeezing it in cheesecloth or paper towel. This removed excess moisture for the best dip/sauce results.

How to Store

Store in an airtight container in the refrigerator for up to 4 days.

Nutrition