Tzatziki Sauce
Cool and refreshing, this tangy yogurt dip or sauce is perfect for dipping vegetables, on grilled meats or on a sandwich.
Servings 7 1/4 cup servings (total yield: 1 3/4 cups)
Calories 28kcal
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 times.
If you can’t find an English cucumber, use 1 regular peeled cucumber but remove the seeds with a spoon first.
Nutrition
Calories: 28kcal | Carbohydrates: 3g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg