Ingredients
2 cups full-fat Greek yogurt
1 large English cucumber, grated and drained
3 cloves garlic, minced into a paste
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional)
1/2 teaspoon sea salt
1/4 teaspoon black pepper
Instructions
Step 1: Grate the English cucumber using a box grater. Place the grated cucumber in a fine-mesh sieve or a clean kitchen towel, sprinkle with a pinch of salt, and let it sit for 10 minutes.
Step 2: After 10 minutes, squeeze the cucumber vigorously to remove all excess liquid. The cucumber should be very dry to ensure the tzatziki recipe remains thick.
Step 3: In a medium mixing bowl, combine the Greek yogurt, minced garlic paste, lemon juice, and extra virgin olive oil. Stir until well combined.
Step 4: Fold in the squeezed cucumber, fresh dill, and fresh mint. Season with salt and pepper to taste.
Step 5: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld perfectly.
Notes
For the best results, use 5% fat Greek yogurt. Always squeeze the cucumbers as dry as possible to prevent a watery sauce.
- Prep Time: PT15M
- Cook Time: PT0M
- Category: Appetizers & Snacks
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 cup
- Calories: 85 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: tzatziki recipe, greek dip, cucumber yogurt sauce, healthy appetizers, mediterranean diet
