Tzatziki Sauce
Tzatziki Sauce is a no-bake, healthy dip made with Greek yogurt, crisp cucumber, garlic, dill, and olive oil—perfect for summer BBQs, veggie platters, or scooping up with warm pita bread.
Ingredients
- 2 cups whole-milk Greek yogurt I love Fage Total for extra creaminess; low-fat works too
- 1 medium English cucumber or Persian cucumber; finely grated and well-drained
- 2 cloves garlic minced (adjust for a milder or bolder taste)
- 1 tablespoon fresh dill chopped (substitute flat-leaf parsley if you’re out of dill)
- 1 tablespoon extra-virgin olive oil cold-pressed yields the best aroma
- 1 teaspoon fresh lemon juice a squeeze of Meyer lemon adds a floral twist
- 1/4 teaspoon sea salt plus a pinch more to taste
- Pinch freshly ground black pepper
Instructions
- Peel (optional) and grate your cucumber on the large side of a box grater. Press the shreds into a clean dish towel or cheesecloth, twist tight, and squeeze out every bit of liquid—aim for a dry, fluffy pile of cucumber.
- In a medium bowl, whisk Greek yogurt until smooth. Stir in minced garlic, lemon juice, salt, and pepper until evenly combined.
- Gently fold the drained cucumber and chopped dill into the yogurt mixture. Taste and adjust seasoning—sometimes I add a little extra olive oil or a pinch more salt.
- Transfer to a serving dish, smooth the top, and drizzle with olive oil. Cover and chill for at least 30 minutes (two hours is even better!). This rest time helps garlic mellow and flavors marry.
- Give it one last stir, garnish with an extra sprig of dill or a few cucumber ribbons, and watch it disappear.
Notes
• Choose a seedless or English cucumber to avoid excessive water. • Drain grated cucumber in a fine mesh strainer or cheesecloth—no one likes soggy dip. • Fresh dill makes a difference; dried dill can work but use half the amount.
Nutrition
Calories: 150kcal
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