Tzatziki Sauce Recipe
This easy, healthy no-bake Greek yogurt condiment brings bright cucumber, tangy lemon juice, fresh dill and garlic together for a cooling appetizer or versatile dip.
Ingredients
- 2 cups whole-milk Greek yogurt Fage or Oikos recommended; low-fat okay, but sauce will be thinner
- 1 medium English cucumber peeled, seeded, and grated
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice about half a lemon
- 2 tablespoons extra-virgin olive oil choose a fruity, cold-pressed brand
- 1 tablespoon fresh dill finely chopped
- 1/2 teaspoon sea salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon red wine vinegar optional for extra tang
- chopped mint or parsley optional garnish
Instructions
- Place grated cucumber in a clean kitchen towel, sprinkle with salt, and squeeze to remove excess moisture.
- Whisk together Greek yogurt, lemon juice, olive oil, and red wine vinegar (if using) until well combined.
- Stir in garlic, dill, drained cucumber, salt, and pepper. Mix until evenly distributed.
- Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Cover and chill the sauce in the fridge for at least 30 minutes to let flavors meld.
- Before serving, give the sauce a final stir and garnish with olive oil, dill, and mint or parsley.
Notes
– Use firm, unwaxed cucumbers to avoid bitterness. Full-fat Greek yogurt gives a silk-smooth texture. Fresh dill delivers vibrant aroma; frozen can be used as a substitute.
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