Tzatziki Sauce
Servings: 12 servings (1 1/2 cups total)
Calories: 17cal
Equipment
Ingredients
- ½ cup shredded English cucumber packed, do not peel
- 1 cup whole milk plain Greek yogurt
- 1 Tablespoon chopped fresh dill
- 1 Tablespoon fresh lemon juice
- 1 clove garlic minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ Tablespoon olive oil
Instructions
- Cut the ends off the cucumber and shred it on the small side of a box grater. Squeeze out excess liquid from shredded cucumber through a cheesecloth. Pack into measuring cup to 1/2 a cup.
- Combine strained cucumber and remaining ingredients with a rubber spatula.
- Allow the flavors to mingle in the refrigerator for at least an hour before serving.
Notes
- You'll only need 1 English cucumber for this recipe, with enough leftovers to slice and dunk in the sauce. The juice squeezed from the cucumber can be frozen and later added to soups and stews.
- Greek yogurt is key here. This is the main component of the sauces tangy flavor. I wouldn't recommend using regular yogurt. Whole milk plain Greek yogurt is what you want!
- Fresh dill is what we typically reach for but if you prefer your tzatziki sauce with fresh mint feel free to substitute.
Nutrition
Serving: 1serving (2 tablespoons) | Calories: 17cal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 33mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.04mg
