Tzatziki Sauce - creamy-white with a kick of light, tangy, and herby flavors. This dip can be easily made in your own kitchen. From veggies to meats and even on wraps, I’m sure your friends and family will crave more of this. It's affordable yet taste as good or even better than the bottled ones.
Servings 2 cups
Sieve or Cheese cloth
Medium mixing bowl
- 2 cups grated cucumber
- 2 cups plain Greek yogurt
- 4 cloves minced garlic
- 2 tablespoons olive oil
- 1-2 tablespoon s vinegar or lemon juice
- 2 tablespoons dill
- salt and white pepper to taste
Place grated cucumber in a fine sieve and drain and squeeze out as much liquid from the cucumber as possible. Alternatively, you can drain out liquid using a cheesecloth.
Add squeezed cucumber to a medium mixing bowl. Discard liquid.
Place the rest of the ingredients in the bowl - yogurt, garlic, olive oil, vinegar or lemon juice, dill, salt, and pepper. Mix to fully combine. Adjust seasonings to taste.
Cover tightly and refrigerate for at least 1 hour.
Serve with warm pita bread and/or vegetables.
Leftover tzatziki keeps well, chilled, for about 4 days.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Serving: 1cup | Calories: 268kcal | Carbohydrates: 13g | Protein: 22g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 487mg | Fiber: 1g | Sugar: 9g | Vitamin A: 127IU | Vitamin C: 9mg | Calcium: 249mg | Iron: 1mg