Ingredients
Ingredients
- 1 cup grated cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon dried dill
- 1 garlic clove, grated
- 2 tablespoons lemon juice (from 1 lemon)
- ½ teaspoon sea salt
- ¼ teaspoon freshly cracked black pepper
- 2 teaspoons Za’atar (optional)
Instructions
- Prepare the cucumbers: Start by grating the cucumber. This will help create the base texture of your tzatziki sauce.
- Drain excess liquid: Place the grated cucumber in the center of a clean kitchen towel, wrap it up, and wring out the liquid thoroughly over the sink. This step is essential to prevent the sauce from becoming watery.
- Combine ingredients: In a small mixing bowl, add the plain Greek yogurt, drained grated cucumber, dried dill, grated garlic, fresh lemon juice, sea salt, black pepper, and Za’atar if you choose to include it. Mix everything together until well combined.
- Refrigerate: Transfer the mixture to a covered container and refrigerate for at least 1 hour to allow the flavors to meld beautifully.
- Serve: After chilling, give the tzatziki a quick stir and serve it as a dip, sauce, or condiment with your favorite dishes.
Notes
- Wringing out the cucumber liquid is crucial to avoid a watery sauce.
- Za’atar is optional but adds a wonderful Middle Eastern flavor.
- Fresh garlic can be adjusted to taste if you prefer a milder or stronger garlic flavor.
- Tzatziki can be stored in an airtight container in the refrigerator for up to 3 days.
- For a lower-fat version, use low-fat Greek yogurt instead of full-fat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce / Dip
- Method: No-Cook
- Cuisine: Greek
- Diet: Gluten Free
