This easy homemade tzatziki is made with plain Greek yogurt and garden-fresh cucumbers, and is a delicious dip or sauce.Make at least 2 hours before serving.Makes approximately 2 cups of sauce. Makes 32 conservative 1 TB servings, or about 6-8 larger servings.
Prep Time 5minutes
Resting Time 2hours
Total Time 2hours5minutes
Author Champagne Tastes
2cupsplain Greek yogurt
2cloves garlic (peeled)
1/2tspsea salt (to taste)
1tspolive oil (optional)
2sprigs fresh dill, roughly chopped
Peel the cucumber, and scoop the seeds out with a spoon.Tip: The seeds and skin can add a bitter flavor to the sauce. Make sure not to skip this step!
Add the cucumber, yogurt, garlic, lemon juice, and salt to a blender or food processor. Blend until creamy. (The sauce will be very runny at this point.)No Blender / Food Processor Alternative: Finely dice or grate the cucumber and garlic, and stir the ingredients together with a spoon.
Strain the sauce for at least 2 hours by pouring it into an ultra fine mesh sieve or a mesh sieve lined with 2 layers of cheesecloth. Place the sauce in the fridge while it strains.
Just before serving, drizzle the sauce with olive oil (optional), and garnish with fresh dill.
Leftovers / Make Ahead: This sauce is best the first day, but can be refrigerated and used for 2-3 days.
How to Skip Straining:
Use store-bought yogurt (it has added thickeners)
Use grated or diced cucumber instead of blended. Wrap the cucumber in a towel, and wring out any excess water.
You should still allow the sauce to rest for 2 hours in the fridge.
Add to a gyro (Greek classic)
Add to a veggie burger
Nutrition information does not include optional olive oil.