Description
A cool and creamy tzatziki sauce made with Greek yogurt, fresh cucumber, garlic, and lemon for a refreshing and versatile dip or spread.
Ingredients
- 2 Lebanese cucumbers (about 20 cm), halved and deseeded
- 1 1/4 cups Greek yogurt (preferably full-fat)
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1 pinch black pepper
Instructions
- Cut cucumbers in half lengthwise and scrape out the seeds.
- Grate the cucumbers coarsely using a box grater.
- Place grated cucumber in a clean cloth and squeeze out excess liquid.
- Transfer cucumber to a bowl and add yogurt, lemon juice, olive oil, garlic, salt, and pepper.
- Mix well until smooth and creamy.
- Let rest in the refrigerator for at least 20 minutes to develop flavor.
- Serve chilled as a dip, spread, or sauce.
Notes
- Squeeze cucumber thoroughly to avoid watery tzatziki.
- Add fresh dill or mint for extra flavor.
- Use thick Greek yogurt for best texture.
- Garlic flavor intensifies as it rests.
- Stir before serving if liquid separates.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-cook
- Cuisine: Greek
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 2g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
