This creamy and tangy homemade tzatziki sauce recipe is the perfect condiment for all of your tasty Greek recipes.
Prep Time: 15 minutesminutes
Cook Time: 0 minutesminutes
½peeled, seeded, and shredded cucumber
1cupfull-fat Greek yogurt
¼cupextra virgin olive oil
1finely minced garlic clove
juice of ½ lemon
1 ½teaspoonsfinely minced fresh dill
salt and pepper to taste
Place the cucumber shreds in a colander in a bowl and season with about a ½ teaspoon of salt and mix it until combined.
Let the moisture from the cumbers drain into the bowl for about 10 minutes.
Squeeze the cucumber shreds to get off as much extra moisture as possible and then add it to a separate medium-size bowl along with the remaining recipe ingredients.
Whisk until it is well combined, cover, and keep in the refrigerator until ready to use.
Chef Notes:Make-Ahead: You can make this up to 1 day ahead of time.How to Store: Cover and keep in the refrigerator for up to 4 days. This will not freeze well.If you are using a non-Greek yogurt, make sure to strain it to get as much moisture out as possible.You can also add finely chopped parsley to the sauce as well.It is preferable to use fresh herbs over dry in this recipe.