Greek · Mediterranean · sauce & condiment

Cucumber Garlic Tzatziki

Name: Cucumber Garlic Tzatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean, Greek
Ingredients: 400 g Whole Milk Greek Yogurt; 250 g Cucumber (grated); 2 cloves Garlic (finely grated); 2 tbsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice (fresh); 10 g Dill (finely chopped); 0.5 tsp Salt (fine)

Greek yogurt mixed with squeezed cucumber, garlic, dill, and olive oil. Wring the cucumber dry so the sauce stays thick.

Greek yogurt is already strained, so the cucumber is the only water you need to manage. Wring it in a towel until it stops dripping, or the sauce turns thin by the next day. Grate the garlic to a paste so it spreads through the yogurt instead of sitting in raw pieces. Serve it with grilled lamb or chicken, spoon it into pita, or use it as a dip for raw vegetables.

VegetarianGluten-FreeLow-CarbNut-FreeNo-Cook

45 minstart to table

15 min prep · 30 min hands-offServes20× 2 tbsp35 kcal a serving

Cook · 45 min

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A bowl of white tzatziki flecked with green dill and grated cucumber, with olive oil pooled on top.

Ingredients

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Method

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Storage

Fridge: Up to 3 days

Keep in a covered container in the fridge. Pour off any liquid that collects on top and stir before serving. Do not freeze; the yogurt separates when thawed.

Per serving

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Calories

2 g

Protein

2 g

Carbs

2 g

Fat

0 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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