Ingredients
Ingredients
- ½ English cucumber, unpeeled
- 1 ½ cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons freshly squeezed lemon juice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 Tablespoon fresh mint, finely chopped
- 1 Tablespoon fresh dill, chopped
Instructions
- Prepare the cucumber: Grate the unpeeled English cucumber and sprinkle with a pinch of salt. Allow it to sit for a few minutes to draw out excess moisture. Then, drain the liquid by pressing through a fine mesh sieve or by squeezing with a cheesecloth.
- Mix the ingredients: In a large bowl, combine the strained grated cucumber, Greek yogurt, finely minced garlic, extra virgin olive oil, freshly squeezed lemon juice, chopped fresh mint, chopped fresh dill, salt, and pepper. Stir everything together until evenly blended.
- Chill and serve: Refrigerate the Tzatziki sauce until well chilled. Serve it as a cool dip with warm pita bread or as a topping for grilled meats and vegetables.
Notes
- For best results, use full-fat Greek yogurt for a creamy texture.
- Allowing the cucumber to drain thoroughly prevents the sauce from becoming watery.
- Adjust garlic and lemon juice amounts to taste depending on preference.
- Tzatziki can be made a few hours ahead for flavors to meld, but best consumed within 1-2 days for freshness.
- Fresh herbs like mint and dill are essential for authentic flavor; dried herbs or substitutes are not recommended.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Greek
- Diet: Vegetarian
