Tzatziki Sauce

This sauce gets better as it sits in the refrigerator allowing the flavors to develop and meld.

Serving size

1 tablespoon

Makes

2 cups

Prep time: 45min
Cook time: -
Total: 45min

Ingredients

1 large cucumber

1 ½ cups 2% plain Greek yogurt

1 large clove garlic, minced

2 tablespoons extra-virgin olive oil

1 tablespoon lemon juice

2 tablespoons fresh dill, minced

⅛ teaspoon Kosher salt (optional, not included in nutritional analysis)

Freshly ground black pepper, to taste (optional, not included in nutritional analysis)

 

Special Equipment

Box grater

Nutrition Info

Makes: 2 cups  Serving size: 1 tablespoon

Calories

17

Fat

1 g

Saturated Fat

0 g

Trans Fat

0 g

Cholesterol

1 mg

Carbohydrate

1 g

Sugar

0 g

Fiber

0 g

Protein

1 g

Sodium

3 mg

Calcium

12 mg

Phosphorus

14 mg

Potassium

23 mg

Instructions

  1. Cut off the stem end of the cucumber.
  2. Using the large holes of a box grater, grate the cucumber. You should have about 2 cups.
  3. Place the grated cucumber in a fine mesh strainer set over a bowl. Sprinkle with a little salt, if using, to draw out the excess moisture.
  4. After 10 minutes, use the bottom of a coffee mug or a potato masher and press the cucumber to release the liquid. Repeat two more times for a total of 30 minutes.
  5. While the cucumber is draining, combine the remaining ingredients in a medium bowl and season with pepper, if using.
  6. Add the drained cucumbers and store refrigerated in an airtight container until needed.

If possible, make a few hours ahead of time or overnight. Try this versatile sauce with grilled chicken, as a sandwich spread or a healthy dip alternative with raw vegetables or toasted pita triangles.