It's so easy to make your own tzatziki and it's so tasty you'll want to drizzle it on everything! Fabulous as a dip or sauce.
- 1 cup English Cucumber Peeled and Grated
- 2 cups Greek Yogurt Full Fat, Plain
- 2 Tbsp Olive Oil Extra Virgin
- 1 tsp Crushed Garlic
- 1 Tbsp Fresh Dill Chopped
- 1 Tbsp Lemon Juice Freshly Squeezed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper Freshly Ground
Peel and shred an English cucumber using a standard box grater. Measure out a cup (packed) and set aside.
Add the Greek yogurt, olive oil, crushed garlic, fresh dill, lemon juice, salt and black pepper to a mixing bowl and mix together.
Add in the shredded cucumber and mix in.
Place into the fridge for 30 minutes for the flavors to blend.
Serve with a drizzle of olive oil, some fresh dill and cucumber slices.
- It's not necessary to squeeze out excess water from the shredded cucumber. We tried a version where we removed the excess water and found the sauce was too thick as a result. It's ideal for the water from the cucumber to create a more saucy tzatziki.
- Greek yogurt (full fat) is ideal for this recipe, however you can also use a plain yogurt.
- Fresh dill creates the best flavor in this tzatziki, but if you only have dried dill on hand, you can use that instead.
- Fresh lemon juice is ideal, but store-bought will also work fine.
- Prep time does not include the 30 minutes spent chilling in the fridge.
- Leftovers keep very well in a covered container in the fridge for 3-4 days. If any separation occurs, just stir it up again, this is normal. It is not freezer friendly.
Serving: 1Serving | Calories: 64kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 164mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg