Tzatziki Sauce
This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip in 15 minutes.
Servings: 10 servings (makes 2 1/2 cups total)
Calories: 66kcal
Ingredients
- 3/4 long English cucumber grated on medium holes of a box grater
- 2 cups plain Greek yogurt 2% fat or higher
- 1/2 medium lemon juice of or 2 tablespoons
- 3 tablespoons olive oil extra virgin
- 2 tablespoons fresh dill finely chopped
- 3 small garlic cloves grated
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
- In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
- Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
- Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.
Notes
- Store: Refrigerate in an airtight container for 7 - 10 days. Do not freeze.
Nutrition
Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 0.2g | Sugar: 2g