Tzatziki (Greek yogurt and cucumber sauce)
This cool and creamy yogurt and cucumber sauce screams summer and goes with just about anything. My version features a garlic hack to dial down that raw garlic "bite." Make this classic Greek treasure in just a few steps.
Servings: 6
Ingredients
- 10 oz plain Greek yogurt (I use 2%)
- ⅓ to ½ English cucumber, grated no need to peel it
- 2 tbsp finely chopped fresh dill can substitute 1 tsp dried dill
- 2 cloves garlic, microwaved and minced
- 1 tbsp lemon juice about half a lemon
- 1-2 tbsp olive oil as needed to thin the sauce
- salt and pepper to taste
Instructions
- Grate the English cucumber into a mesh sieve (or colander). Use your hands to squeeze out as much cucumber liquid as possible. Leave in sieve while you prepare the rest of the ingredients.
- Smash the garlic cloves with the side of your knife. Leaving the skin on, microwave the garlic for 15-20 seconds. Once it’s cool enough to handle, remove the skin and mince the cloves.
- Add the minced garlic to a bowl with the Greek yogurt, finely chopped dill, and lemon juice. Stir to combine. Add the grated/squeezed cucumber to the mixture a bit at a time until you reach your ideal level of cucumbery-ness.
- Stir in olive oil, a bit at a time, until you reach your desired consistency.
- Let the tzatziki sit in the refrigerator for at least 20 minutes to let the flavors meld. Season with salt and pepper to taste.
Notes
The flavor will change as it sits in the refrigerator. That's why I recommend waiting to add salt and pepper until after the tzatziki takes its 20 minute (or longer) rest.