Tzatziki

Total Time Prep: 15 min. + chilling
Yield 4 cups
Test Kitchen Approved
This herby cucumber-yogurt sauce tastes great on everything. Use our tzatziki recipe as a dip for chips and vegetables, as a condiment for sandwiches and wraps, or as a cool, refreshing sauce to liven up grilled meats and vegetables.

Ingredients

  • 4 cups (32 ounces) whole milk plain Greek yogurt
  • 1 English cucumber, peeled and grated (about 1-1/2 cups)
  • 1 teaspoon salt, divided
  • 1/4 cup olive oil
  • 1/4 cup white vinegar
  • 3 tablespoons snipped fresh dill
  • 2 teaspoons lemon juice
  • 3 garlic cloves, minced
  • Optional: Baked pita chips and fresh vegetables

Directions

  1. Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least 4 hours or overnight.
  2. Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a fine mesh strainer over a bowl; sprinkle with 1/2 teaspoon salt. Let stand 15 minutes; discard liquid.
  3. In a small bowl, whisk oil and vinegar until blended. Stir in dill, lemon juice, garlic, yogurt, cucumber and remaining 1/2 teaspoon salt. If desired, serve with pita chips and fresh vegetables.

Nutrition Facts

1/4 cup: 99 calories, 9g fat (4g saturated fat), 15mg cholesterol, 183mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g protein.

A Greek staple for many dishes, this Tzatziki sauce offers a refreshing and tangy flavor to cooked meats. The removal of water from both the Greek yogurt and cucumbers results in a nice, thick sauce. Layer it on a lamb burger, pair it with falafels and gyros or use it as a dip for a vegetable platter. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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