Homemade Tzatziki Sauce
Make Homemade Tzatziki Sauce: fresh cucumber, Greek yogurt, garlic, and dill. Mix, chill, and serve in minutes.
Ingredients
- ½ large English cucumber (peel on (about 8 ounces))
- 1 cup nonfat plain Greek yogurt
- 2 cloves minced garlic (about 2 teaspoons)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- 2 teaspoons extra virgin olive oil
- ¼ teaspoon kosher salt
Instructions
Step 1: Prep and drain the cucumber
Grate the peeled half English cucumber onto a double stack of plain white paper towels. Fold the towels around the shreds, hold them over the sink, and press and squeeze firmly to expel as much water as possible—add another fresh layer of towels and repeat until mostly dry. Unwrap the towels and transfer the tightly drained cucumber shreds into a mixing bowl so they’re ready for the dressing.
Step 2: Combine and season
Add the nonfat plain Greek yogurt, minced garlic, freshly squeezed lemon juice, finely chopped fresh dill, extra virgin olive oil, and kosher salt to the bowl with the drained cucumber. Stir gently but thoroughly until the mixture is a cohesive, velvety pale white sauce flecked with fine green cucumber bits and dill. Taste and adjust salt or lemon if needed; cover and refrigerate for at least 30 minutes if you can—the flavors will meld and the texture will settle beautifully.
Step 3: Finish and serve
Spoon the chilled tzatziki into a shallow, light blue ceramic bowl, smoothing the surface with the back of the spoon to form soft peaks. Drizzle a thin ribbon of olive oil across the top, sprinkle a few extra chopped dill leaves, and rest a polished silver spoon against the inner rim to hint it’s ready to eat. Place the bowl on the painted pine wood surface and serve immediately, or cover and refrigerate the leftovers for up to three days.
Notes
- Press or squeeze the grated cucumber well to avoid a watery sauce.
- Refrigerate for at least 30 minutes to let flavors meld.
- Use fresh dill for the brightest flavor; substitute mint for a summer twist.
- If the sauce separates, stir in a spoonful of fresh yogurt before serving.
- Avoid freezing; it changes the yogurt texture.