Authentic Tzatziki Sauce
This creamy tzatziki sauce is made the authentic way with grated cucumber, thick Greek yogurt, fresh dill, and plenty of garlic. Draining the cucumber properly is the key to a thick, flavorful dip that works as a spread, sauce, or appetizer.
Servings: 15
Ingredients
For the tzatziki
- 24 oz greek yogurt or plain yogurt, 3 cups drained
- 10 oz English cucumber 1 large
- 0.88 oz fresh dill 1 cup chopped
- 0.7 oz garlic 2 large or 4 small cloves
- 2 tablespoons olive oil plus more for serving
- 1 tablespoon white vinegar or apple cider vinegar (or lemon juice, though not traditional)
- 1 teaspoon sea salt
Instructions
- Grate the cucumber using the large holes of a box grater. Sprinkle with salt and toss to coat. Set aside for 10 minutes to allow the excess liquid to release.
- Transfer the salted grated cucumber to a nut milk bag or several layers of cheesecloth. Squeeze firmly to remove as much liquid as possible. Continue squeezing until very little liquid comes out. Alternatively, place the salted cucumber in a colander and allow it to drain naturally over a longer resting period for an even better texture.
- Finely chop the fresh dill. Grate or mince the garlic cloves.
- Combine the well-drained cucumber, Greek yogurt, chopped dill, garlic, olive oil, vinegar, and salt in a large mixing bowl. Stir well until everything is evenly combined.
- Cover the bowl and refrigerate for at least 2 hours before serving, or overnight for the best flavor. Before serving, taste and adjust seasoning as needed. Transfer to a serving bowl and finish with a drizzle of olive oil.
Video
Notes
- Cucumber draining shortcut: If you have leftover cucumber pulp from juicing cucumbers, use it directly without salting or draining. The water is already removed during juicing, so it goes straight into the bowl.
- Adding salt: Salt speeds up draining by pulling out cucumber moisture. If you want to drink the squeezed juice as a fresh cucumber drink, skip the salt before squeezing. Just keep in mind that draining without salt will take a bit longer.
- Best made ahead: Tzatziki tastes significantly better after resting in the fridge for at least 2 hours. Overnight is even better.
- Storage: Keep in a tightly covered container in the fridge for up to 4 days. Stir before serving.
Nutrition
Serving: 0.25cup | Calories: 50kcal | Carbohydrates: 3g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 175mg | Potassium: 109mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 0.2mg