Homemade Tzatziki
15m prep 0s cook 1h 0m ready
A creamy Greek yogurt sauce with grated cucumber, garlic, and dill. Perfect as a dip or condiment.
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 64.6 mg
- Iron: 0.66 mg
- Magnesium: 9.53 mg
- Phosphorus: 53 mg
- Potassium: 145 mg
- Zinc: 0.4 mg
Let's Cook
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Step 1.
Grate the cucumber (peeled or unpeeled) and place in a bowl. Add a pinch of salt and a splash of white wine vinegar, then stir to combine. Cover the bowl with a clean tea towel and let it sit for about 15 minutes to draw out moisture.
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Step 2.
While the cucumber rests, in a separate bowl, mix together the Greek yoghurt, olive oil, minced garlic, salt, pepper, and chopped dill until well combined.
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Step 3.
After the cucumber has released its liquid, gather the grated cucumber in the tea towel and squeeze firmly over the sink to remove as much moisture as possible. Add the squeezed cucumber to the yoghurt mixture and stir until evenly incorporated.
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Step 4.
Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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