Tzatziki Sauce
The best tzatziki I've ever had was in Greece, and I made this with that memory in mind. It's so easy to whip up and so refreshing in the summer!
5 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 107 |
| Fat: | 7 g |
| Carbohydrates: | 5 g |
| Protein: | 6 g |
| Cholesterol: | 8 g |
| Sodium: | 32 mg |
| Fiber: | 0 g |
| Sugars: | 2 g |
| Calculated for total recipe. | |
by Shivangi Rao
Serves: 8-12
Ingredients
- 2-3 cups2-3 cups2-3 cups Plain Greek Yogurt, full-fat (or regular yogurt)
- Water, If using greek yogurt (you may need a small amount of (~ 1 tablespoon) to whip with the yogurt)
- 111 Persian Cucumber, peeled and grated
- 2-3 cloves2-3 cloves2-3 cloves Garlic, freshly grated
- 2 Tbsp2 Tbsp2 Tbsp Mint Leaves, chopped (optional)
- 2 Tbsp2 Tbsp2 Tbsp fresh Dill, chopped
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Extra Virgin Olive Oil, (high quality)
- Salt and Pepper, to taste
- Parsley, garnish (optional)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Peel and grate the cucumber, and let extra water drain.
- Combine yogurt, cucumber, and all other ingredients listed and beat until smooth and creamy and slightly thinner than normal greek yogurt.
- Garnish with extra olive oil and parsley.
- Serve chilled!
Add a Note
My Notes:
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