Tzatziki (Edit recipe)

When we visited Greece, I was so excited to try real, traditional tzatziki, a light, refreshing yogurt sauce. It’s most commonly served over gyros, but to me, it’s fantastic on absolutely everything.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	44
Fat:	1 g
Carbohydrates:	4 g
Protein:	5 g
Cholesterol:	4 g
Sodium:	173 mg
Fiber:	0 g
Sugars:	1 g
Calculated per serving.

by Primal Palate

Serves: 6

Ingredients

This recipe is from Make It Paleo 2
3/4 cup Plain Greek Yogurt
1.5 Tbsp Lemon Juice
1/3 cup Cucumber, peeled, seeded, and diced
1/2 tsp Himalayan Pink Salt
Black Pepper, a few grinds
1 clove Garlic, pressed
1/4 cup fresh Dill, minced

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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

Scoop the yogurt into a small mixing bowl. Pour the lemon juice over the yogurt, and whisk to combine. Add the cucumber, salt, pepper, and garlic, and whisk again.
Add the dill and whisk once more. Use immediately or keep refrigerated until ready to use.

Notes

It’s best to use this sauce within a day of making it. The water from the cucumbers can affect the texture after a day has passed. If you can’t find grass-fed Greek yogurt, you can make your own by lining a mesh strainer with cheesecloth and then pouring regular grass-fed yogurt into the strainer. The liquid from the yogurt will drip through the cheesecloth into a bowl, and you will be left with thick, creamy yogurt.