Greek Tzatziki Sauce is full of creamy yogurt, shredded cucumbers, fresh dill, lemon juice, and garlic. It’s a quick and easy recipe that tastes as authentic as the one served at your favorite Mediterranean restaurant. This low-carb Greek yogurt sauce pairs well with chicken shish kabobs, turkey meatballs, lamb gyros, or vegan falafel.
INGREDIENTS:
¾ seedless cucumber, skin on or peeled
2 cups Greek yogurt, plain, full-fat, 2%, or non-fat
2 cloves garlic, crushed
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. olive oil
1 Tbsp. dill, fresh, finely chopped
½ tsp. salt to taste
INSTRUCTIONS:
Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.
Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
Let cucumber sit for 5-10 minutes. Wrap shredded cucumber in cheese cloth or a thin dish towel and wring out any excess liquid. You should end up with ½ cup of packed cucumber.
Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a food processor with an S-shaped blade. Pulse 10-15 times or until ingredients are well incorporated.
Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!
RECIPE NOTES:
Use a dairy-free yogurt if vegan or avoiding dairy.
If you do not have a food processor you can always use a boxed grater to grate your cucumber and a blender to blend it up.
Store sauce in the refrigerator between servings. Sauce keeps well for up to a week.
Website: https://evolvingtable.com
6 Comments
Have you ever made Homemade Tzatziki Sauce before? 🥒
Could you post the receipe text, that way don't have to keep playing video. Tks
What does Tzatziki sauce with? EVERYTHING!
Hi, hopefully you get this. Are you Greek? If so there’s a dip/sauce I can only describe but don’t know the name. It’s similar to Taziki but it has an overwhelming amount of garlic (so delicious), what is it and how do you make it?
Terrible recipe. As a Greek you NEVER use dill…. Jeez
As a Greek I'd say its not bad at all. It keeps with the spirit of the authentic recipe. A few things to mark here: Extracting every drop of water out of the cucumber like it's shown, is mandatory. Garlic can vary depending on your taste. More or less is perfectly ok. I absolutely agree on the dill, but do not overdo it. You can also omit it altogether. No parsley, it adds nothing but color but I could ad a minced leaf of mint, but no more. And you can use vinegar instead of lemon. Mix it in a bowl with a simple spoon. You don't need to clean the food processor and you want to feel the chunks of cucumber. And go for yogurt made in Greece! Fage brand (the one on the right) is the best you can find, even in Greece. If your local shop has it, go for it!