Textual Chef

Tzatziki

Cool, creamy Greek yogurt sauce with cucumber, garlic, fresh dill, and lemon. Perfect as a dip, sauce for grilled meats, or spread on pita.

15 minEasyServes 660 cal/serving

GreekSideNo-CookVegetarianMediterraneanGluten-FreeNut-FreeEgg-Free

Ingredients

  • 2 cups full-fat Greek yogurt
  • 1 English cucumber, grated
  • 2 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 2 tbsp lemon juice, freshly squeezed
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions

  1. 1

    Grate 1 grated English cucumber and squeeze out excess liquid in a clean kitchen towel. This step is essential to prevent watery tzatziki.

  2. 2

    In a medium bowl, combine 2 cups full-fat Greek yogurt, the squeezed cucumber, 2 minced garlic cloves, and 2 tbsp chopped fresh dill.

  3. 3

    Stir in 2 tbsp freshly squeezed lemon juice and 2 tbsp extra-virgin olive oil. Season with 1/2 tsp salt and 1/4 tsp white pepper.

  4. 4

    Taste and adjust. Refrigerate for at least 30 minutes before serving.

  5. 5

    Drizzle with extra olive oil and garnish with dill before serving.

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