Tzatziki
This easy tzatziki recipe is creamy and delicious! Serve this healthy Greek yogurt and cucumber dip with naan bread, fresh veggies, and more!
Servings: 10
Ingredients
- 2 cups Greek yogurt *see notes*
- 1/2 medium English cucumber finely chopped or grated *see notes*
- 3 cloves garlic finely minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice add more to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 tablespoon olive oil *optional: 1 additional tablespoon to drizzle.
- 1 teaspoon dried mint (optional)
Instructions
- Finely chop, mince, or grate the cucumber, garlic and dill. (see notes regarding the cucumber).
- Add the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and dried mint, if you are adding it, to a bowl and stir well to combine. Taste and adjust any ingredients if needed.
- Cover and refrigerate for at least 30 minutes or until ready to use. Serve with a drizzle of olive oil if desired and enjoy!
Notes
- Cucumber: English Cucumbers are seedless with a thinner skin, making them the best option for tzatziki sauce. Prepping the cucumber is the most important step and why I recommend using an English cucumber. If you use a regular cucumber, you will need to peel and remove the seeds first, then strain as much liquid as possible after you chop or grate it.
- Storage: This sauce is best after it has been refrigerated for a couple hours allowing the flavors to develop and meld together. The sauce will keep for about 2 to 4 days if refrigerated in an airtight container.