Make this Tzatziki Sauce Recipe in only 5 mins and 6 basic ingredients. This creamy Greek yogurt sauce is easy to make and perfect with gyros, kebabs & pita
Servings 4 servings
- 2 Persian cucumbers
- 1 cup Greek yogurt 2% fat
- 1 garlic clove pressed
- 3 tablespoons lemon juice plus 1 tablespoon zest
- 2 tablespoons olive oil
- 2 tablespoons fresh dill chopped
- Pinch salt
Peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a medium size mixing bowl
Add the yogurt, garlic, lemon zest, lemon juice and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
Serve with pita, vegetables or on top of gyros or kebabs.
Recipe: This recipe was inspired by Akis Petretzikis
Storage: Store any leftovers in an airtight container. The sauce will last up to 3-4 days in the fridge.
Make Ahead Tips: You can make the tzatziki sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.
Calories: 113kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 1mg