Ready in about 10 minutes, it can be made with whole milk or non fat organic yogurt, totally your choice.
Creamy Greek Yogurt + Cucumber + Garlic + Lemon = Perfection!
The secret to an extra creamy tzatziki sauce lies in making sure you drain the cucumber well after grating it. Do not peel it! You want little pretty green specks popping through the final dish, but make sure to use your hands and squeeze as much water out of it as possible.
Then you mix it well with fragrant fresh dill, lots of grated garlic, a touch of olive oil and brightened up with some zesty lemon. All without the use of a blender or food processor, and can be stored in the refrigerator in a jar with a tight lid up to a week.
What to serve with ?
Why is my tzatziki sauce watery and thin ?
Most likely you forgot to drain the cucumber well or you used a thin yogurt. Must use a Thick Greek style yogurt.
Healthy, Greek yogurt, garlic and cucumber refreshing Tzatziki sauce recipe, the perfect condiment for grilled chicken, gyros, burgers or as a dip with pita chips at a summer garden party.
- 2 c Greek yogurt (organic)
- 1/2 English cucumber
- 1.5 tsp extra virgin olive oil
- 5-6 cloves garlic (grated)
- 1/4 c fresh dill (or to taste)
- 1/2 tsp sea salt
- 1 lemon (zested)
- 1.5 tbsp lemon juice (freshly squeezed)
Rinse the cucumber then shred it through a cheese grater. Transfer to a cheesecloth lined strainer and allow it to drain over a bowl. Use your hands and squeeze as much of the water out of it as possible.
Add the Greek yogurt to a medium serving bowl and mix together with the olive oil, grated garlic, lemon juice, fresh dill and drained grated cucumber. Season to taste with sea salt.
Serve garnished with the lemon zest, a drizzle of extra virgin olive oil and some fresh dill.