Perfect Tzatziki Sauce

Our authentic tzatziki recipe is fresh, creamy, and really easy to make.

Course Appetizer, Appetizer-snack, Side Dish

Cuisine Greek

Prep Time 10

Cook Time 0

Refrigerating time 1

Servings

Calories 80kcal

Grate the cucumber using the large grates of a grater. Place grated cucumber in a colander in the sink. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release its liquids for 15 minutes.
Add the minced garlic cloves, two tablespoons of red wine vinegar, and three tablespoons of olive oil in a bowl and mix well.
Squeeze the grated cucumber with the help of a kitchen towel to release the remaining liquid. Add it to the bowl and mix well. Stir in most of the dill.
Lightly whisk the yogurt with a tablespoon of extra virgin olive oil to develop a creamy texture. Pour yogurt into the bowl with the rest of the ingredients and mix with a spoon.
Season with sea salt and plenty freshly ground pepper to taste.
Refrigerate for 1-2 hours (please see recipe notes).
Serve with some chopped dill on top, with more sliced cucumber and a drizzle of extra virgin olive oil.

After mixing the ingredients, the dip should be refrigerated for at least one hour for better results.
Good quality Greek yogurt is essential for a great tzatziki. Avoid fat-free yogurts and prefer full-fat or at least 2% fat. Our favorite is FAGE Total 5% Plain Greek Yogurt.
A delicate extra virgin olive oil and zingy red wine vinegar are your friends when making tzatziki.
If fresh dill is unavailable, substitute it with mint, cilantro, or parsley.

Nutritional Info – Please keep in mind that nutritional information provided is only an estimate and can vary based on the products used.