Creamy Greek yogurt sauce with cucumber that goes with just about everything! Homemade tzatziki is the best!
- 1 small pickling or Persian cucumber
- 1 cup Greek yogurt (preferably full fat)
- 1 clove garlic, very finely minced or grated
- 1/2 teaspoon kosher salt
- 1 teaspoon sugar
- 2 tablespoons fresh chopped mint leaves
- Using a box grater, grate the cucumber and place in a small strainer or on paper towels. Sprinkle lightly with salt and let sit for about 15 minutes to drain, then proceed with the following steps.
- Use a spoon to press as much excess water as possible out of the grated cucumber. Mix the drained cucumber with the yogurt, garlic, salt, sugar, and mint.
- Taste the tzatziki, and add more salt or sugar if you’d like. Serve with pita and chicken for dipping.
Taking the time to drain the cucumber a bit prevents the tzatziki from getting too watery as it sits. Allow time for this step if you can!
To puree the garlic, I grate it on a zester (such as a Microplane) so that it mixes evenly into the tzatziki.
The reason Greek yogurt is recommended is that it is creamier and more flavorful than low fat or fat free yogurt. Other types of plain yogurt will work in this dip, but full fat Greek yogurt will yield a result that is closest to restaurant-style Tzatziki.
This dip can be made up to 4 days in advance and kept in the fridge.
- Category: Sauce/Condiment
- Method: No-Cook
- Cuisine: Greek
Keywords: gluten free appetizer, tzatziki recipe, easy tzatziki sauce recipe, tzatziki sauce ingredients