Greek Yogurt Sauce (Tzatziki)
Yield 1.5 cups
Print
Pin Recipe
Description
You only need a few ingredients and less than ten minutes to make this creamy, dreamy sauce. Kosher, Dairy
Equipment
- Chef knife optional
- Garlic crusher optional
- Kitchen towel or paper towels
Ingredients
- 2-3 Persian cucumbers (or 1/2 an English cucumber) grated
- 1 1/2 cups (360 ml) plain Greek yogurt full fat!
- 2 Tablespoons (30ml) olive oil extra virgin
- 1 Tablespoons (15ml) fresh lemon juice
- 3-4 garlic cloves crushed
- 2-4 tablespoons fresh dill chopped
- salt and pepper to taste
Instructions
- Place the grated cucumbers on a towel and gently squeeze out all of the excess water.
- Transfer the cucumbers to a serving bowl.
- Add the yogurt, olive oil, lemon juice, garlic, dill, salt and pepper to the bowl, and stir to blend.
- Let the mixture sit for a few minutes to allow the flavors to meld.
- Taste and adjust flavors if needed.
- Keep refrigerated for up to three days in an airtight container.
Notes
What to serve with Greek yogurt sauce?
Greek Yogurt Sauce is versatile and can compliment almost any Mediterranean dish, such as falafel, roasted vegetables, grilled fish, salads, and even as a dip for pita chips.Can I double the recipe?
Absolutely! Tried this recipe? Tag@mamalivingabroad