Nancy's Easy Tzatziki (Greek Yogurt Sauce to Die For!)
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 24.8
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 596.0 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 0.2 g
- Protein: 3.5 g
View full nutritional breakdown of Nancy's Easy Tzatziki (Greek Yogurt Sauce to Die For!) calories by ingredient
Introduction
I fell in love with tzatziki the first time I tried it and was on a quest to find the recipe that included those ingredients that pleased my particular palate best. This recipe is low-fat, high-protein, nutritious, smooth, Mediterranean, refreshing, light, and hopefully the best you've ever had! I fell in love with tzatziki the first time I tried it and was on a quest to find the recipe that included those ingredients that pleased my particular palate best. This recipe is low-fat, high-protein, nutritious, smooth, Mediterranean, refreshing, light, and hopefully the best you've ever had!Number of Servings: 12
Ingredients
-
2 cups. Non-Fat, Plain, Greek Yogurt or plain yogurt (strain per instructions below if plain yogurt is NOT Greek)
1 large Hothouse or English Cucumber (or 2 medium cukes)
1 tbs. and 1/2 tsp. (Kosher) Salt
Pinch (1/4 tsp.) Fresh Ground Black Pepper
2 tsp. Extra Virgin Olive Oil
1 tsp. White Wine Vinegar
2 ounces (tbs.) Freshly Squeezed Lemon Juice (reconstituted is OK in a pinch)
2 Garlic Cloves, Finely Minced
2 tsp. Minced Fresh Dill Weed (no stalks)
2 tsp. Minced Fresh Mint Leaves (optional and Instead of Dill)
Tips
Two things to remember are to strain any plain yogurt that is NOT Greek yogurt (see info below) and to soak the cukes, so a lot of the water is removed to avoid the sauce becoming too runny and thin. Be creative with it! I use it on a hot baked potato, as a dip for fresh veggies instead of that ol', tired, onion soup and sour cream staple, as a salad dressing, or as a sauce to add protein and great flavor to any complex carb.
Directions
If you don't have Greek yogurt, strain plain yogurt by placing it in a cheesecloth or paper towel-lined strainer, set it over a bowl, and refrigerate it for at least one hour, so the liquid drains out.
Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Grate the cukes, toss with 1 tbsp. Kosher salt, put it in a strainer, set it over a bowl, and refrigerate for at least one hour, so a lot of the cukes' water drains out.
Put yogurt in a large bowl. Squeeze as much liquid from the cukes as you can; pat dry lightly in a couple of pieces of paper towel to remove more liquid; add it to a small bowl and wisk in vinegar, lemon juice, olive oil, garlic, dill (or mint), 1/2 tsp. Kosher salt, and pepper. Mix together well. Add to yogurt. Mix well. This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Dip in or stuff veggies, use chips, pita bread, be creative and enjoy! Serves about 12 (2 tbsp. per serving).
Peel cucumber(s). Cut in half lengthwise. If not English/hothouse, use a small spoon to scrape out and discard seeds. Grate the cukes, toss with 1 tbsp. Kosher salt, put it in a strainer, set it over a bowl, and refrigerate for at least one hour, so a lot of the cukes' water drains out.
Put yogurt in a large bowl. Squeeze as much liquid from the cukes as you can; pat dry lightly in a couple of pieces of paper towel to remove more liquid; add it to a small bowl and wisk in vinegar, lemon juice, olive oil, garlic, dill (or mint), 1/2 tsp. Kosher salt, and pepper. Mix together well. Add to yogurt. Mix well. This can be served immediately; however, it is traditionally served after having chilled well and allowing a few hours for the flavors to blend. Dip in or stuff veggies, use chips, pita bread, be creative and enjoy! Serves about 12 (2 tbsp. per serving).
Member Ratings For This Recipe
-
CRYS828
Fabulous! This recipe is better tasting than some tzatziki sauce I have had in Greek restaurants! I have made this several times with grilled chicken breast, pita bread, lettuce and tomatoes. The perfect chicken gyro! - 3/25/11
Reply from KEEPITMOVING (12/2/11)
so glad you think so. it took a bit of trial and error, but i sure love it and put it on just about anything to change things up and keep them interesting. THANKS!
-
ROSAMARGO
you've done it again ! HOW can i have only one portion of this scrumptious recipe? over a jacket potato it made a meal fit for a queen...in fact i bet the QUEEN didn't have a lunch even half as good as this! i added small cubes of feta cheese...MMM! - 11/5/09
Reply from KEEPITMOVING (11/5/09)
U ROCK MY SPARKWORLD! Thank you for your kind and honest assessment. Nancy
-
ANAKIE
This is almost as authentic as it gets. Having lived in Athens for 4 years I miss the good stuff and make it myself at least every spring. The only difference I see is in Greece they didn't have non-fat yogurt. Most American "Greek" restaurants- use sour cream and it just isn't the same. So good. - 12/26/12
Reply from KEEPITMOVING (12/26/12)
wow! u just made my sparkday! thanks for your kind words. it means a lot to me when someone who knows Greek food well says my recipe is good! enjoy! nancy
-
CD12894401
I haven't tried this recipe but I've made lots of tzatziki. I don't know why you'd soak the cukes. I don't think that would work. I grate/chop them, then put them in several layers of cheesecloth. Pull up the four corners, twist them, then over the sink, squeeze HARD to wring out the water. - 12/26/12
Reply from KEEPITMOVING (12/26/12)
i don't soak the cukes in water, I soak them with salt, then strain them, squeeze them, pat them dry, and then have at it! it's easy, especially for someone like you, who's a tzatziki guru! please let me know what you think! thanks, nancy
-
KMATTHIENSEN
-
MODBOURDON
-
NORASPAT
it does say SOAK the cukes perhaps you can change that because I also wondered how to soak a cuke. Never done this before so I would have really messed up. - 12/26/12
Reply from KEEPITMOVING (12/26/12)
i'll check with the sparkfolk about how to change it. until it's changed, it's soak with salt after slicing and before setting and squeezing, not soak in water. my apologies for any confusion. nancy
-
NONNAOF2
-
PATRICIAANN46
-
CD13283860
Fantastic Greek Tzatziki. Just like my recipe, with one slight exception. I don't add vinegar (as I'm not a fan). Tzatziki can be enjoyed as a dip. sauce &/or spread. On a baked potato, steak or burger even veggies. Great recipe. Are you by any chance greek? - 12/26/12
Reply from KEEPITMOVING (12/26/12)
no, i'm not greek, but i'm a total fanatic for greek food. so glad you enjoyed this creation! tweak it and make it your own! happy, healthy, merry! nancy
-
CD13099273
-
LIVING-BETTER
-
RICCILYNN
wow! i've never seen a recipe get such good reviews! I'll have to give this a try... sounds like the perfect topper for some salmon burgers that I like to make... maybe a nice meal this weekend for my and the BF... - 12/27/12
Reply from KEEPITMOVING (12/27/12)
i'm very flattered that this recipe has received rave reviews and such positive feedback. i'm pleased that the SparkersInCharge have deemed it worthy of "recipe of the day" status. please give it a try and let me know how u and BF like it. tweak it and make it your own! my best, nancy
-
CD13072859
If you are choosing non fat yoghurt please be aware that unless it is 2% fat or greater you are not absorbing the calcium. - 12/27/12
Reply from KEEPITMOVING (12/27/12)
never heard non- or low-fat dairy products cause reduction in calcium absorption, but did hear:
http://www.livestrong.com/article/502865
-how-to-make-the-body-absorb-calcium-b
etter/
and
http://www.livestrong.com/article/253106
-list-of-foods-that-help-the-body-abso
rb-calcium/
reply please?
-
HAWAII5YEARS
The recipe seems easy enough, I am going to halve it, however. The plan is to serve this with Al Frecso Spinach & Feta Chicken Sausage (that I will slice to imitate the look of a real Gyro), warm pita and a greek salad on the side. I'll let y'all know how it turns out.
ETA: I loved it! - 10/7/12
Reply from KEEPITMOVING (10/9/12)
good job! nothing like those cool, refreshing, blended tastes, right? thanks for trying and loving it! nancy
-
MATTCARR
-
CD12141585
I used white pepper and chunked cukes refrigerated overnight, subbed rice wine vinegar and dried dill, added a handful of diced parsley tops-- Everyone loved this sauce! This is becoming a new household staple. A truly delicious and exciting tzatziki-- best ever! A ton of flavor for a small cost! - 4/1/12
Reply from KEEPITMOVING (10/9/12)
that's the BEST news i've had all day! let's spark this place up, right???? enjoy! n
-
4CONNIESHEALTH
-
ROSSYFLOSSY
-
1HAPPYSPIRIT
-
NASFKAB
-
CD2693807
-
CONNIE10071961
-
ELRIDDICK
-
DJ4HEALTH
-
SHAWTOWNGIRL82
-
MANAARGENTINA
-
UNSTRUNG
-
LUVINME2014
Followed recipe exactly, and it was delicious! Mostly made it for hubby who adores tzatziki, but me & all three kids (who tried it for the first time ever) loved it! We ate it with baked falafel and lettuce salad. Definitely make ahead so flavors can "come together" in the fridge. Thank you! - 6/12/14
-
SLIMSHANN
-
CD13892909
-
CD13694814
-
EMOROZE
-
QUEENDARKLADY
I cut the recipe in half, reduced the amount of salt on the cucumber, and didn't peel it (I like the skin, it has more nutrients, and it adds nice color!). I had previously made a tzatziki sauce from a recipe I found on another website, and my husband thinks this one is 100 times better! Thank you! - 2/18/13
-
VAUGHN1933
-
CD13281913
-
CAROLJ35
Sounds delicious - but way too high in sodium for me! And cutting out the salt would ruin it. - 12/26/12
Reply from KEEPITMOVING (12/27/12)
u could give it the ol'sparktry with less salt and more squeeze power with the cukes (the salt helps to draw out the fluid) and see how it comes out. i'd like to know! nancy
-
LEANJEAN6
-
FAT_2_FAB
Does anyone know how long this keeps in the fridge? As long as the use-by date of the yogurt or longer? - 2/20/12
Reply from KEEPITMOVING (10/9/12)
i would not keep it in the fridge for more than 4 days. make sure you taste it first if it's been hanging out a while. and be sure to STIR it well! let me know how it comes out! thanks. nancy
-
GORDONBE
Fantastic, thank you! We're having BBQ roast pork & veggies with your dip in a pita for dinners this week. Busy nights and this will be super easy to assemble :) Really looking forward to day 3 when the flavours will be perfect! - 2/4/12
Reply from KEEPITMOVING (10/9/12)
YUM-O!!!!! sounds divine! whatever u do, make it a good 1! n
-
AIMEESKWIRUT
-
GNOCCHIBEAR
Excellent! I think I'll use a little less salt when salting the cucumbers next time. I also used my cuisinart instead of grating the cukes. I also didn't add dill or mint. - 1/4/12
Reply from KEEPITMOVING (10/9/12)
i agree that salt is defintely something that is "a matter of taste." glad you liked it! n
-
SISSYFEB48
-
RENIESSPARKIN
-
CD7212954
-
HARVESTMOM
-
ZOMBIE_SLAYER
So amazing! Just wanted to let you know I used it as the base for a quinoa salad dressing (http://healthydoesntmeanboring.blogspot.c
om/2011/07/quinoa-salad-w-tzatziki-dre
ssing.html), with credit of course. - 7/9/11
Reply from KEEPITMOVING (12/2/11)
now THAT'S what I call using the ol' spark-noggin! love that flexibility and creativity! nancy
-
CATHERINEKERTH
-
AMYURB
-
VALERIET52
omg.. this is amazingly better than mine... and thank you for explaining how to strain the yogurt as mine would get too wet even when I paper towel dried the cucumber... AWESOME>. now I don't know if I want chicken breast OR fish to use it for supper hehe!!! thanksssssss - 3/28/11
Reply from KEEPITMOVING (12/2/11)
hey, i'd take it any way i could get it....however u decide to have it, enjoy! thanks for your input. nancy
-
CD1477810
-
FREE2LIVE311
-
JILLIANWILLIAN
-
WONIMO
-
ASH_CHR
-
LMDAUBMAN
-
MRSMELVIN1
-
FABBECKY
-
LORACA
I had to leave the salt out as I am on a sodium restricted diet, but even without the salt, it's very good. Even my tzatziki-hating 11-year old liked it. He asked for a pita and ate this straight out of the bowl. Good job! :) - 1/14/10
Reply from KEEPITMOVING (12/2/11)
hey, if the kid likes it, sounds like a win-win to me! ENJOY!
-
NRLB75
 Recipe){kind=link}