Nancy's Easy Tzatziki (Greek Yogurt Sauce to Die For!)
- 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
IntroductionI 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!
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)
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.
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
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!
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
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
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