Tzatziki is an easy creamy yogurt and cucumber sauce with a hint of dill and garlic. This delicious condiment is often used for Greek, Mediterranean or Middle Eastern dishes. Serve tzatziki on gyros, as a dip with pita chips, as a spread on sandwiches, an ingredient in appetizers or even use it as a meat marinade or as the base for a salad dressing.
- 1 English cucumber, peeled or unpeeled
- 1/4 English cucumber, peeled and minced fine
- 1/2 teaspoon salt
- 1 1/4 cups plain Greek yogurt (For dairy-free try coconut yogurt. It just needs to be thick.)
- 2 teaspoons lemon juice
- 1 Tablespoon avocado oil
- 3/4 teaspoon dried dill weed
- 1 teaspoon minced garlic
- Salt and pepper to taste
- In a food processor or high-speed blender, puree 1 whole English cucumber and the 1/2 teaspoon of salt. I leave the peel on my cucumber, but you can peel it if that's your preference. (My food processor has smoothie cup attachments that I like to use for this recipe. My food processor is large, so I feel like it can't puree the small amount as well as the smoothie cup does. If you don't have a food processor, you can finely grate the cucumber, but the texture of the tzatziki won't be quite as smooth and creamy.)
- Pour the pureed cucumber into a fine mesh strainer and let it stand over a bowl for at least 15 minutes. There will be a LOT of liquid that drains off from just that one cucumber.
- Mince up the the 1/4 English cucumber and prep your other ingredients while you wait for the puree to drain.
- Stir together the yogurt, drained cucumber puree and all the other ingredients.
- Place the tzatziki in a covered container in the fridge to allow the flavors to meld. It should rest at least one hour and ideally overnight.
The cucumbers may continue to release liquid as the tzatziki sits. Just stir it back into the dip. If the liquid seems to thin the dip, too much, you can add another spoonful of Greek yogurt.
- Category: Dips, Condiments, Dressings, Marinades
- Method: Cold Prep
- Cuisine: Greek, Mediterranean