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Tzatziki Sauce





1 1/2 cups of Greek yogurt

1 cucumber, grated and drained

2 cloves of garlic, minced

2 tablespoons of extra virgin olive oil

1 tablespoon of fresh dill, chopped

1 tablespoon of fresh mint, chopped

1 tablespoon of lemon juice

Salt and pepper to taste


  1. Prepare the Cucumber: I will rinse and grate the cucumber with a box grater. Then, I’ll place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
  2. Mix Yogurt and Cucumber: In a bowl, I will combine Greek yogurt and drained cucumber. Then, I’ll add minced garlic, extra virgin olive oil, fresh dill, fresh mint, and lemon juice to the yogurt-cucumber mixture.
  3. Season with salt and pepper according to my taste preferences.
  4. Combine all the ingredients until well mixed.
  5. Cover the bowl, and I will refrigerate the tzatziki sauce for at least 1 hour to allow the flavors to meld.

Pro Tips:

  • Ensure efficient draining of the cucumber to prevent excessive water content in the tzatziki.
  • Choose thick Greek yogurt for a creamy and rich consistency.
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