Homemade Tzatziki Sauce Recipe
Creamy Greek yogurt, fresh dill, and lemon give Homemade Tzatziki Sauce a light, zesty flavor that’s great with sandwiches, veggie platters, or summer grain bowls.
Servings: 20 tablespoons
Calories: 7kcal
Ingredients
- 1 cup full-fat Greek yogurt
- 1/3 cup English cucumber finely diced, peeled and juice squeezed out
- 2 cloves garlic minced
- 1 1/2 tbsp fresh dill minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp kosher sea salt
- pinch ground black pepper
Instructions
- In a medium bowl, whisk together the yogurt, cucumber, garlic, dill, lemon juice, lemon zest, salt, and pepper.
- Cover and refrigerate for at least 2 hours before using.
Notes
STORE Homemade Tzatziki Sauce in an airtight container in the refrigerator. It stays good for 3 to 4 days when chilled properly. The flavors deepen over time, so it’s even better the next day. Stir before serving, especially if it has separated a bit.
Tzatziki does not freeze well, as the texture of the yogurt and cucumber can change and become watery or grainy when thawed. This sauce is served cold.
Nutrition
Serving: 20serving | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 19mg | Fiber: 0.03g | Sugar: 0.4g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.02mg
