Tzatziki Sauce
A cool, creamy Greek-style sauce perfect for quinoa bowls. This refreshing combination of yogurt, cucumber, and herbs adds Mediterranean flair to any dish.
Equipment
- Box grater or food processor
- Fine-mesh strainer
- Mixing bowl
- Measuring cups and spoons
- Storage container
- Garlic press optional
Ingredients
- 2 cups Greek yogurt full-fat
- 1 English cucumber grated
- 3 cloves garlic minced
- 2 tablespoons fresh dill finely chopped
- 1 tablespoon fresh mint finely chopped (optional)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Grate the cucumber using a box grater or food processor. Place in a fine-mesh strainer, sprinkle with salt, and let drain for 30 minutes.
- Press the grated cucumber against the strainer to remove as much liquid as possible. Pat dry with paper towels.
- In a mixing bowl, combine the Greek yogurt, drained cucumber, minced garlic, dill, and mint if using.
- Add olive oil, lemon juice, salt, and pepper. Mix well to combine.
- Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
Notes
- Store in an airtight container in the refrigerator for up to 5 days
- For best results, use full-fat Greek yogurt
- Remove cucumber seeds before grating for a smoother texture
- Adjust garlic and salt to taste
- Can be made ahead and tastes even better the next day
- Perfect for quinoa bowls, as a dip, or spread