Tzatziki Sauce | It's Only Food w/ Chef John Politte

Greek yogurt

🥗Healthier: strained cottage cheese

💰Cheaper: regular yogurt

Strained cottage cheese offers a similar texture with lower fat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides healthy fats while being cost-effective.

fresh dill

🥗Healthier: dried dill

💰Cheaper: parsley

Dried dill is more accessible, while parsley adds freshness.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice offers a similar acidity, while vinegar is often cheaper.

Wash the English cucumber thoroughly.

Partially peel the cucumber by creating stripes down the side.

Slice about 10 pieces of cucumber for presentation and set aside.

Cut the remaining cucumber into different shapes and sizes for blending.

Blend the cucumber in a food processor until pulverized without adding liquid.

Pour the blended cucumber into a sieve to drain the liquid, leaving only the pulp.

In a large bowl, combine the Greek yogurt, minced garlic, olive oil, white vinegar, kosher salt, and freshly ground pepper.

Add the drained cucumber pulp to the yogurt mixture and stir well.

Chill the tzatziki sauce for about 1-2 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens