How To Make Tzatziki Sauce | Cait Straight Up

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.

Start with 2 cups of Greek yogurt in a mixing bowl.

Add a sprinkle of kosher salt, white pepper, and parsley to taste.

Mince fresh garlic and add it to the mixing bowl.

Drizzle in about 2 teaspoons of olive oil.

Squeeze the juice of half a lemon into the bowl.

Roughly chop about 2 tablespoons of fresh dill and add it to the mixture.

Peel the cucumber and chop off both ends.

Cut the cucumber in half and remove the seeds.

Roughly chop the cucumber into small pieces.

Place the chopped cucumber in a colander over a bowl and squeeze out excess juice using a paper towel.

Add the squeezed cucumber to the tzatziki mixture and stir well to combine all ingredients.

Let the tzatziki chill in the fridge for about 30 to 60 minutes before serving.

Garnish with a sprinkle of paprika and fresh dill before serving.

Cooking Techniques

Spice Level:

Allergens