How to Make Greek Tzatziki Sauce

Greek yogurt

🥗Healthier: low-fat yogurt

💰Cheaper: regular yogurt

Low-fat yogurt reduces calories without losing creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while being more affordable.

fresh dill

🥗Healthier: fresh parsley

💰Cheaper: dried dill

Fresh parsley provides flavor while being easier to find.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a tangy flavor with health benefits.

Cut the English cucumber or Persian cucumber into a small dice, leaving the skin on.

Transfer the diced cucumber to a fine mesh sieve over a bowl.

Sprinkle 1 tablespoon of table salt over the cucumber and toss to coat.

Let the salted cucumber sit for 30 minutes to draw out moisture.

Chop 1 tablespoon of fresh dill and set aside for later use.

In a bowl, combine 1.5 cups of plain Greek yogurt, 1 tablespoon of olive oil, 3 cloves of garlic (pressed), juice of half a lemon, 0.5 teaspoon of kosher salt, and 0.25 teaspoon of black pepper.

After 30 minutes, rinse the cucumber if desired and pat dry with a paper towel.

Add the cucumber and chopped dill to the yogurt mixture and mix well.

Refrigerate the tzatziki sauce for about an hour to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens