Bright & Fresh Greek Tzatziki Sauce
A classic Greek condiment with tangy yogurt, cool and crisp cucumber, garlic, lemon juice, and fresh mint & dill. Delicious as a dip, on sandwiches, pitas, kabobs, spreads, and salads. Makes 4 cups. The recipe can easily be halved.
- 2 cups finely chopped cucumbers about 1 large, see notes
- 1 tsp kosher salt
- 1 tbsp fresh dill, minced
- 1 tbsp fresh mint, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp fresh garlic, minced
- 1/2 tsp white pepper
- 2 cups Greek yogurt, plain
Finely dice cucumbers. (see notes)Place in a bowl lined with cheesecloth or a clean kitchen towel.Sprinkle with the salt and mix.Set aside 15 to 20 minutes to allow macerate.
Mince the dill, mint, and garlic.
Squeeze the remaining juice out of the cucumber, discard the juice and transfer the cucumber back into the bowl. Discard the cheesecloth.
To the cucumbers, add the remaining ingredients (olive oil, lemon juice, garlic, herbs, yogurt)Mix thoroughly. Refrigerate until needed. Selecting English or Japanese cucumbers are nice because they have smaller seeds. If you have a large pithy cucumber with large seeds, scoop out some of the seeds and discard those. For 2 cups of finely chopped cucumbers, I use about 3 small Japanese cucumbers. Cucumbers come in so many varying sizes, you may need only 1 large one.
Calories: 39kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 213mgPotassium: 93mgFiber: 1gSugar: 2gVitamin A: 74IUVitamin C: 2mgCalcium: 54mgIron: 1mg