Tzatziki Recipe
Skip the store-bought options, and make homemade tzatziki sauce with 8 simple ingredients for a high-protein dip, sauce, or spread instead!
Servings: 6 servings or 1 1/2 cups total
Calories: 25kcal
Cost: $3.00
Equipment
- 1 knife
Ingredients
- ½ English cucumber, peeled and grated on the large side of a box grater (about 1 cup)
- 1 cup cup plain Greek yogurt
- ½ teaspoon minced garlic
- 1/2 tablespoon red wine vinegar
- ½ tablespoon lemon juice
- ¼ teaspoon dried dill or 1 tablespoon fresh dill, chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Gather the grated cucumber together and place in an old kitchen towel, squeeze to press the water out of the cucumber and place in a medium-sized bowl.½ English cucumber, peeled and grated on the large side of a box grater (about 1 cup)
- Add the yogurt, garlic, red wine vinegar, lemon juice, dried dill, salt, and freshly ground black pepper and mix well.1 cup cup plain Greek yogurt, ½ teaspoon minced garlic, 1/2 tablespoon red wine vinegar, ½ tablespoon lemon juice, ¼ teaspoon dried dill, ¼ teaspoon salt, ⅛ teaspoon ground black pepper
- Cover and refrigerate for at least 30 minutes before serving. This tzatziki can be stored for up to 5 days in the refrigerator.
Notes
Ingredient Tips - 3 mini cucumbers may be substituted for the English cucumber. We like the flavor of the lemon juice and red wine vinegar but all lemon juice can be subbed.
Prep Tips - After squeezing the water out of the shredded cucumber, you will end up with about ½-¾ cup shredded cucumber.
Nutrition
Serving: 1serving (1/4 cup) | Calories: 25kcal | Carbohydrates: 2.8g | Protein: 3.9g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 3.3mg | Sodium: 12.6mg | Potassium: 55.6mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 44.5mg | Iron: 0mg
