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A creamy, refreshing yogurt and cucumber dip bursting with fresh dill, zesty lemon, and a hint of garlic. This classic Greek sauce is incredibly versatile, perfect for gyros, grilled meats, or as a dip for fresh veggies and pita bread.
For 4 servings
Prepare the Cucumber (10-15 minutes)
Combine Ingredients (3 minutes)
Chill and Meld Flavors (30 minutes)
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A creamy, refreshing yogurt and cucumber dip bursting with fresh dill, zesty lemon, and a hint of garlic. This classic Greek sauce is incredibly versatile, perfect for gyros, grilled meats, or as a dip for fresh veggies and pita bread.
This Greek recipe takes 45 minutes to prepare and yields 4 servings. At 85.77 calories per serving with 6.15g of protein, it's a beginner-friendly recipe perfect for snack or side_dish or appetizer.
Serve
Substitute fresh mint for dill, or use a combination of both for a different, equally refreshing flavor profile.
For a bit of heat, add a pinch of cayenne pepper or a finely minced red chili to the mixture.
Add 1 teaspoon of red or white wine vinegar along with the lemon juice for an extra layer of acidity.
Use a thick, unsweetened plant-based yogurt, such as coconut or cashew yogurt, as a substitute for Greek yogurt.
Greek yogurt is a fantastic source of probiotics, which are beneficial bacteria that support a healthy digestive system and improve gut flora balance.
With Greek yogurt as its base, tzatziki is high in protein, which is essential for muscle repair, satiety, and maintaining a healthy metabolism.
Cucumbers are over 95% water, making this sauce a refreshing and hydrating option, especially during warmer months.
The extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health and reduce inflammation.
A single serving of this tzatziki (approximately 1/4 cup or 85g) contains about 70-90 calories, depending on the fat content of the Greek yogurt used.
Yes, it is generally very healthy. It's rich in protein and probiotics from the Greek yogurt, contains hydrating cucumber, and uses heart-healthy olive oil. It's a low-calorie, nutrient-dense condiment.
The most common reason for watery tzatziki is not removing enough moisture from the grated cucumber. It's essential to salt the cucumber, let it sit, and then squeeze it very thoroughly before mixing it with the yogurt.
You can, but the result will be much thinner. Greek yogurt is strained to remove whey, which makes it thick and creamy. If you only have regular yogurt, you can strain it through a cheesecloth-lined sieve for a few hours to thicken it.
When stored in an airtight container, homemade tzatziki will stay fresh for up to 4 days in the refrigerator. The cucumber may release a little more water over time, so just give it a good stir before serving.
Tzatziki is incredibly versatile. Serve it as a dip with pita bread, crackers, and fresh vegetables like carrots, bell peppers, and celery. It's also a classic sauce for gyros, souvlaki, falafel, grilled chicken, lamb, and fish.