Tzatziki

I like making tzatziki because of its versatility. It can be served as a dip with pita chips, as a salad dressing, with gyros, burgers or as a sauce for meat. When making tzatziki make sure the cucumbers are completely dry after they are grated so that it does not come out watery.

Key Ingredients in This Recipe

• Cucumber – English cucumbers tend to be sweeter than regular cucumbers; they also have smaller and less seeds than a regular cucumber, which makes it easier for this recipe.
• Greek yogurt – How does Greek yogurt differ from regular yogurt? It’s strained to remove any excess whey – resulting in a richer, creamier consistency yogurt. Full-fat (5% fat) Greek yogurt is combined with cucumber in this simple recipe.
• Lemon zest – The lemon zest is the grated outer skin from the lemon. Use a zester or microplane to remove the zest. If you don’t have a zester use a paring knife or vegetable peeler to remove the rind and finely chop it. 

How to Make Tzatziki

1. Peel and grate cucumber. Peel the cucumber then remove the seeds it by cutting the cucumber in half lengthwise. Use the tip of a teaspoon to gently scrape the seeds from the center of each half. Grate the cucumber into a medium mixing bowl.
2. Dry cucumber. Drain the grated cucumber in a mesh strainer and pat with a towel until it is completely dry (otherwise the tzatziki will come out watery, especially if you use a lower fat Greek yogurt.)
3. Mix tzatziki. In a medium bowl slowly whisk the Greek yogurt, grated cucumber, garlic, lemon zest, lemon juice, sugar and dill. Season to taste with salt.
4. Serve or store. Refrigerate until ready to serve. The tzatziki can be made up to a week in advance.

Other Recipes to Try

If you enjoy this tzatziki recipe, I recommend checking out some of these to pair it with:

• Mediterranean Lamb Burger
• Greek Chicken Souvlaki
• Baked Pita Chips

Tzatziki

By Kylie Mazon-Chambers

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Serves 3 cups

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Ingredients:

• ▢ 1 large English cucumber*
• ▢ 2 cups plain Greek yogurt
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon lemon zest
• ▢ 1 teaspoon freshly squeezed lemon juice
• ▢ ½ teaspoon granulated sugar
• ▢ 1 tablespoon chopped fresh dill
• ▢ Kosher salt as needed

Instructions:

• Peel the cucumber then remove the seeds it by cutting the cucumber in half lengthwise. Use the tip of a teaspoon to gently scrape the seeds from the center of each half. Grate the cucumber into a medium mixing bowl.
• Drain the grated cucumber in a mesh strainer and pat with a towel until it is completely dry (otherwise the tzatziki will come out watery, especially if you use a lower fat Greek yogurt.)
• In a medium bowl slowly whisk the Greek yogurt, grated cucumber, garlic, lemon zest, lemon juice, sugar and dill. Season to taste with salt.
• Cover and refrigerate until ready to serve. The tzatziki can be made up to a week in advance.

Nutrition:

Calories: 101kcal | Carbohydrates: 9g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 51mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 88IU | Vitamin C: 6mg | Calcium: 169mg | Iron: 0.4mg

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