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Tzatziki

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.
Course sauce
Cuisine Mediterranean, middle eastern
Keyword cucumber, dill, greek yogurt
Prep Time 10 minutes
Cook Time 0 minutes
Servings 3 cups
Calories 101kcal

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