Tzatziki

Course Appetizer

Cuisine American

Keyword cucumber sauce, greek recipe, greek yogurt dip, gyro sauce

Prep Time 1 10

Total Time 1 10

Servings 4 servings

Grated, drained cucumber with garlic, dill and mint stirred into Greek yogurt with olive oil and vinegar.

Ingredients

1 cucumber
pinch salt
3 cloves garlic crushed
1 tsp dill snipped
1 tsp mint minced
500 g Greek yogurt
2 tbsp olive oil
1 tbsp white wine vinegar

Directions

Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Grate it, add salt, and drain it in a sieve for an hour or overnight (or wrap it in a clean tea towel and squeeze well).
Squeeze out as much liquid as you can and put the cucumber in a bowl.
Stir the garlic and mint into the yogurt and let it infuse while the cucumber drains.
Add the cucumber and mix well.
Stir in the dill last, since it is strong, along with the vinegar.
Spoon into a small bowl, swirl in the olive oil, and top with an olive.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; dill snipped counted as dried dill weed, mint minced counted as fresh mint, Greek yogurt counted as nonfat Greek yogurt. Brands and portions vary, so use it only as an approximation.