Homemade Tzatziki Sauce - Rich, Creamy, and Healthy

I use English cucumbers most frequently to make this recipe unless I am using the slicing cucumbers my husband grows every summer.

Prep Time20

Cucumber Drying Time, Chill Time4

Total Time4 20

Servings:

Calories: 110kcal

Peel your cucumbers if desired. I usually do no matter which type of cucumber I use but if you use English cucumbers you don’t have to.
Slice all of your cucumbers in half LENGTHWISE.
Using a spoon, scrape out seeds and pulp from your cucumbers. Pat freshly scooped cucumber surface with paper towel.
Using the large holes on a box grater shred all of the cucumber.
Place shredded cucumber into a strainer over top of a bowl that will catch all of the drained water from the cucumbers.
Toss shredded cucumber with 1 teaspoon of salt.
Now, here is the trick.
Grab one or two of your largest resealable bags and fill them up with water. Make sure the bags are sealed up tight.
Place bags on top of shredded cucumbers and refrigerate for 1 to 3 hours.
Once ready, remove cucumbers from strainer, place inside a good sized bowl and discard juices from bowl or reserve for another use.
Grab a few pieces of paper towel and finish drying off your cucumber.
In a mixing bowl, add yogurt, cucumber, oil and garlic.
Combine with a whisk.
Stir until blended. Season with salt and pepper to taste.
Cover and refrigerate until set and chilled, at least an hour if not two. Frankly, the longer the better. The ingredients need time to meld together.
When ready to serve, stir your tzatziki sauce to blend and drizzle with a teaspoon of olive oil if desired.

The tzatziki sauce can be refrigerated in an airtight container for up to 2 days. Tzatziki will last another 2 days for a total of four but is freshest within the first two days.
After the first two days the cucumber will still release some water making the dip a little more watery than it should. To fix this just add a little extra Greek yogurt before serving.