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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. 
Course Appetizer, Side Dish
Cuisine Greek
Keyword greek yogurt dip, tzatziki

Ingredients

  • 1 medium sized cucumber peeled, halved lengthwise, scooped out and seeded
  • 1 cup plain Greek yogurt this is not negotiable
  • 2 tablespoons olive oil optional but I always include it
  • 3 garlic cloves minced or pressed through a garlic press, more or less to taste
  • Options
  • add the juice and zest from one lemon
  • add 2 to 3 tablespoons fresh mint dill, oregano leaves or chives, finely diced
  • as needed add more or less garlic

Instructions

Getting your Cucumber Ready

  • 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.