Description
Super creamy, infused with garlic, cucumber and dill, this fabulous Greek yogurt sauce is so easy to make. Give it a little time to let the water drain out of the cucumber and the flavors meld and you’ll be in tzatziki heaven.
Ingredients
- 1/3 of an English cucumber, grated
- 1 1/2 cups plain whole milk Greek yogurt
- 2– 4 cloves garlic, peeled
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon light mayonnaise or white vinegar
- 1/2 teaspoon salt
- 1 teaspoon dried dill or 1 Tablespoon snipped fresh dill
- A small sprig of mint (optional)
Instructions
- Grate the cucumber with the peel on and place in a strainer over a bowl. Sprinkle with salt, stir, then sprinkle again. Let drain in the fridge for several hours or overnight.
- In a small mixing bowl, use a garlic press to add the garlic to the yogurt, then stir together with the olive oil, 1/2 teaspoon salt and mayo. Cover and store in the fridge while the cucumber is straining. This will soften the “bite” from the garlic and infuse the flavor into the yogurt.
- To finish the tzatziki: squeeze any remaining liquid out of the cucumber by pressing down on it in the strainer with a clean kitchen towel.
- Put the cucumber, mint, dill and about a third of the yogurt mixture into a mini food processor or small blender cup. Blend until as smooth as possible.
- Stir the blended mixture back into the rest of the garlicky yogurt. Enjoy! Store any remaining tzatziki in an air-tight container in the fridge.
Notes
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Time estimates do not include the straining time for the cucumber.
Nutrition
- Calories: 76
- Protein: 4.7
Keywords: Mediterranean, Greek, Garlic, Yogurt, Heart Healthy, Diabetic, Gluten free, Probiotics