Tzatziki sauce is my favorite part of going to a Greek restaurant! It’s deliciously fresh and easy to make!
I put it on everything from pita bread to chicken and my daughter loves to take it to school for with pita or veggies as a lunch! There are lots of different versions of tzatziki, some don’t use lemon, some use mint instead of dill… but this is definitely our favorite!
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If possible you’ll want to use fresh lemon and dill for the best results! If you are using dried dill you’ll want to use about 1 1/2 teaspoons in place of the fresh dill. I’ve made this with both Greek yogurt and plain yogurt and had great results with both. I do find that a fat-free yogurt doesn’t taste as good as the ‘real’ stuff.
Items You’ll Need For Tzatziki
* Yogurt * Grater * Cucumber *
Greek Tzatziki (Yogurt Cucumber Dip)
- 1 1/2 cups plain yogurt
- 2 tablespoons olive oil
- 1 english cucumber
- 1 clove garlic
- 1 tablespoon dill
- 1-2 tablespoons fresh lemon juice
- salt & pepper
- Peel, seed and shred cucumber.
- Juice lemon and set aside.
- Combine remaining ingredients in a large bowl. Stir in cucumber.
- Allow flavors to blend at least 30 minutes before serving. Serve cold.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)