Tzatziki Sauce Recipe

Tzatziki Sauce

Creamy Greek Tzatziki Sauce. A versatile Greek yogurt and cucumber sauce to serve along with veggies and pita, spread on sandwiches, or add it next to grilled fish, meat, or poultry

TOTAL TIME: 10 mins

SERVINGS: 2 people

CALORIES: 34 cal

INGREDIENTS:

• ¾ English cucumber, partially peeled (striped) and sliced 
• 1 tsp kosher salt, divided 
• 4 to 5 garlic cloves, peeled, finely grated, or minced (you can use less if you prefer) 
• 1 tsp white vinegar 
• 1 tbsp Early Harvest Greek Extra Virgin Olive Oil 
• 2 cups Greek yogurt (I used organic fat-free Greek yogurt, but you can use 2% or whole milk Greek yogurt if you like) 
• ¼ tsp ground white pepper 
• Warm pita bread for serving 
• Sliced vegetables for serving 

INSTRUCTIONS: 

1. Prep the cucumber. In a food processor, grate the cucumbers. Toss with ½ tsp kosher salt. Transfer to a fine-mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheesecloth or a double thickness napkin and squeeze dry. Set aside briefly. 

2. In one large mixing bowl, place the garlic with the remaining ½ tsp salt, white vinegar, and extra virgin olive oil. Mix to combine. 

3. Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours. 

4. When ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with more extra virgin olive oil, if you like. Add a side of warm pita bread and your favorite vegetables. (Also see notes for more ideas) Enjoy! 

NUTRITIONAL FACTS:

 

• Serving Size 2 to 3 tbsp 
• Serves 12 
• Amount Per Serving 
• Calories 34 
• % Daily Value* 
• Total Fat 1.2g 
• 2% Saturated Fat 0.2g 
• Sodium 209.1mg 
• 9% Total Carbohydrate 0.5g 
• Protein 0.1g 
• 3%Potassium 
• 1%ZincB 
• 61%Folic Acid (B9)