Tzatziki Recipe

Tzatziki Recipe

I’ve been making this tzatziki recipe for several years now. I realize that tzatziki is considered a sauce that often accompanies grilled meats; but I love it as a chilled, summertime yogurt and cucumber soup. To achieve a soup-like consistency, simply add a little water – just as much as it takes to turn tzatziki from a thick sauce into a delightful, super-refreshing chilled soup.

Tzatziki Recipe
 
Prep and Cool time
Total time
 
Author:
Recipe type: Appetizer, Gluten-Free, Vegetarian, Primal, Low-Carb
Yield: 3 servings
Ingredients
  • 16 oz (2 cups) plain, full-fat Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon fresh lemon juice or vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon white pepper
  • 2 teaspoons minced garlic
  • 1 large cucumber, peeled, coarsely grated (11oz whole, 9oz without refuse); I grate it by hand
  • ¼ cup chopped fresh dill
  • ¼ cup water or as needed
Instructions
  1. In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, kosher salt and white pepper.
  2. Mix in the garlic, cucumber and dill.
  3. Add as much water as needed to slightly thin out the tzatziki, starting with ¼ cup. Don't add too much water - you want this thick and hearty.
  4. Serve immediately, or if you have time, cover and chill 1 hour to allow flavors to develop. Mix the tzatziki one more time before serving.
Nutrition Per Serving
Calories: 218; Fat: 12g; Carbohydrates: 13g; Sugar: 1g; Sodium: 446mg; Fiber: 1g; Protein: 13g

Tzatziki Recipe

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