Best Tzatziki
$0.00 Cooking Fee
Serving Size: 4 tablespoons
Cook Tools and Details
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
Cook Times
Ingredients
Ingredients
- 1 English cucumber grated, about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater
- 1 ½ cup plain Greek yogurt
- 2 tablespoon extra-virgin olive oil
- 2 tablespoon fresh dill or mint, chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic medium, pressed or minced
- ½ teaspoon fine sea salt
Cooking Tools Required
Box grater, Cutting board, Garlic press, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp KnivesNutrition
Calories: 56kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 131mg | Potassium: 47mg | Fiber: 1g | Sugar: 2g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 1mg
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