This is such a tasty, yet simple sauce to make. The cucumbers mixed with dill and fresh squeezed lemon juice creates such a refreshing sensation for your palate.
3/4 cup Plain Whole Milk Greek Yogurt
1 baby/mini English Cucumber (or 1/3 of a regular size), grated
1 Tbs. Extra Virgin Olive Oil
Juice of 1/2 a Lemon
1 tsp. Apple Cider Vinegar
1 tsp. dried Dill
Salt & Pepper to taste (I used 1/4 tsp. and 1/8 tsp. respectively)
optional: 1/2 clove of garlic, grated using a microplane grater.
If you’re using an English Cucumber, sometimes known as a Seedless Cucumber, or a Hothouse Cucumber, there’s no need to peel or seed. just grate the cucumber with a medium size cheese grater.
The baby, or mini size are perfect for this recipe. After grating the cucumber, set it into a sieve to drain some of the water that will be released. Meanwhile mix the rest of the ingredients together in a small bowl. Finally, mix in the grated cucumber, and chill until ready to serve.
This recipe makes enough tzatziki for 6 gyros, with leftovers. I love to use any leftover sauce for dipping fresh cut veggies, or as a salad dressing.
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