Make this easy recipe for authentic Greek Tzatziki Sauce to accompany gyros, lamb or chicken kabobs, Greek burgers, or raw veggies. Made with Greek yogurt, cucumber, dill, garlic and lemon, it's deliciously keto-friendly, too!
1cup English cucumber,finely grated or finely diced, well drained
1 ½cupsplain Greek yogurt,full-fat for the best flavour
2tablespoonslemon juice,freshly squeezed is best
1 ½tablespoonsfresh dill,finely chopped
1clovegarlic,finely minced or grated
½teaspoonsea saltor Kosher salt
¼teaspoonblack pepper
1tablespoonolive oilextra virgin, for drizzling on top before serving.
Instructions
Remove the seeds from the cucumber with a spoon. You can use one of two methods to prepare the cucumber: finely chop it, salt it lightly, then put it in a strainer and let it sit for 20-30 minutes to let it drain. Alternatively, you can grate it and squeeze out the water with your hands or with a clean tea towel or cheesecloth. Removing as much water as you can will prevent the tzatziki from becoming watery.
In a medium bowl, combine the remaining ingredients except the cucumber and whisk them together.
Add the thoroughly drained cucumber and refrigerate until ready to serve. Garnish with a sprinkle of fresh dill, if desired. Drizzle with a little olive oil just before serving.
Notes
This Greek dip or gyro sauce can be eaten right away, but it's better the following day once the flavours have had a chance to blend. Make it ahead of time, cover it tightly and refrigerate it until ready to use.
If the tzatziki looks a little watery around the edges after being refrigerated, just carefully pour off the excess liquid or strain it, or and give it a stir.