Quick Tzatziki Sauce
Quick tzatziki sauce ready in 15 minutes with 6 simple ingredients. Thick Greek yogurt, cucumber, garlic, and dill — the real Greek dip, done fast.
Ingredients
- 2 cup full-fat Greek yogurt thick, strained variety
- 1/2 English cucumber de-seeded
- 2 clove garlic minced
- 3 tablespoons granulated garlic
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 sprigs fresh dill finely chopped
- Salt and freshly ground black pepper to taste
Instructions
- Gather and measure all ingredients.
- Grate the de-seeded cucumber on a box grater. Wrap in a clean kitchen towel and squeeze firmly to remove all excess moisture. You should extract at least 2 to 3 tablespoons of water — the cucumber should feel nearly dry.
- Add Greek yogurt to a medium mixing bowl. Add the squeezed cucumber, minced garlic, granulated garlic, olive oil, and red wine vinegar.
- Mix thoroughly with a spatula until fully combined and creamy.
- Fold in chopped fresh dill. Season with salt and pepper to taste. A little more vinegar can brighten the dip if it tastes flat.
- Cover and refrigerate for at least 15 minutes before serving. Even a brief rest improves the flavor as garlic and dill infuse the yogurt.
- Optional pita chips: Cut pita bread into 8 triangular wedges. Bake at 350°F for 5 to 7 minutes until lightly golden. Toss with olive oil, salt, and pepper while warm. Serve alongside the tzatziki.
Notes
For a mint variation: substitute half the dill with fresh mint. Taste the garlic after chilling - raw garlic sharpens as it sits. Keeps refrigerated in a sealed container for up to 3 days. Do not freeze.
Nutrition
Calories: 210kcal | Carbohydrates: 10g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 51IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 1mg