- 6 oz. 170 g cucumber, finely chopped
- 1 cup (61⁄3 oz.) 240 ml (180 g) Greek yogurt (4% fat)
- 1 tbsp 1 tbsp fresh dill or dried mint, finely chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- salt and ground black pepper to taste
- 1 tbsp 1 tbsp olive oil
- Rinse the cucumber and chop finely. You can also grate it with the coarse side of a grater. Don't peel the cucumber; the skin adds color and texture to the sauce.
- In a bowl, add yogurt, cucumber, dill (optional), garlic, black pepper, and salt to taste. Drizzle with olive oil before serving.
If you want to increase the fat ratio and reduce the amount of carbohydrate in the tzatziki, you can substitute the Greek yogurt with (all or part) sour cream or crème fraîche. For a dairy-free tzatziki, ditch the yogurt and use mayonnaise. If you don't have fresh garlic, go ahead and use minced garlic from a jar or garlic powder. Experiment and see what tastes best!
If you want thicker tzatziki, put the cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 5–10 minutes. Wrap cucumber in a tea towel and squeeze out excess liquid.
It will keep for about 3 days in the fridge.