I keep Tzatziki sauce in the refrigerator almost always during the summer, it's great for dipping sliced vegetables and as a topping for fish.
Wonderful topped on salmon or as a dipping sauce with grape tomatoes, celery, cucumbers or your favorite crudites.
- ½ large hothouse cucumber, peeled and grated
- 1 (7 ounce) container of Fage Greek yogurt
- ½ small shallot, minced
- 1 tablespoon garlic paste
- 1 teaspoon olive oil
- ½ teaspoon fresh dill, minced
- ½ tablespoon fresh mint, minced
- 2 teaspoons lemon juice
- dash of sea salt
- ¼ teaspoon black pepper
- Carefully drain the excess water from the cucumber and pat with a towel to remove any extra moisture.
- Add cucumber into a medium-size bowl.
- Mix in yogurt, shallot, garlic, dill, mint, lemon juice, salt, and pepper and stand for ten minutes and stir in the olive oil.
- Stir the mixture and transfer to a serving dish. Sprinkle any leftover mint and dill on top.
The grated cucumber should be well-drained. Place the grated cucumber in fine mesh sieve
and place over a bowl to catch the liquids.
Serve as a dip with fresh vegetables or a topping on grilled meats.
Amount Per Serving: Calories: 38Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 36mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 3g
The nutritional information provided here are estimates and are not calculated by a registered dietician.
The most time consuming part of preparing a Tzatziki sauce is grating the cucumber. First peel the cucumber then slice in half lengthwise. To easily remove the seeds simply run a knife down the row of seeds.
This is a great recipe to make the day ahead, the flavors really develop overnight.