Greek Tzatziki Sauce

greek yogurt tzatziki dip on a plate with olive oil and olive.

Course: Appetizer

Cuisine: Greek

Prep Time: 5

Cook Time: 0

Straining Time: 2

Total Time: 2 5

Calories: 54kcal

Author: Aleka Shunk

A Greek Tzatziki Sauce that's made with one secret ingredient! Plus, I show you how to strain your yogurt to get super duper THICK tzatziki! The way it's supposed to be.

Print Recipe

Equipment

cheese cloth

Ingredients

1 Cup Plain Yogurt
½ Cup Sour Cream
⅓ Cup Grated Seedless Cucumber
1 Tbsp. Freshly Squeezed Lemon Juice
1 Large Clove of Garlic, minced
¼ Tsp. Salt

Instructions

Add your plain yogurt to a large square of cheese cloth and tie it up with twine (like a large satchel). Tie the twine to your kitchen faucet and let it strain. Wait 2 hours. (See photos above.)
While waititng, grate your cucumber and use thick paper towels to squeeze out as much of the juice as possible.
Add your cucumbers, minced garlic, lemon juice, salt, and sour cream to another bowl and mix well. Store it in the fridge until your yogurt is ready,
When your yogurt is nice and thick, remove it from the cheese cloth and add it to your sour cream mixture and mix again. Allow to chill in the fridge until ready to eat.
Serve with pita triangles or veggies.

Notes

Straining your yogurt is the most important thing to getting a THICK authentic tzatziki dip.

Feel free to add freshly chopped dill or parsley, or dried oregano for more flavor!

You can use red wine vinegar instead of lemon juice if you don't have it.

Nutrition