Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Peel the cucumber, then using the largest holes on a box grater, grate it into a small bowl.
Add the grated cucumber to a cheesecloth and squeeze out as much moisture as possible.
Transfer the drained cucumber to a large bowl, add the yogurt, lemon juice, minced garlic, dill, salt and pepper and whisk until combined. Have a taste and adjust the salt and pepper to your preference.
Cover with plastic wrap and chill in the fridge until you're ready to serve. Drizzle with extra virgin olive oil right before serving.
- For a Creamier Tzatziki sauce, make sure that the cucumber is well-drained.
- Peel and grate the cucumber using a box grater, then use a cheesecloth to drain the cucumber.
- The longer the garlic stays in the sauce, the sharper it will become. So if you don't want the sauce to be too garlicky (or worried that it can overwhelm the flavor), add the garlic right before serving.
- To store the dip, cover with plastic wrap and keep chilled in the fridge for up to 3 days.
Serving: 0.25cup | Calories: 26kcal | Carbohydrates: 2g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 110mg | Potassium: 89mg | Fiber: 1g | Sugar: 2g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg