Tzatziki Sauce
A creamy cold cucumber and yogurt sauce or dip. As a sauce, serve on top of gyros, shawarma, fish or falafels. Also fantastic to serve as dip with warm pita bread and crunchy vegetables. For best flavor, allow to sit for a couple hours or overnight in the refrigerator and stir in the fresh dill at the last minute.
Recipe type: Appetizer, Dip, Sauce
Cuisine: Greek
  • 1 English hot house cucumber, unpeeled
  • 1 teaspoon salt
  • 1 cup low fat Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, minced
  • salt and pepper to taste
  1. Shred the cucumber and place in a fine mesh strainer. Place strainer in the sink or over a larger bowl.
  2. Sprinkle salt over cucumber and mix with your hands to combine. Allow the cucumber to sit in the strainer at least 30 minutes.
  3. Meanwhile, combine the yogurt, lemon juice and garlic in a medium size bowl.
  4. Using your hands, squeeze the cucumber to remove as much moisture as possible.
  5. Stir the cucumber into the yogurt mixture.
  6. Season to taste with salt and pepper
  7. Just before serving, stir in the minced dill.
If you substitute regular cucumbers, slice in half lengthwise and scoop out the seeds with a spoon before shredding.
Sprinkling the salt over the cucumber in the strainer helps to release the moisture and enhance the flavor of the cucumber.
In place of a fine mesh strainer, substitute a cheese cloth to drain the moisture from the cucumber.
2 tablespoons of white vinegar could be substituted for the lemon juice.
Parsley or mint could be used in place of the fresh dill.
Recipe by White River Kitchen at