Homemade Tzatziki
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A creamy Greek yogurt sauce with grated cucumber, garlic, and dill. Perfect as a dip or condiment.
Ingredients
- 1 whole cucumber
- Pinch of salt
- Splash of white wine vinegar
- 250 g Greek yohurt
- Good glug of extra virgin olive oil
- 1 garlic clove, crushed
- Freshly cracked black pepper
- Fresh or dried dill
Nutrition (per serving, estimated)
Estimated based off 3 of 8 identified ingredients (per 100 g food data, scaled by amount).
Energy
82 cal
Protein
2.25 g
Carbohydrate
11.5 g
Fiber
0.82 g
Sugars
0.34 g
Sodium
5.95 mg
Total fat
3.62 g
Saturated fat
0.5 g
Monounsaturated fat
2.52 g
Polyunsaturated fat
0.45 g
Vitamins & minerals
- Calcium: 69.5 mg
- Iron: 0.68 mg
- Magnesium: 9.84 mg
- Phosphorus: 53.5 mg
- Potassium: 143 mg
- Zinc: 0.42 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 whole cucumber
- Pinch of salt
- Splash of white wine vinegar
- 250 g Greek yohurt
- Good glug of extra virgin olive oil
- 1 garlic clove, crushed
- Freshly cracked black pepper
- Fresh or dried dill
Let's Cook
-
Step 1.
Grate the cucumber (peeled or unpeeled). Mix with the salt and a splash of white wine vinegar before covering with a clean tea towel to draw out the moisture. Meanwhile mix together the Greek yoghurt, olive oil, garlic, salt, pepper and dill. Wrap the cucumber in the tea towel and squeeze out as much liquid as possible before stirring it into the yoghurt mixture. Cover and refrigerate until needed.