Mellow, creamy, and versatile, this Tzatziki Cucumber Recipe is as healthy as it is delicious!
Author:Norann Oleson
Prep Time:15 minutes
Additional Time:8 hours 5 minutes
Total Time:8 hours 20 minutes
Yield:Serves 8 or more (about 2 1/2 cups) 1x
Category:Sides & Sauces
Ingredients
Scale
2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 1/2 cups plain Greek yogurt (full- or low-fat will be creamier, but non-fat is fine)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint or dill
1 tablespoon lemon juice
1 medium garlic clove, minced
1/2 teaspoon salt (preferably fine sea salt)
Instructions
Lightly squeeze the grated cucumber, one handful at a time, between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the rest of the ingredients to the bowl and stir to combine. Let sit 5 minutes for flavors to meld.* Taste, and add more herbs, lemon juice, or salt if needed.
Serve immediately, or cover tightly and refrigerate until needed. Tzatziki will keep in the fridge for up to 4 days.
Notes
The flavors will meld better after an hour or even overnight—but it can be hard to wait that long!
