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Tzatziki Sauce (Yogurt and Cucumber Dip)

Tzatziki Sauce (Yogurt and Cucumber Dip)

  • Prep

    25 m
  • Ready In

    10 h 25 m
Lobbylady

Lobbylady

Drain some low-fat yogurt overnight to make this yummy cucumber dressing. This is a delicious topping for grilled chicken or meat. It's also a great dip for veggies and pita chips.

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 45 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
  2. Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
  3. Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.
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Reviews

Kristin
238

Kristin

8/15/2008

Yummy! I used Greek-style non-fat yogurt instead of messing around with straining regular yogurt (Greek-style yogurt is already strained).

Colleen
112

Colleen

6/10/2008

excellent, i did add a little dill in an attempt to copy a local greek place, and it turned out perfect. the longer you strain the yogurt the thicker sauce you will get. I had no cheesecloth so i had to improvise with a couple coffee filters taped over a bowl.

SUEMERRITTAN
111

SUEMERRITTAN

6/21/2008

Freezing and then thawing the yogurt first makes it much faster to drain; I use a coffee filter over a strainer and it takes maybe an hour to drain--it comes out like thick Greek yogurt (even when I use nonfat yogurt). Also, I use an immersion blender instead of grating the cucumber and just blend it all together.

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