Tzatziki Sauce (Yogurt and Cucumber Dip)

Tzatziki Sauce (Yogurt and Cucumber Dip)

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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Ingredients

10 h 25 m servings 21 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  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

Read all reviews 105
  1. 154 Ratings

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Most helpful positive review

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

Most helpful critical review

I thought this was just OK. Straining the yogurt gave it a better consistency. But think it had too much mint, not enough garlic and needed dill.

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

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...

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 wh...

I made this to accompany my gyros tonight and it was really good. I omitted the mint and added about a tsp of minced onion. I also added about a 1/2 tbls. of sugar to cut the tang of the yogur...

Thanks SO much for this recipe!! I can't believe how authentic it tastes. I couldn't find my cheesecloth anywhere so I took others advice to use three coffee filters and it worked perfectly drai...

First time I ever tried something like this. I used 2 coffee filters instead of cheesecloth. I also used only 2 6oz containers of plain yogurt. I served it over the Souvlaki(from this site). ...

This was AWESOME. I could have eaten it all by itself. I also like how the strained yogurt changes consistency. Really cool.

I thought this was just OK. Straining the yogurt gave it a better consistency. But think it had too much mint, not enough garlic and needed dill.

YUMMY! I had to scale down on the ingredients, used 8oz in lieu of 16oz. Great sauce, used sauce on grilled lamb burger (on this site) K-E-E-P-E-R

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