Ingredients
Scale
- 1 medium English cucumber
- 2 cloves garlic, peeled and finely minced
- 1 tsp lemon juice
- 1/4 tsp kosher salt
- 1 tsp extra virgin olive oil, plus more for drizzling
- 1 7-ounce container Fage 2% Greek Yogurt
- 1/8 tsp ground white or black pepper
- Additional pinches of salt and pepper, to taste
- Optional: 1 tsp dried dill or mint (or up to 1 tbsp fresh), plus more for garnish
Instructions
- Lightly peel (leave some sections of peel behind) cucumber then coarsely grate by hand or in a food processor. Sprinkle with 1/4 teaspoon salt and let sit 5-10 minutes, then place in cheesecloth or a clean cotton kitchen towel and squeeze to drain the excess liquid. If you have one on hand, squeezing with a potato ricer removes the most liquid by far. Set drained cucumber aside.
- To a large mixing bowl, add garlic, a pinch of salt, lemon juice, white pepper, oil, and dill or mint (if using). Mix to incorporate, then add the cucumber and yogurt and continue mixing until thoroughly combined.
- Transfer to a glass bowl, cover tightly and refrigerate until ready to use, ideally 30 minutes to an hour to let the flavors incorporate.
- Stir before serving, taste and season further with salt and pepper, if needed. Garnish with a light drizzle of olive oil and dill or mint, if desired.
Notes
Refrigerate in an airtight glass container, up to 4 days, stirring before use.
- Prep Time: 15
- Category: Sauce, Dip
- Cuisine: Greek
Keywords: Keywords: Greek Cucumber Sauce, Tzatziki Sauce, Gyros Sauce, Gluten-Free, Grain-Free, Low-Carb, Tzatziki, Low-Fat