Grecian Cucumber Sauce

Servings: 8 Total Time: 10 mins Difficulty: Beginner
This is Erika's Grecian Cucumber Sauce.
Difficulty: Beginner Prep Time 10 mins Total Time 10 mins
Servings: 8 Calories: 55
Best Season: Suitable throughout the year

Description

Erika's tzatziki — grated cucumber squeezed completely dry, combined with minced garlic, fresh lemon juice, full-fat Greek yogurt, olive oil, dried dill, salt, and pepper, thinned with a few tablespoons of water until creamy. Stores for a week. Use as a dip, sandwich spread, or sauce for grilled chicken and lamb.

Ingredients

Instructions

  1. Peel and coarsely grate cucumber. Place in a clean tea towel and squeeze tightly over a sink to remove all excess liquid.
  2. Mince the garlic and juice the lemon.
  3. In a medium bowl, stir together all ingredients.
  4. Stir in 2–3 Tbsp. water until the sauce reaches a creamy, scoopable consistency.
  5. Taste and adjust seasoning.
  6. Store refrigerated for up to 1 week.

Nutrition Facts

Servings 8


Amount Per Serving
Calories 55kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Cholesterol 4mg2%
Sodium 150mg7%
Total Carbohydrate 3g1%
Sugars 2g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Squeezing the cucumber dry is the most important step — a tea towel works better than paper towels for getting all the liquid out. Wet cucumber makes watery tzatziki.

Keywords: Grecian cucumber sauce recipe, tzatziki recipe, Erika tzatziki, Greek yogurt cucumber dip, garlic dill cucumber sauce, homemade tzatziki, Mediterranean dip
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