Grecian Cucumber Sauce

Prep Time 10 mins

Total Time 10 mins

Cooking Method: No Cooking

Cuisine: Greek, Mediterranean

Courses: Sauce

Difficulty: Beginner

Servings: 8

Calories: 55

Best Season: Suitable throughout the year

Dietary: Gluten-Free, Vegetarian

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

1 Cup Cucumber, grated (1 medium or ⅔ large)
1 clove Garlic, minced
2 Tbsp. Fresh lemon juice
1 Cup Greek yogurt, full fat recommended
1 Tbsp. Olive oil
2 tsp. Dried dill (or 2 Tbsp. fresh)
1/2 tsp. Kosher salt
Pinch Fresh ground black pepper
2-3 Tbsp Water

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

Read it online: https://thefamilyrecipebook.com/recipe/recipes-grecian-cucumber-sauce/