Tzatziki Sauce
Garlicy, creamy, fresh, and easy. This Tzatziki Sauce gos great with falafel, schwarma, and makes a great chicken marinade.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Servings: 8
Cost: $8
Equipment
- Cutting Board
- Knife
- Small to medium size bowl
Ingredients
- 1 bundle Fresh Dill About 1 overflowing cup not packed down
- 1/2 tbsp Lemon Zest
- 1-2 tbsp Lemon Juice The juice of half a lemon, not squeezed to death
- 16 oz. Greek Yogurt
- 3 cloves Garlic Smash the garlic into a paste
- 1/3 Cucumber With the seeds scooped out
- 1/2 tsp Salt
- 1 tsp Fresh Black Pepper
Instructions
- Empty the greek yogurt into a bowl that allows for some room for mixing in the rest of ingredients.
- Zest the lemon and finely chop the zest into very small pieces. Put the zest into the bowl with the yogurt.
- Finely chop the bundle of Dill and add it to the bowl. It will seem like a lot, but this is the main flavor enhancer and I've yet to add too much. Dill is great.
- Take 1/3 of a cucumber and scoop out the seeds using a teaspoon into your sink or garbage. Be careful not to scoop out too much of the 'meat' of the cucumber.
- Finely chop the cucumber by first cutting into long slices, then cutting across the slices to get think rectangles or squares. Add this to your bowl.
- Take three cloves of garlic and smash them with the flat of your knife. This will make it easier to get the skin off and will make chopping them up easier! Once your garlic is very finely chopped sprinkle a tiny bit of salt on it, and with the flat of your knife run the knife across the garlic grinding the juices out and creating a garlic 'paste'. Add the garlic into the party developing in the bowl.
- Squeeze the juice of half a lemon into the bowl, and add in the salt and pepper.
- Mix it all up and enjoy! If you have time set this in the fridge and let the flavors get to know each other for an hour before serving. I prefer to leave this in the fridge overnight if possible.