10-Minute Easy Tzatziki Sauce
This Greek cucumber sauce is creamy, fresh, and full of flavor thanks to sour cream, dill, garlic, and lemon. Perfect for dipping or drizzling!
Equipment
- Food Processor optional
Ingredients
- ¾ cup Shredded Cucumber
- 1 cup Sour Cream
- 2-3 Tablespoon Fresh Dill
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lemon Juice
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Prepare the cucumber: Using a box grated, shred an English cucumber until you have 3/4 cup of cucumber. Wrap the grated cucumber in paper towels or cheese cloth and squeeze all of the water from the cucumber. You may need to do this a couple times to get rid of any excess moisture.¾ cup Shredded Cucumber
- Add everything to a food processor: To the bowl of a food processor add sour cream, shredded cucumber, fresh dill, salt, black pepper, lemon juice and olive oil.1 cup Sour Cream, 2-3 Tablespoon Fresh Dill, 1 Tablespoon Olive Oil, 1 Tablespoon Lemon Juice, ¼ teaspoon Salt, ¼ teaspoon Black Pepper
- Mix: Pulse until everything is mixed.
- Serve: Add sauce to a serving bowl.
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Notes
How to Store
- Refrigerator: Store your tzatziki in an airtight container in the fridge. It’ll stay fresh for up to 4 days — just give it a quick stir before serving.
- Freezer: I don’t recommend freezing tzatziki. The sour cream tends to separate once thawed, and the texture gets watery.
Nutrition
Calories: 99kcalCarbohydrates: 2gProtein: 1gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 23mgSodium: 206mgPotassium: 74mgFiber: 0.1gSugar: 2gVitamin A: 261IUVitamin C: 2mgCalcium: 42mgIron: 0.1mg
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