After making these delicious Greek quesadillas, I wanted to try and make a Tzatziki sauce to go with them. This one takes a little more time to make, but it’s well worth it!
If you’re short on time, you can skip some of the steps that remove liquid from the cucumber and yogurt, but this will make the consistency of the sauce more runny. These steps really make a huge difference in the texture of the sauce, so I highly recommend taking the extra time to make this sauce.
I used a salad shooter to shred the cucumber, but you could easily use a grater and shred it by hand. Once the cucumber is shredded, it’s important to try and squeeze as much of the liquid out as possible. For straining the yogurt, I think cheesecloth would probably work the best. I didn’t have any handy, so I used some extra coffee filters and gently squeezed out some of the extra liquid.
This sauce is so tasty, you’ll want to put it on everything! It goes great with raw veggies, on salads, with pita bread or chips, or pretty much any other way you could imagine. Leave a comment and let me know how you served this sauce!
- 1 hothouse (seedless) cucumber
- 16 ounces plain Greek yogurt
- 1/2 lemon, juiced
- 1 teaspoon dill
- 1 teaspoon salt
- 1 1/2 teaspoon olive oil
- 3-4 cloves garlic, minced
- Shred the cucumber and squeeze as much excess liquid out as possible. Lay a paper towel in the bottom of a bowl and place the cucumber on top. Sprinkle a little bit of salt on top to draw out extra liquid. Set the cucumber aside.
- Strain as much liquid out of the yogurt as possible, using cheesecloth or coffee filters.
- Add the yogurt, cucumber, lemon, dill, salt, olive oil, and garlic to a food processor.
- Blend the sauce until all the ingredients are well combined, scraping the sides as necessary.
- Chill before serving.