Ingredients (9)
- 1/2 medium English cucumber, peeled
- 7 ounces whole-milk Greek yogurt (scant 1 cup)
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint leaves
- 1 teaspoon freshly squeezed lemon juice
- 1 medium garlic clove, finely chopped
- 1/4 teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
Nutritional Information
- Calories102
- Fat5.44g
- Saturated fat3.32g
- Trans fat
- Carbs6.86g
- Fiber0.73g
- Sugar4.38g
- Protein7.96g
- Cholesterol13.2mg
- Sodium49.88mg
- Nutritional Analysis per serving (2 servings) Powered by
Tzatziki sauce is a Greek classic, a refreshing cucumber-yogurt sauce that’s both condiment and dip. In this recipe the yogurt isn’t strained, so the sauce is a bit more fluid than the standard version. Serve it as a dip with vegetable crudités and pita triangles, with poached seafood, or on grilled salmon burgers.
What to buy: Greek yogurt has less whey than regular yogurt, so it’s thick and creamy. We like the Fage brand.
This recipe was part of our feature on Salmon Burgers and 5 Tasty Ways to Top Them.
Instructions
- 1Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture, but not totally minced. Mound the cucumber in the center of a clean kitchen towel, then twist the towel to squeeze out as much moisture as you can.
- 2Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.
Recommended from Chowhound
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
