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How-To Make Tzaziki (Video)

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I love looking to other cuisines to find “Clean & Delicious®” recipe inspiration.
Tzaziki is a Greek inspired sauce (some say dip) that is made from Greek yogurt and cucumbers and it is very simple to make.

It pairs well with grilled meats and fish but is also great as a snack with some pita chips or smothered on top of a grilled veggie sandwich.

I served this Tzaziki with my Greek Style Turkey Burgers wrapped in Butter lettuce and it was AMAZING.  It is definitely a recipe that will be in my cookbook someday :)

*I tweaked the recipe a bit from what you will see in the video – so watch the video for the visual but be sure to read the written recipe for exact measurements.

Tzaziki

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Ingredients:

  • 2 cups of non fat, plain Greek yogurt
  • 1 English cucumber
  • 1 clove of garlic, minced
  • 1 tbsp of fresh dill, chopped up
  • 2 tbsp of lemon juice
  • ½ tsp of lemon zest

Directions:

Grate cucumber and drain over a fine mesh strainer.  Squish out as much water as you can and then wrap the cucumber in a clean dish towel and continue to ring out any excess water.

Combine cucumber, yogurt, garlic, dill, lemon juice and zest and season with salt.

Let it hang out in the fridge for at least an hour before eating to really let all the flavors come together.  Enjoy!

Nutritional Analysis

Nutrients per 1/4 cup serving: Calories: 39; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 21mg; Carbohydrate: 4.2 g; Dietary Fiber: 0.5g; Sugars: 2.8g; Protein: 5.5g

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12 Responses to “How-To Make Tzaziki (Video)”

  1. #
    1
    Melissa — May 19, 2010 @ 9:16 am

    Hi Dani, I like your take on the Tzatziki! I have never used dill, I’ll have to try that sometime. My method is similar to yours – but I use fresh or dry mint and also add some kosher salt, and I generally do not use lemon. I usually make this a couple of times a week and keep it on hand for our crudite that I always have in the fridge. A fantastic snack! Cannot wait to see the turkey burger recipe next week ;)

  2. #
    2
    Ashley — May 19, 2010 @ 10:34 am

    You missed the Mint. Real greek Tzaziki has fresh or dried mint in it. Fresh is better!

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    3
    Rose — May 19, 2010 @ 1:44 pm

    This is very similar to mine but I add in mint and a splash of red wine vinegar. I LOVE tzaziki!

  4. #
    4
    Shani — May 20, 2010 @ 8:04 am

    I like watering it down slightly with milk, adding a shake of salt and using it as a low cal substitute for ranch dressing!

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    5
    Kathryn — May 20, 2010 @ 12:26 pm

    Yum! What do you like to put it on? I always up it on my lamb chops…mmm: http://www.recipe4living.com/recipes/lamb_chops_with_tzatziki_sauce.htm

  6. #
    6
    Virginia — May 20, 2010 @ 12:43 pm

    I just started cooking and your videos has helped so much! I Had a question about dill. This might be an obvious question. But is there a difference (I.e. Measurement, taste, etc) when using fresh dill and dried dill weed? I only ask because I sometimes have a hard time finding fresh dill, and when I do it goes bad before I can use it all.

  7. #
    7
    Cara — May 21, 2010 @ 8:44 am

    Ok so I guess this is a good time to brag – I will be in Greece in just over a week and hope to be eating LOTS of tzakiki! yum!

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    8
    Dani — May 21, 2010 @ 10:14 am

    Melissa – I have used mint before too but find that I really prefer the dill:) – The turkey burger is a keeper… my hubby is just working on editing it and I plan to post it for Wed.

    Ashley – I prefer fresh too!

    Rose – Mint seems to be the missing ingredient here, huh? – I have added white wine vinegar in the past for a little extra zing… good tips!

    Shani – Milk? Interesting! – I missed it in the video, but I usually add a fat pinch of salt as well!!

    Kathryn – I like it put it on EVERYTHING – but especially my Greek Style Turkey Burgers – recipe coming soon….

    Virginia – So glad the videos are helpful!! I love to hear that. As for the herbs; fresh herbs and dried are 3:1 – so if a recipe calls for 3 tablespoons of fresh dill you would substitute 1 tbsp of dried dill and visa versa.

    Cara – Oh lucky you!! Eat some Tzaziki for me!

  9. #
    9
    Courtney — July 1, 2010 @ 9:08 pm

    Dani – I had no idea how easy this was to make. I usually just buy it from Trader Jo’s (I’m a cheater)…now I’m going to have to put my big girl pants on and try out the home version. Thanks so much!

  10. #
    10
    Deepak — August 5, 2011 @ 5:06 am

    Hi Dani, I like your take on the Tzatziki! I have never used dill, I’ll have to try that sometime. My method is similar to yours – but I use fresh or dry mint and also add some kosher salt, and I generally do not use lemon. I usually make this a couple of times a week and keep it on hand for our crudite that I always have in the fridge. A fantastic snack! Cannot wait to see the turkey burger recipe next week

  11. #
    11
    Harshad — August 5, 2011 @ 5:07 am

    I like watering it down slightly with milk, adding a shake of salt and using it as a low cal substitute for ranch dressing!

  12. #
    12
    Kiran — August 5, 2011 @ 5:09 am

    I just started cooking and your videos has helped so much! I Had a question about dill. This might be an obvious question. But is there a difference (I.e. Measurement, taste, etc) when using fresh dill and dried dill weed? I only ask because I sometimes have a hard time finding fresh dill, and when I do it goes bad before I can use it all.

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