Quick Notes: I love Greek flavors (except for kalamata olives. Ew). And I always kept trying to buy a classic Greek Tzatziki sauce like this until I realized how ridiculously easy it is to make. The longer you let Tzatziki Sauce sit, the better it usually is. If you can let it sit overnight before using it, that’s awesome. I do not have the ability to plan that far ahead, so I usually let Tzatziki Sauce sit for a couple of hours before eating it with whatever. I did put the prep time as only ten minutes, which is fair…. but I set the “cooking time” which is more like the sitting time to accurately reflect the time you’ll have to take to let things sit.
Ingredients
- 1 small cucumber (or half of a large cucumber)
- 1 1/2 cup plain greek yogurt
- 1 tablespoon minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons minced fresh dill
- Salt (about 1/2 teaspoon)
Instructions
- Using a cheese grater, grate your cucumber. It's unnecessary to peel it. I know some recipes say to do so. I disagree.Â
- Put all of your cucumber in a sieve over a large mug or a bowl and allow some of the juice from your cucumber to drain off. I salt the cucumber here because it helps to pull some of the moisture out. Let it sit like this for at least 4 hours.Â
- After you've let your cucumber sit, gently push the excess fluid out of your cucumber. The best way to do this would be to use a cheesecloth. Let's be real, who the fuck has cheesecloth just laying around? Not me. I just gently push it into the sieve until a majority of the juice has been juiced out. Â
- In a bowl combine everything else. Every fuckin thing. Mix it all together until combined. Chill in the fridge as long as you can. Several hours would be ideal, but who has the time?Â
Goes great on our Instant Pot Chicken Gyros!