Description
Learn how to make Greek cucumber sauce in minutes! This fresh dip, a variation of Tzatziki, made with cucumber, herbs (cilantro and mint), and Greek yogurt will enhance your veggie platters, grilled meats, fish, and more!
Ingredients
Scale
- ½ cup finely grated cucumber (English cucumber recommended), well-drained
- 1 jalapeño, seeded and finely diced (optional, for a spicy twist)
- 1 cup thick whole milk Greek yogurt (plain)
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated or minced
- 1/4 teaspoon sea salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon chopped fresh mint
Instructions
- Prepare Cucumber (Crucial Step): Grate the cucumber using the fine side of a box grater or a food processor. Place the grated cucumber onto a clean kitchen towel or several layers of paper towels. Gather the towel around the cucumber and squeeze firmly to remove as much excess water as possible. Discard the liquid. This step is essential to prevent a watery sauce.
- Combine Ingredients: In a medium bowl, combine the drained grated cucumber, finely diced jalapeño (if using), Greek yogurt, lemon juice, olive oil, grated/minced garlic, sea salt, black pepper, chopped cilantro, and chopped mint.
- Mix Well: Stir all the ingredients together until thoroughly combined.
- Chill (Recommended): Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (or longer) before serving. This allows the flavors to meld together.
- Serve: Serve the Greek cucumber sauce chilled as a dip or sauce.
Notes
- Cucumber: English cucumbers have fewer seeds and thinner skin, making them ideal. If using a regular cucumber, you may want to peel it and scoop out the seeds before grating. Draining the grated cucumber is the most important step for a thick sauce.
- Yogurt: Use thick, plain Greek yogurt (whole milk or low-fat). Regular yogurt is too thin and will result in a watery sauce.
- Herbs: This version uses cilantro and mint. Traditional Tzatziki typically uses fresh dill instead of or in addition to mint. Feel free to substitute dill for cilantro if you prefer the classic flavor.
- Jalapeño: The jalapeño is not traditional in Tzatziki but adds a spicy kick. Remove seeds and membranes for less heat, or omit entirely.
- Garlic: Adjust the amount of garlic to your preference. Grating it or making a paste ensures it blends smoothly.
- Chilling: Chilling allows the flavors to meld and deepen.
- Storage: Store leftover sauce in an airtight container in the refrigerator for up to 3-4 days.