Thick and Creamy Cucumber Tzatziki
An authentic, creamy sauce or dip loaded with crunch and Mediterranean flavor.
Servings: 1 1/2 cups
Ingredients
- 1 cup full-fat or low-fat Greek yogurt
- 1/2 English hothouse cucumber, cut into a small dice (no need to peel)
- 2 cloves fresh garlic, minced
- 1 1/2 teaspoons fresh lemon juice, from about 1/4 lemon
- 2 tablespoons minced fresh dill, plus more to garnish
- 1 tablespoon finely-sliced fresh mint, plus more to garnish
- 1 tablespoon finely-minced chives (optional)
- 1 1/4 teaspoons kosher salt, divided
Instructions
- Toss the cucumber with one teaspoon of salt and let drain in a colander for 30 minutes or up to 24 hours. Do not rinse or pat dry.
- In a small mixing bowl, combine the remaining 1/4 teaspoon of salt, yogurt, mint, dill, chives, garlic, and lemon juice. Stir to combine.
- Gently pat the cucumbers dry with a paper towel. Add the cucumbers and stir to combine. Taste for seasoning. It may need another pinch of salt or a touch more lemon. Garnish with a handful of fresh herbs on the side, and serve with pita chips, crudités, or use as a sauce. Will keep several days, refrigerated.
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
