Greek Tzatziki Sauce is full of creamy yogurt, shredded cucumbers, fresh dill, lemon juice, and garlic. It’s a quick and easy recipe that tastes as authentic as the one served at your favorite Mediterranean restaurant. This low-carb Greek yogurt sauce pairs well with chicken shish kabobs, turkey meatballs, lamb gyros, or vegan falafel.

INGREDIENTS:

¾ seedless cucumber, skin on or peeled
2 cups Greek yogurt, plain, full-fat, 2%, or non-fat
2 cloves garlic, crushed
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. olive oil
1 Tbsp. dill, fresh, finely chopped
½ tsp. salt to taste

INSTRUCTIONS:

Cut the cucumber in half lengthwise and then again into quarters so it will fit into the opening of your food processor.
Grate the cucumber in a food processor with a shredding attachment, until you have 1 cup of shredded cucumber.
Let cucumber sit for 5-10 minutes. Wrap shredded cucumber in cheese cloth or a thin dish towel and wring out any excess liquid. You should end up with ½ cup of packed cucumber.
Add cucumber, yogurt, garlic, lemon juice, olive oil, dill and salt to the bowl of a food processor with an S-shaped blade. Pulse 10-15 times or until ingredients are well incorporated.
Serve Tzatziki sauce with Chicken Shish Kabobs, Greek Turkey Meatballs, or Falafel and enjoy!

RECIPE NOTES:

Use a dairy-free yogurt if vegan or avoiding dairy.
If you do not have a food processor you can always use a boxed grater to grate your cucumber and a blender to blend it up.
Store sauce in the refrigerator between servings. Sauce keeps well for up to a week.
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