This ginger-soy marinade is excellent for steak. It is also excellent for beef stir-fries.
| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 2 medium cucumbers
- 1 (16 ounce) container plain Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh dill
- ½ medium lemon, juiced
- salt and ground black pepper to taste
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
- In a food processor combine the cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.
- Dotdash Meredith Food Studios
- Serve with vegetables and crackers.
- DOTDASH MEREDITH FOOD STUDIOS
- To ensure extra-thick tzatziki, make sure your yogurt is thick to begin with. You can use any type of yogurt and strain it yourself in the fridge. Just set a fine sieve lined with cheesecloth over a bowl. Add yogurt, cover, and refrigerate until the liquid drains off, 8 hours to overnight.
Nutrition Facts
| Calories | 75 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 42 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
This is a great, simple recipe that results in a light and fresh sauce. We did discover though that we are a fan of using Sour Cream instead of greek yogurt. The combination of the dill AND Greek Yogurt was a bit much for us. Though in doing so, you can’t strain the Sour Cream as well, so make sure you squeeze ALL the cucumber juice to remove as much liquid as possible.
I love this sauce. The only thing wrong is that very little gets on the table cause I eat it with crackers…
Love on lamb burger or veggies in pita.
I should have read reviews. Turned out too thin and too much garlic after taste. I’d avoid non fat yogurt that I used and add step to straining it. Also reduce to 1 or 2 garlic gloves.
Wonderful ! If you have a runny mess you didn’t strain the cucumbers enough . I put my grated and seeded cucumbers in a potato ricer and the dish came out perfectly creamy and delicious.
Delicious! Made as written, used 3/4 tsp dried dill for the fresh, whole milk Greek yogurt and wrung the shredded cucumber out in two dish towels. The final product was not runny.
Nice recipe, thanks. My mom always salted the grated cucumbers first and then squeezed them with a cheese cloth to remove the excess moisture. The salt pulls out the water. No need to add further salt to the recipe. This makes a nicely thick tzatziki. Also, sorry to be That Greek, but it’s pronounced “tsa-ZEE-kee” not “tuh-zee-kee.” It’s hard for some people to make the “ts” but try like you’re doing a high-hat on a drum kit.
I halved this recipe for my chicken gyros tonight. Very good! The only change was dried dill vS fresh. Very good Tzatziki!! Thank you Dinah!
I love all the reviews I used the sour cream as well Just thicker and better tasting when using the amount of garlic I did Keep up the great work
Easy to make and delicious.
A liquid mess! Blending cucumbers, which are full of water, with yogurt, olive oil, and lemon juice just makes for a dip or topping that is the consistency of milk. There is something very wrong with this combination of ingredients. Forget about it.
It was a little garlicky for me but my husband raved about it and wants it available all of the time. I’ll find a happy medium for the next round and give this batch to him.
Great recipe and so easy to prepare. The longer in the refrigerator, the tastier it gets!
This is a great base recipe. Following countless other reviews, I removed the cucumber seeds, shredded them, sprinkled salt on them and drained them for a few hours. I use greek whole fat yogurt and used gsrlic powder instead of garlic cloves (personal preference.) I also increased the amount of dill. My rating is based on the ingredients listed. They are great. I just think without the extra steps for the cucumbers, you would end up with soup.
I processed everything. I only used 1 clove of garlic. But it was simple and quick. I didn’t strain the yogurt or the cucumbers. I just peeled and seeded the cucumbers and added everything to the food processor and voila!
My first time making BOTH Spanakopita and tzatziki sauce. Fortunately, all turned out quite well. I particularly love the sauce and will definitely make it again. I rather highly doubt there’s better recipe. Please be sure to use fresh dill as you couldn’t do it well without it so do not even try to, please!
This was really nice. Unfortunately, I’m lactose intolerant so I have to use a soy-based yogurt. This is the only reason I didn’t give it a 5. I bet with “regular” yogurt it would be 5 stars.
Followed recipe and combined in food processor to make a nice bowl of tzatziki soup! Have it all in a cheesecloth to see if it will thicken. As per many comments, straining the yogurt is key
This recipe is not good. Cucumbers must be grated and drained before adding to the other ingredients. Then use Greek yogurt instead of regular. If you do both of these things is may turn out ok and not a soupy mess. Omit the food processor.
Reeeally good. To avoid the runniness, just use Labeneh rather than yogurt if it’s available to you.
Yes I had made it several times! Delicious! and was a hit in my last get together, with dill or with out it is still good, very addictive!!