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Greek Tzatziki

This well-known Greek sauce is one of those recipes I’ve been meaning to put up on my site for ages and ages and just kept forgetting to do it.  This year I’m really trying to get to posting all those recipes I make often but are the meal “extras” and not the “main attraction”.   This is typical condiment with Greek food and  Middle Eastern/Mediterranean grilled beef or lamb kebabs and ground beef/lamb koftas.  It’s also great on tuna, salmon or crab cakes or on shawarma gyros-type sandwich wraps.  I’ve even used this sauce on cucumber-tomato salads as a dressing!  It’s ever so simple to make, too!

Be sure to squeeze out as much water from your grated cucumber as you can before combining all the ingredients or else it will bleed out its water into the sauce and really weaken the flavor and spoil the appearance.  This recipe is not suitable for Induction due to the yogurt, but you could make it with all sour cream and enjoy 2-3 Tbsp.  This sauce is suitable for other Keto diets and Primal Blueprint (occasionally), but not at all Paleo approved.

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1 large 8-9″ cucumber, peeled, seeded and grated

1 c. drained or Greek yogurt, or half yogurt and half sour cream (my personal preference), or all sour cream (for lower carbs)

1 clove garlic, minced

1 T. yellow onion, minced finely

½ tsp. dried dill weed (or 2 sprigs fresh, chopped)

½ tsp. dried mint (or 1 T. fresh, chopped fine)

Dash each salt and black pepper

DIRECTIONS:  At least 1 hour before serving, peel the cucumber.  Cut in half and seed with a spoon.  Grate the cucumber onto paper toweling double thick or even better, place it in a clean cotton woven kitchen towel (not terry cloth, please).  Blot the water away with paper towels or wrap, twist and squeeze it in the kitchen towel to remove all water.  You want to get as much water out as you can.  Add the cucumber to a medium bowl.  Add all remaining ingredients and stir well.  Cover and chill until ready to serve.  If it bleeds out more water, blot it from around the edges with a paper towel, stir and serve.

NUTRITIONAL INFO:   Makes about 2 cups or 4 servings (perhaps more depending on how much people eat).  1/4 of the batch contains:

102 calories

8.1 g  fat

4.6 g  carbs, .8 g  fiber, 3.8 g  NET CARBS

3.2 g. protein

110 mg sodium

6 comments on “Tzatziki

  1. After you sliced the cucmber, put it on a colander and spread 1 or 2 teaspoon salt on it.Wait maybe 10 minutes and than push the cucumber down,it wan’t be salty or just use less salt in the tzatziki.


  2. Suggestion: For removing water from things like spaghetti squash, and I am sure it would also work for cucumber.
    I use a potato ricer, just squeeze it slowly, a little bit tighter,and tighter over the period of a minute or so. I am not actually trying to rice them. Just squeezing them and the water wil run out in a stream at the beginning. And an easy cleanup after. Surprising how well it works.


    • Thanks for the tip, Bill. I don’t own a ricer, but I can see that would be efficient. Another easy method is to place the veggie into cheesecloth, roll it up into a log-like roll and twisting like one wrings out a washcloth works well, too.


  3. My daughter and I love this but have never made it ourselves. We like it on our sandwiches, wraps, French fries, just about anything. I can’t wait to share this recipe with her and to make it myself too.


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