Brighten up any meal with the easy keto tzatziki sauce! It's a rich & creamy cucumber yogurt sauce with herbs that goes perfect with meats (such as this greek chicken!), grilled veggies, low-carb bread, greek salad, and more!
1 ½CupsGrated Cucumberabout 1 medium cucumber, measured before removing moisture
1CupPlain Greek Yogurtfull-fat if possible
1TablespoonLemon Juicefresh is best
2ClovesGarlicminced
2teaspoonsDried Dillor 1 ½ Tablespoons finely chopped fresh dill
½teaspoonSea Salt
1 ½teaspoonsExtra Virgin Olive Oil
Instructions
In a medium-sized bowl, combine all of the ingredients except the cucumber. Set aside.
Cut the ends off of the cucumber, then cut in half lengthwise. Use a spoon to scoop out and discard the seeds.
Grate the cucumber using the large holes on a box grater. Wrap the grated cucumber in a kitchen towel or several layers of paper towels and squeeze out the excess moisture into a bowl or over the sink.
Stir the cucumber into the bowl. Serve immediately or chill for later. I like to allow it to rest in the fridge for at least 30 minutes to allow the flavors to mesh together.
Store leftovers covered in the refrigerator for up to 3 days.
Notes
While I prefer to remove the seeds from the cucumber, this is an optional step.
If your keto tzatziki sauce is watery after being in the fridge, simply drain off any extra liquid.
Try to find full-fat Greek yogurt if possible. Full fat makes the dip thicker, creamier, and adds more flavor.
Be sure todrain the cucumber before mixing it into the yogurt. Otherwise, the cucumber waters down the sauce too much.
For paleo, whole30, and/or dairy-free tzatziki sauce, simply replace the yogurt with a dairy-free unsweetened plain Greek-style yogurt. Culina and CoYo brands both work well and can be found at most health food stores.
While I prefer this recipe without mint, feel free to add 1 ½ Tablespoons of finely chopped fresh mint if desired.