Tzatziki Sauce

Makes 1 1/2 cups

This cool, creamy yogurt condiment can be used as a dip for crudite, or in place of sour cream as a topping for cold soups, such as borscht.


  • 1 English cucumber, peeled and grated (¾ cup)

  • 1 teaspoon coarse salt

  • 1 cup plain whole-milk yogurt

  • ½ small garlic clove, minced (½ teaspoon)

  • 1 teaspoon fresh lemon juice

  • 2 tablespoons finely chopped fresh dill


  1. Toss cucumber with salt in a colander, and let drain for 20 minutes. Press lightly to extract excess water, then transfer cucumber to a medium bowl. Stir in yogurt, garlic, lemon juice, and dill. Cover, and refrigerate for 1 hour (or up to 1 day).

Cook's Notes

Make the tzatziki up to a week before you use it.

Related Articles