Stupid-Easy Recipe for Cool Cucumber and Herb Tzatziki (#1 Top-Rated)


This version of the classic yogurt sauce gets a double dose of fresh dill and mint, which gives it extra freshness and fragrance. Serve the sauce as a cooling counterpart to anything spicy or grilled, especially chicken, lamb, or fish; or serve it as a dunk sauce for falafel, pita bread, or raw veggies. It makes 2 2/3 cups, so you’ll have plenty for experimenting. The sauce tastes even better after resting for a couple of hours, which lets the flavors bloom and marry.

Satisfy your sweet tooth with this easy-to-make recipe for Cool Cucumber and Herb Tzatziki.

1. Info for Cool Cucumber and Herb Tzatziki

  • Cook Time: 30 min
  • Total Time: 30 min
  • Servings: 11
  • Calories: 37.29 kcal

2. Ingredients for Cool Cucumber and Herb Tzatziki

  • Persian cucumber
  • salt
  • garlic
  • fresh mint leaves
  • fresh dill
  • plain greek yogurt
  • fresh lemon juice
  • finely grated lemon zest
  • hot sauce
  • salt
  • black pepper

3. Directions:

  1. Peel cucumbers. If you’re using an English cucumber instead of Persian, scrape out any watery seeds using a teaspoon. Cut cucumbers into small dice.
  2. Toss cucumbers with salt for cucumbers and pile into a strainer. Let sit for 20 minutes to draw off excess liquid.
  3. Meanwhile, put garlic, mint, and dill in a food processor and pulse a few times to chop more finely.
  4. Rinse salt from cucumbers and shake off excess water. Transfer cucumbers to food processor.
  5. Add the yogurt, lemon juice, lemon zest, hot sauce, salt for sauce, and pepper to the processor. Pulse a few more times until the cucumbers are finely chopped and the sauce is creamy but still has some texture.
  6. Taste and adjust the seasoning with more lemon juice, salt, hot sauce, or black pepper. Serve with grilled chicken, lamb chops, and sausages; with falafel and other pita sandwiches; as a topping for baked or boiled potatoes; and as a dip for raw or roasted vegetables. Store in refrigerator for up to 3 days.

Please rate this article