Tzatziki Greek Sauce: Great for Low Carb and Keto
Tzatziki is a Greek cucumber sauce that effortlessly elevates your dishes. Perfect alongside vibrant cut-up veggies, it serves as a fantastic sauce for meat or paneer kebabs and pairs beautifully with your favourite low-carb bread. It’s a must-have for summer barbeques and picnics.
Ingredients
- 1 cup Greek Yogurt whip it with a whisk or fork for a smooth texture
- ½ English Cucumber or mini cucumbers grated then strained, unpeeled
- 2 garlic clove
- 1 tbsp Olive oil
- 1 tbsp Lemon Juice about half a medium lemon squeezed
- 1 tbsp Dill finely chopped
- 1 tbsp Mint finely chopped
- ¼ tsp Salt
Instructions
- Prepare the cucumber: Grate the cucumber while keeping the skin on, and place the grated cucumber in a strainer set over another bowl. With your hands, squeeze the cucumber to extract as much juice as possible, which can be reserved for a refreshing drink later. Place your strained cucumber into a medium-sized bowl. I make my tzatziki right in the serving bowl.
- Combine the yogurt and flavourings: Add the Greek yogurt to the cucumber, then add the minced garlic, extra virgin olive oil, lemon juice, herbs and salt, stirring gently to ensure all ingredients are well combined. Take care not to overmix so that the herbs remain visible throughout the sauce.
- Chill and Serve: Transfer the tzatziki to a serving bowl, drizzle with extra virgin olive oil, and allow it to chill in the fridge for about 15 minutes. Then, serve it alongside low-carb dippers and colourful veggies for a flavourful snack or appetizer.
Notes
How to Store Leftover Tzatziki Greek Sauce
- To store leftovers correctly, either cover the tzatziki with plastic wrap or move it to a clean, sealed container and keep it in the fridge. It can be kept safely for a maximum of three days.
- Remember that the moisture from grated cucumber might make the tzatziki a bit watery, but it is still safe to eat during this three-day timeframe.
- 3.3g of carbohydrates
- 0g of fibre
- 3.3g of net carbs