This recipe is a great way to enjoy the traditional Greek flavors of tzatziki in the comfort of your own home. Tzatziki makes a delicious, herby sauce or dip for meat, vegetables, chips, bread, and more. It’s easy to make, and the ingredients are simple and accessible. Give it a try and see for yourself!
How to Make Tzatziki
To start, you’ll need whole milk Greek yogurt for the base of the sauce. Greek yogurt is thicker and creamier than regular yogurt, which gives this tzatziki a rich texture. Next, you’ll need to peel, grate, and strain your cucumber. Peel the cucumber and then grate it using the finest setting on either your hand grater or food processor. Then, use a tea towel or cheese cloth to squeeze as much of the liquid out of the cucumber as possible, and either discard the juice or save it for a different recipe.
Next, add in your garlic cloves and minced dill. Dill is a fragrant herb that gives tzatziki its distinctive flavor. Finally, add in lemon juice, salt and pepper. Mix everything together in a medium bowl.
Tzatziki can be served as a dip, sauce, or even as a salad dressing. To garnish, you can drizzle a little olive oil on top. This adds an extra nice richness to the dip and brings out the flavors of the herbs and garlic.
Ingredients
Whole milk Greek yogurt: Greek yogurt is thicker and creamier than regular yogurt and gives this tzatziki a rich texture. You can use a lower-fat Greek yogurt or regular yogurt, but your tzatziki may not be quite as rich and creamy.
Cucumber:
Garlic cloves: Grated fresh garlic cloves are best for this recipe, but in a pinch it can be substituted with garlic powder or flakes (one teaspoon per clove).
Dill: Fresh dill is ideal for this recipe, but dried dill or even other fresh herbs like mint or parsley can make a great substitute.
Lemon juice: Fresh squeezed lemon juice is ideal for this recipe, but pre-squeezed lemon juice or even white vinegar or white wine vinegar will work (use as in a 1:1 ratio).
Salt & Pepper
Optional: A drizzle of olive oil to garnish.
Equipment
Hand grater or food processor
Spoon
Optional:
Zester, for grating garlic.
Lemon juicer, for juicing the lemon.
Accompaniments for Tzatziki
Crackers or bread: Use as a dip for crackers or pieces of bread. Slice up some bread, like a baguette, and drizzle with olive oil and toast to make crostini.
Pita bread or crackers: Use as a dip for pita bread or crackers.
Grilled or roasted meats: Put a dollop of tzatziki on your plate of grilled or roasted meats like chicken, lamb, or even steak for a sharp, fresh contrast.
Potatoes: Whether you roast them, fry them, or boil them, potatoes taste delicious dipped in some fresh tzatziki dip.
Fresh vegetables: Slice up some fresh veggies like cucumber, tomato, or carrot to dip for a light option.
Grilled or roasted vegetables: Put a dollop of tzatziki on your plate of grilled or roasted vegetables like bell peppers, asparagus, or mushrooms for a sharp, fresh contrast.
Gyros or Falafel: Use tzatziki as a sauce for gyros or falafel for a fresh, herby contrast.
Feta cheese, olives and hummus are all great options for serving alongside tzatziki due to their complimentary flavors.
Quick and Easy Tzatziki Sauce
Ingredients
- 1 cup Whole milk Greek yogurt
- 1 medium (or around 1/2 a cup) Cucumber peeled and grated
- 3 cloves Garlic grated
- 2-3 tbsp Fresh dill minced
- 2 tbsp Lemon juice (or the juice of one lemon)
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- Optional: A drizzle of olive oil for garnish
Instructions
- Grate the cucumber and garlic using the finest setting on either your hand grater or food processor. I find that a zester works especially well for grating the garlic cloves. Then, use a tea towel or cheese cloth to squeeze as much of the liquid out of the cucumber as possible, and either discard the juice or save it for a different recipe.
- Mix all ingredients together in a medium bowl and top with a small drizzle of olive oil for a garnish.
- Serve as a dip, sauce, or even as a salad dressing!
Excellent recipe for tzatziki. The proportions of the ingredients was right on. I have used white wine vinegar instead of lemon juice and I feel it adds a subtle acidic note that’s delicious in gyros.