^{This is one of the easiest sauces you can make for so many different purposes! Tzatziki is simple, healthy and perfect as a dip or cold sauce for so many different meals. Skip the store bought and whip this up in no time for your next Mediterranean style dinner!}

Seriously, this sauce never disappoints. If you know me at all you know I’ll make any and all recipes that have Greek yogurt in them. I’m obsessed and I will explain why in a few, but first, prepare to be amazed with how something so simple has so much flavor.

If you’re new to learning about Tzatziki let me explain that this is definitely not something I created, just made it my own. Tzatziki is a traditional Greek sauce made with strained yogurt, cucumber, garlic, herbs and lemon. It’s mostly used to balance and cool off dishes such as chicken souvlaki, seasoned lamb and gyros. It’s even perfect as a healthy dip for baked pitas, sliced vegetables and grilled meat kabobs.

I make this dip often because it pairs well with Greek food that’s bold in flavor and I always have the ingredients on hand. It doesn’t take much and you’ll feel like you’re walking in Athens when you make it…. (at least that’s what I am assuming a trip to Athens, Greece would feel like.) The addition of the lemon and herbs also make you feel fancy and well cultured when really you probably have most of these ingredients in your kitchen.

Now let’s talk about my favorite ingredient to use…Greek yogurt. This is one of my go-to kitchen staples because it adds such a light, creaminess to almost anything. You want to fluff up and add some zing to your eggs? Greek yogurt. You want to cool off a taco salad with something along the lines of sour cream but lighter? Greek yogurt! You want to make a fast dip for any occasion? Always start with Greek yogurt. It’s simply the best!

Always use plain Greek yogurt, especially for this recipe. I always have nonfat, plain Greek yogurt on hand but as you know, fat adds flavor. You can decide what is better for you but a lot of Tzatziki recipes do call for nonfat. You can also strain your yogurt in a cheese cloth to thicken it too. Honestly, I never do. I drain off the watery whey before adding it as my base and it’s always been fine. It really depends on you and what you want.

I’m telling you, there is absolutely no point in NOT making this homemade Tzatziki sauce from now on. Get your vegetables, dairy, protein, calcium and tons of flavor in one simple sauce. Top your salads, sandwiches, grilled food with it and even make a veggie tray with this Tzatziki in the center. Make it as often as you can because it’s absolutely delicious and that little healthy boost in a sauce that will lighten the meal.

No ratings yet

Tzatziki Sauce

Print Recipe

This is one of the easiest sauces you can make for so many different purposes! Tzatziki is simple, healthy and perfect as a dip or cold sauce for so many different meals. Skip the store bought and whip this up in no time for your next Mediterranean style dinner!

Prep Time:10

Total Time:10

Ingredients

¾-1 cup seedless cucumber shreddded or grated, strained
1 ½ cup plain Greek yogurt nonfat
1 medium lemon zest and juice
2-3 cloves garlic grated
1 tablespoon fresh dill finely chopped
½ tablespoon fresh mint (optional)
¼ teaspoon sea salt more to taste
¼ teaspoon cracked black pepper more to taste
½ tablespoon olive oil extra virgin (optional)

Instructions

Shred cucumber using a cheese grater. Set all shredded cucumber into a cheese cloth lined bowl and then squeeze and strain as much moisture as possible from the cucumber.
In a medium mixing bowl add strained cucumber, yogurt, lemon juice, lemon zest, grated garlic, herbs, salt and pepper.
Stir the sauce until everything is evenly incorporated. Cover and let chill in the fridge for at least 30 minutes. Stir and then drizzle the top with a little olive oil and garnish with more dill or mint leaves.

Notes

How long does it last and where?

This will last up to 7-10 days in the fridge in a sealed, airtight container.

Can you freeze it?

No, seeing that the yogurt would separate and become odd, I would avoid freezing this at all costs.

Substitutions?

Plain yogurt is always a must with this recipe. I wouldn’t recommend anything other than Greek yogurt though. Regular yogurt tends to be too runny and doesn’t have the same creaminess and thickness to make this recipe what it is. You can, however, opt for a low fat of full fat Greek yogurt. Any brand will do so pick your favorite!

There’s not a whole lot of ways to substitute ingredients. If you’re not a fan of cucumber, you probably don’t want to make this. Even if you don’t like cucumbers, it’s only added for a textural component and of course helps lighten up the sauce. There’s not much added.

Try and find a cucumber that is seedless or long and thin so that there isn’t much of a center with seeds.

Tips and Tricks

There are two things to be strained in this recipe. One is the yogurt but this is optional. This just separates some of the liquid whey from the yogurt, leaving you with a thicker base. You do, however, need to strain and squeeze the shredded cucumbers.

Definitely shred your cucumbers. It’s just easier to add because the cuts are more even and the sauce doesn’t get too chunky. More importantly, it’s easier to strain out liquid. Use a cheese cloth and add all the cucumbers to the cloth. Twist and ring out as much liquid as possible. If you don’t have a cheese cloth, a clean dish cloth will work fine. It’s ok if there is still a little liquid left.

Use FRESH herbs. Now, if you had to opt for dried herbs, that’s ok, but I’m telling you that the vibrance of the fresh herbs goes a long way! In fact, if I’m on the topic, fresh ingredients in this whole recipe make a huge difference. Don’t swap out lemon juice or garlic for anything in a tube or container.

Fun tip! This is a great marinade for chicken! The yogurt will tenderize the chicken while sealing in all the flavors of the herbs, lemon and garlic. Try this by adding leftover sauce to a bag with raw chicken and allow to marinate for at least one hour. Grill and serve with even more fresh Tzatziki!

What to serve with it?

Fresh vegetable crudite such as carrot, bell pepper, cucumber or radish slices. Even better if paired with my homemade Toasted Pita Chips or Parmesan Garlic Fries as a dipping sauce.

Serve on top of grilled meats or on a gyro along with my Toasted Chickpea Quinoa Salad!