If you’ve never had tzatziki before you’re in for a real treat! It’s a classic Great yogurt sauce made with fresh ingredients that can be whipped up in a matter of minutes.
Tzatziki (pronounced tuh-zee-kee) is a healthy and delicious tangy Greek yogurt sauce than can be used in gyros, falafel, salads, and more. Serve it with raw veggies and pita chips for a perfect afternoon snack or party appetizer.
- English cucumber: English cucumbers are those long skinny ones wrapped in plastic at grocery stores.
- Plain Greek yogurt: Nonfat or any fat percentage you prefer.
- Freshly squeezed lemon juice: Freshly squeezed lemon juice is great because it makes this sauce so bright and zesty. Please don’t use bottled lemon juice as that has a much stronger and harsher taste.
- Garlic: Garlic is one of the main flavors in tzatziki sauce. It pairs perfectly with the lemon juice and adds a balanced flavor to the sauce.
- Fresh dill: Dill is a feathery herb that has a lemony and slightly bitter flavor.
- Salt & pepper: Start with a dash of each, taste and add more as needed.
- Olive oil: Mellows out the flavor and ties everything together nicely.
How to Make Tzatziki:
Use the small holes of a box grater to grate the English cucumber.
Take the grated cucumber and wring out all of the water. You can do this by using a cheesecloth, paper towel, or by tightly squeezing it with your hands. Wringing out all of the water is necessary or the sauce will be runny.
Take the garlic clove and use the side of a knife to press it down and then mince it.
Combine the minced garlic, grated cucumber, chopped fresh dill, freshly squeezed lemon juice, Greek yogurt, salt & pepper, and olive oil. Taste the sauce and add more salt if needed.
Serve the sauce right away or for better flavor refrigerate it for 1-24 hours. This allows all of the flavors to marinate, the sauce tastes even better the next day!
Tzatziki Sauce Recipe
- ½ medium English cucumber
- 1 cup plain Greek yogurt any fat percentage
- 1 tsp. garlic pressed and minced
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. chopped fresh dill
- 2 tbsp. olive oil
- salt and pepper to taste
- Grate the English cucumber using the small holes of a box grater.
- Use a cheesecloth, paper towels, or your hands to wring out all of the water from the grated cucumber.
- Use the side of a knife to press down the garlic and then mince it.
- Combine the grated cucumber, minced garlic, plain Greek yogurt, freshly squeezed lemon juice, fresh chopped dill, olive oil, and season with salt and pepper.
- Optional: To let the flavors marinate refrigerate the sauce for 1-24 hours. The sauce tastes even better the next day!