Tzatziki Sauce

Some things in life are just too good. For me, one of those things is Tzatziki Sauce. I think I could literally eat it by the spoonful. Actually, I know I could eat it by the spoonful because I’ve done it! This authentic Greek sauce is amazing as a dip for vegetables and pita or as a sauce on such traditional fare as gyros, souvlaki and falafel. But don’t stop there — add it to a veggie or meat-filled pita sandwich or as a topping to a hamburger (it’s delicious on a veggie burger). I’ve even gone as far and used it as a sauce with leftover fajitas…an amazing contrast of flavors!! Try tzatziki on something unsuspected and let me know how it goes!

Begin by cutting your cucumber in half. With a vegetable peeler, remove the outer skin. I use an English cucumber since they are seedless (saves the tedious step of removing all the seeds).

Next, grate one half of the cucumber and dice the other half. I do this because the grated half gives a lot of the cucumber flavor to the sauce while the diced half gives the sauce more texture. Using a small colander, drain as much of the liquid from the cucumber as you can. Removing the liquid keeps your tzatziki sauce from becoming too thin and losing some of the amazing flavor.

Now, finely mince the dill. I add 1 tablespoon of dill to the tzatziki sauce but you can add a little more or a little less depending on your taste for dill.  It is a key ingredient in tzatziki but it is also a strong flavored herb.

Finally, in a medium size mixing bowl, combine all the ingredients and mix well. Taste and adjust salt as needed. Chill in refrigerator until ready to use. I like to make the sauce at least an hour before using (if not the day before) to really infuse all the flavors.

Yummy as a dip…

…delicious in a pita sandwich!

Ingredients:

1 English cucumber, grated and diced
1 tbsp dill, finely minced
1 tbsp olive oil
1½ cups plain non-fat Greek yogurt
1 tsp fresh parsley, minced
2 cloves garlic, crushed
2 tbsp lemon juice
2 tsp sea salt
1 tsp black ground pepper

Makes roughly 2 cups of sauce.

Tips for Success

The real key to thick, creamy tzatziki is getting rid of the cucumber liquid. After the cucumber drains in the colander, I like to wrap it in a clean kitchen towel or a few paper towels and give it a good squeeze. You will be surprised how much more water comes out. Less water means a sauce that stays thick for days.

• Use full strength Greek yogurt, not regular yogurt. Regular yogurt is much thinner and will make a runny sauce.
• Crush the garlic as finely as you can, or grate it on a fine grater, so you do not bite into a big piece of raw garlic.
• Fresh lemon juice tastes so much brighter than bottled.
• Remember that raw garlic gets stronger as the sauce sits. If you are making it a day ahead, you may want to start with a little less.

Ingredient Swaps and Variations

If you cannot find an English cucumber, a regular cucumber works just fine. Peel it, cut it in half lengthwise and scoop out the seeds with a small spoon before grating and dicing. Fresh mint is a wonderful addition alongside or instead of the dill. A splash of red wine vinegar in place of some of the lemon juice gives a slightly sharper flavor, and a pinch of lemon zest adds extra brightness.

Want it richer? Use whole milk Greek yogurt. It makes an extra luscious sauce and is lovely for a dinner party.

How to Serve It

Besides all the ways I mentioned above, tzatziki is delicious with grilled chicken, lamb or salmon, spooned over roasted potatoes or a rice bowl, or spread inside a wrap. I like to set out a big platter with the sauce in the middle surrounded by warm pita wedges, cherry tomatoes, olives, bell pepper strips and carrot sticks. It disappears fast.

Make Ahead and Storage

Tzatziki keeps covered in the refrigerator for 3 to 4 days. A little liquid may collect on top as it sits. Just pour it off or stir it back in. It does not freeze well since the yogurt and cucumber become watery once thawed. Because it is a dairy sauce, do not leave it out at room temperature for more than 2 hours.

Frequently Asked Questions

How do you pronounce tzatziki?

It is said tsah TZEE kee. Do not worry if you get it wrong, it tastes just as good!

Can I use dried dill?

Fresh dill is best, but in a pinch use about 1 teaspoon of dried dill in place of the tablespoon of fresh.

Mandy

Tzatziki Sauce

A cool, creamy Greek yogurt sauce with grated and diced cucumber, fresh dill, garlic and lemon, perfect as a dip or on gyros and pitas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Course: Sauce

Cuisine: Greek

Ingredients Method Notes

Ingredients

  

• 1 English cucumber peeled, half grated and half diced
• 1 tbsp fresh dill finely minced
• 1 tbsp olive oil
• 1 1/2 cups plain non fat Greek yogurt
• 1 tsp fresh parsley minced
• 2 cloves garlic crushed
• 2 tbsp lemon juice
• 2 tsp sea salt
• 1 tsp ground black pepper

Method

 

1. Cut the cucumber in half and remove the skin with a vegetable peeler.
2. Grate one half of the cucumber and dice the other half.
3. Drain as much liquid from the cucumber as you can in a small colander.
4. Finely mince the dill, using more or less to taste.
5. In a medium mixing bowl, combine all of the ingredients and mix well. Taste and adjust the salt.
6. Chill in the refrigerator for at least an hour, or overnight, before serving so the flavors blend.

Notes

Makes about 2 cups. Total time includes an hour of chilling.