- Greek Yogurt 2 cups
- large cucumber 1
- Garlic, minced 4 cloves
- Juice of half a lemon
- chopped fresh dill 3 tbsp
- Salt • 1 kcal
- pepper cayenne to taste
A good sauce is always a welcome accompaniment to any meal. And this Tzatziki is exactly that. This quick and easy Greek Tzatziki sauce can be served as a dressing or side sauce to many Mediterranean meals like gyros, lamb pitas, or even Greek salad (you’ll find it in almost every Greek restaurant). The flavor is light and refreshing (thanks to the yogurt and fresh herbs), and the texture is creamy. You don’t even need any fancy ingredients. With some yogurt, cucumber, lemons, and herbs, you’re on your way to a simple, but delicious sauce.
What is Tzatziki Sauce?
Tzatziki (pronounced tsah-zee-kee) is a popular yogurt and cucumber sauce, which originated in Greece. It’s similar to the Turkish Cacik, or a mint raita you’ll find in Indian cuisine. It’s a simple sauce made with yogurt, shredded and drained cucumber, olive oil, lemon juice, and fresh herbs, and is usually served cold.
How to make Tzatziki Sauce
To make the Greek Tzatziki sauce, you will first need to prepare the cucumber. Peel and grate the cucumber, then squeeze out the excess moisture. This cucumber is then mixed with the rest of the ingredients, and is now ready to serve.
Tips for Greek Tzatziki Sauce
– This sauce is keto-friendly! To make it vegan, use coconut yogurt.
– You can make this sauce ahead of time. In fact, the longer it sits, the better it is. This gives the flavors a chance to really infuse, and it will definitely taste better than freshly made tzatziki sauce.
– Make sure you drain the cucumber properly. To do this, squeeze out the excess moisture and leave it to drain over a sieve for about 30 minutes. You can also use a clean kitchen towel to make the squeezing easier.
– If you don’t like dill, use fresh mint of parsley. If you don’t have Greek yogurt, you can use sour cream in its place.
How to use Tzatziki Sauce
How to store Greek Tzatziki Sauce
Store the tzatziki sauce in the fridge (in an airtight container) for up to 4 days.
Use a vegetable peeler to peel the cucumber.
Grate the cucumber into a small bowl.
Squeeze out any excess moisture.
Mix the grated cucumber with ½ tsp salt.
Add 2 cups of yogurt into a medium-sized mixing bowl.
Add the lemon juice.
Add the crushed garlic cloves.
Add the fresh dill.
Add the grated and salted cucumber.
Season with salt and pepper and stir to mix through.
This sauce has a strong garlic flavor. If you think it might be too overpowering, start with less garlic and increase as you go.