Tzatziki Greek Sauce is a creamy, refreshing condiment made from yogurt, cucumbers, and garlic. This classic Greek sauce offers a cool, tangy flavor with a hint of fresh dill, making it an ideal accompaniment for a variety of dishes. Its light and zesty profile adds a delightful contrast to grilled meats, fresh vegetables, or pita bread.
Serving Suggestions
Serve Tzatziki Greek Sauce as a dip with warm pita bread, fresh vegetables, or pita chips. It’s also a perfect accompaniment for grilled meats such as chicken, lamb, or pork. Use it as a topping for gyros, kebabs, or in sandwiches for added flavor and creaminess.
Pairing Ideas
This sauce pairs well with a variety of Mediterranean and Middle Eastern dishes. It complements grilled meats, falafel, or roasted vegetables, providing a refreshing contrast. It also works nicely with fresh salads, grain bowls, or as a condiment for wraps and sandwiches.
Tips and Notes
Storage: Store leftover tzatziki in an airtight container in the refrigerator for up to 4 days. The flavors may intensify over time, making it even more delicious.
Yogurt: Use Greek yogurt for a thicker, creamier texture. Ensure it is well-drained to avoid excess moisture.
Cucumbers: Grate or finely chop cucumbers and squeeze out excess moisture to prevent the sauce from becoming watery.
Garlic: Adjust the amount of garlic to taste. Fresh garlic adds a robust flavor, but you can also use garlic powder for a milder touch.
Dill: Fresh dill enhances the flavor of the sauce. If fresh dill is unavailable, you can use dried dill, but adjust the quantity as dried herbs are more concentrated.
Tzatziki Greek sauce
Equipment
- Grater
- Mixing bowl
- Fine mesh sieve or cheesecloth (if draining yogurt)
Ingredients
- 1 cup Greek yogurt if using regular yogurt, see notes
- 1 medium cucumber seeded and grated
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1-2 tablespoons fresh dill chopped (or mint, according to preference)
- Salt and pepper to taste
Instructions
- If using regular yogurt, place it in a fine mesh sieve or cheesecloth over a bowl. Allow it to drain for 1-2 hours in the refrigerator to achieve a thicker consistency similar to Greek yogurt.
- Peel (if desired) and grate the cucumber. Using your hands or a sieve, squeeze out as much liquid from the grated cucumber as possible.
- In a mixing bowl, combine the drained (or Greek) yogurt, squeezed cucumber, minced garlic, olive oil, lemon juice, and chopped dill or mint. Stir until all the ingredients are well incorporated.
- Season with salt and pepper to taste. Mix again.
- Cover and refrigerate for at least an hour to allow the flavors to meld. Tzatziki can be served cold or at room temperature.
- Serve as a dip with fresh vegetables, pita bread, or as a sauce for grilled meats.
Notes
Tzatziki can be stored in an airtight container in the refrigerator for up to 3 days. The flavor will continue to develop as it sits.
For a vegan version, use a plant-based yogurt alternative and adjust the thickness and seasonings as needed.