tzatziki-sauce-recipe

Easy Tzatziki Sauce with Greek Yogurt

Indulge in the exquisite flavors of Creamy Greek Tzatziki Sauce, a tantalizing blend of cucumber, yogurt, and garlic. For an extra layer of freshness, consider adding a tablespoon or two of fresh dill or mint to elevate the taste. However, remember not to skip the crucial step of draining the cucumbers, as neglecting this can result in a watery yogurt dip. To achieve the perfect texture, cover and refrigerate the mixture for anywhere from 30 minutes to 2 hours before serving.

Making tzatziki sauce is a breeze, taking just 10 minutes or less!

But what can you enjoy with tzatziki, you ask?

Well, the possibilities are virtually endless! At the very least, serve it with an assortment of fresh veggies like carrots and bell peppers. However, its versatility knows no bounds. You can pair it with gyros, pan-seared salmon, succulent lamb racks, various kebabs including vegetable skewers, or even use it as a delightful topping for your baked potato! We personally love incorporating it into dinner bowls featuring keftedes (meatballs) and a crisp salad.

Ingredients:

  • ¾ English cucumber, partially peeled (striped)
  • 1 teaspoon kosher salt divided
  • 4 to 5 garlic cloves, peeled, finely grated or minced (you start with 1 to 2 garlic cloves, if you don’t want it to be too strong)
  • 1 teaspoon white vinegar
  • 1 tablespoon Early Harvest Greek Extra Virgin Olive Oil
  • 2 cups plain Greek yogurt
  • Handful of chopped fresh dill or mint (optional)
  • ¼ teaspoon ground white pepper
  • Warm pita bread for serving
  • Sliced vegetables for serving

Instructions:

  1. Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with ½ teaspoon kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  2. In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
  3. Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  4. Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  5. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges