Our super easy homemade Tzatziki recipe does not disappoint!
When you think of Greek, Tzatziki sauce (pronunciation ‘tuh-zee-kee’) is probably the first thing after gyros that comes to mind! Make this homemade Tzatziki recipe any time you need a dip, a bright salad dressing, or a spread. The uses for this authentic, fresh, and healthy Tzatziki dip are endless!
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We Love Greek Tzatziki Sauce
This is one of the best and most popular recipes we have! Aside from the usual falafels or souvlaki, we like to top Tzatziki sauce over smoked salmon or grilled chicken. Of course, it’s terrific spread into a gyro or even just a toasted pita!
Use it as a dip for fresh veggies or even as a spread on toasted crostini! As a topping for baked potatoes? Yes, please! Greek tzatziki sauce is kind of like the equivalent to ketchup for Americans, it really does go with everything! Plus, it is so easy to make—whip up a batch whenever company’s coming!
What is Tzatziki Sauce?
Tzatziki sauce is a dairy-based spread, dip, or dressing with a bright, tangy flavor. It’s made with Greek yogurt, chopped cucumbers for a bit of texture and crunch, lemon zest, and a liberal amount of fresh dill. The flavors become more pronounced as it chills in the refrigerator and it’s so good, you might want to eat it right off the spoon!
Tzatziki sauce truly is easy, and swapping based on what you have on hand means less trips to the store!
Feel free to use any cucumbers that you may have on hand. Make sure to get rid of all of the seeds. Other cucumber varieties may make the tzatziki a little looser, so squeeze them well!
Swapping out regular yogurt or even sour cream will work in this recipe.
Fresh is best, but bottled lemon juice can be used, as can lime juice in a pinch.
To replace fresh seasonings with dry, use 1 teaspoon of dry dill, and about ½ teaspoon of garlic powder. Add more to suit your taste. The oregano can be replaced with dry dill or another Tablespoon or so of fresh dill! I think there can never be too much dill in general, and especially in this recipe!
How to Make Tzatziki Sauce
Who knew that making such a delicious fancy cold sauce could be so incredibly easy?
- Grate cucumber with a box grater (no need to peel).
- Squeeze out as much liquid as possible with paper towels, a colander, or a clean cloth. (Or, try laying a clean towel on a layer of grated cucumber, then weight it down with your heaviest cookbooks while prepping the other ingredients.)
- Place grated cucumber in a bowl and add the rest of the ingredients. Garnish with a drizzle of olive oil or add some fresh sprigs of dill for presentation.
PRO TIP: Mix in some mashed avocado for a fun twist!
What to Eat With Tzatziki
Tzatziki makes everything taste amazing! It’s just as good on cold foods as hot foods, but here is a list of some of our favorites!
How Long Does Tzatziki Last?
- Keep tzatziki in an airtight container in the fridge and it should last at least 3 days if it isn’t used up before then! If it separates, stir.
- Tzatziki can be frozen, however, when it thaws, it will be very runny. Simply drain it, stir it up, and add some full-fat sour cream. Add a squeeze of fresh lemon juice and serve it up again!
PRO TIP: Freeze Tzatziki in ice cube trays and pop one or two out to add to mashed potatoes, creamy soups, or even mix into scrambled eggs or omelets!
- ½ long English cucumber grated, about ⅔-¾ cup
- 2 cups Greek yogurt
- 1 Tablespoon lemon juice fresh preferred
- 1 Tablespoon fresh dill chopped, plus extra for garnish
- 1 teaspoon lemon zest optional
- 1 ½ teaspoons dried oregano
- 2 cloves garlic minced
- ½ teaspoon freshly ground black pepper
- 1 Tablespoon olive oil optional garnish
- Slice cucumber in half lengthwise. Scoop out seeds. Grate cucumber with a box grater. Add cucumber to a clean cloth, or a colander, and squeeze to remove as much liquid as possible.
- In a medium bowl, mix together everything except olive oil.
- Garnish with olive oil and dill if desired.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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