This is a super easy recipe for the best tzatziki sauce. Use it as a dip for veggies and pita chips, a topping for fish and meat, or as a spread for a sandwich.
I am not sure there is anyone more smitten with Tzatziki sauce than me. There is something about the creaminess and the tang that draws me in. I could use it as a dip or a sauce on absolutely anything.
A gyro sandwich or fried zucchini would cease to exist for me without Tzatziki sauce.
My favorite way to eat tzatziki sauce is on a giant veggie sandwich. But it's equally as delicious as a dip for freshly baked pita chips and veggies. I also love adding a dollop or two onto a piece of salmon or a baked potato.
Tzatziki has its origins planted in Greece but the name is actually of Turkish descent. Some countries vary their recipes but traditionally it's made from Greek yogurt, cucumbers, mint, dill, and a little bit of garlic.
I am a big advocate of garlic. I tend to throw extra garlic into recipes, but tzatziki is one recipe that only requires a little amount as to not overpower the yogurt and cucumbers.
Give it a try and let me know if this is the best tzatziki sauce you have ever had (excluding tzatziki from the mother country itself - I am guessing nobody makes tzatziki like a real Hellene). Enjoy.
Tzatziki
Tzatziki is a very versatile sauce that can be used as a dip for veggies and pita chips, as a topping for meats, or as a sandwich spread.
Ingredients
- 1 cup Greek yogurt (full-fat for creaminess)
- ½ English cucumber (about 1 cup grated)
- 2 cloves garlic, finely minced (or to taste)
- 1–2 tablespoon extra virgin olive oil plus more for drizzle
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 1 tablespoon fresh dill, finely chopped (you can also use mint)
Instructions
Grate the cucumber on the coarse side of a grater.
Place the cucumber in a clean tea towel and squeeze out as much liquid as possible.
In a bowl, combine the yogurt, minced garlic, olive oil, and lemon juice.
Stir in the grated cucumber and chopped dill. Mix until well combined.
Cover and refrigerate at least 1 hour to allow flavors to meld.
Drizzle with olive oil just before serving, if desired.