Tzatziki sauce is a refreshing Summer recipe that can be served as a dip for lunch or a sauce with dinner entrees. Made with thick creamy Greek yogurt, refreshing cucumbers, dill, mint, and zesty lemon juice, it will brighten up any meal!
Tzatziki sauce is a refreshing Summer recipe that can be served as a dip for lunch or a sauce with dinner entrees. Made with thick creamy Greek yogurt, refreshing cucumbers, dill, mint, and zesty lemon juice, it will brighten up any meal!
One of my favorite recipes to make during the summertime is this amazing Tzatziki sauce. It has a creamy texture and light flavors that compliments so many dishes.
I love putting it together with some fresh vegetables or pita bread, as well as serving it alongside meat and salad. In the Summer, I like to serve it together will my other appetizers, like Simple Guacamole, Cherry Tomato Bruschetta, Crispy Smashed Potatoes, Mango Avocado Salsa, Instant Pot Chicken Wings, Chicken Wings with Dry Rub, and many more. It will also will be a great compliment to my Simple Charcuterie Board!
What is tzatziki?
Tzatziki (pronounced as tsah-see-key) is a classic Greek sauce, made with yogurt, grated cucumber, dill, mint, garlic, and lemon juice. It’s often served with different types of gyros, falafels, pita bread, grilled meat, and veggies.
While this sauce is usually known as Greek, you can also find it across the Mediterranean and Middle Eastern cuisine.
How to make it
Using a grater, grate a cucumber. Then squeeze out the juices by using a cloth, towel, or a mesh sieve.
NOTE: Depending on what type of cucumber you use, you will need 1 large English or 3-4 small Turkish cucumbers.
In a mixing bowl, add together 2 cups Greek yogurt, grated cucumber with the juices squeezed out, 2 tbsp finely chopped dill, 1 tbsp chopped mint, 1 tsp garlic powder, ½ tsp salt, 1 tbsp olive oil, 2 tbsp lemon juice.
Mix everything together, tightly cover the bowl, and refrigerate it for a couple of hours before serving.
How to serve it
This sauce is a perfect addition to many dishes, especially in the summertime. You can use it simply as a dip and serve with some vegetables, crackers, and flatbread; or serve it alongside meals like Greek Meatballs, Turkey Zucchini Meatballs, or Oven Baked Meatballs.
Tips for best results
- Cucumber. Make sure that after you grate the cucumber, you drain as much liquid as you can. To do that, you can use a cotton cloth, cheesecloth, or a fine mesh sieve.
- Yogurt. You can use a plain yogurt, although I think that Greek yogurt will work better in this recipe and will provide richer and creamier texture.
- Garlic. I prefer to use garlic powder in this recipe, as it adds more delicate touch to the dish. You can also fresh minced garlic.
- Chill. This recipe will taste better if you refrigerate it for a couple f hours before serving, so it will be more refreshing and all the flavors will blend together.
Frequently Asked Questions
You can store it in the refrigerator in an air-tight container for 2-3 days.
Yes! I often make it a night before, tightly cover the bowl, and refrigerate overnight.
If you use cucumbers with thin skin, like European, English or Turkish cucumbers, you don’t need to peel the skin. If you use the ones with waxy and thick skin, you probably will want to peel them before grating.
More Healthy Recipes Ideas:
- Chicken Cobb Salad
- Green Bean Almondine Recipe
- Butternut Squash Quinoa Salad
- Farro Salad Recipe
- Pineapple Spinach Green Smoothie
- Healthy Chicken Avocado Wraps
- One Pot Chicken and Rice
- Buttermilk Chicken Tenders
- Taco Zucchini Boats
Best Tzatziki Recipe
Ingredients
- 1 large English cucumber or 3-4 small Turkish cucumbers
- 2 cups Greek Yogurt
- 2 tablespoons dill finely chopped
- 1 tablespoon mint finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Using a grater, grate a cucumber. Then squeeze out the juices by using a cloth, towel, or a mesh sieve.
- In a mixing bowl, add together 2 cups Greek yogurt, grated cucumber with the juices squeezed out, 2 tbsp finely chopped dill, 1 tbsp chopped mint,1 tsp garlic powder, ½ tsp salt, 1 tbsp olive oil, 2 tbsp lemon juice.
- Mix everything together, tightly cover the bowl, and refrigerate it for a couple of hours before serving.
Video
Notes
- Cucumber. Make sure that after you grate the cucumber, you drain as much liquid as you can. To do that, you can use a cotton cloth, cheesecloth, or a fine mesh sieve.
- Yogurt. You can use a plain yogurt, although I think that Greek yogurt will work better in this recipe and will provide richer and creamier texture.
- Garlic. I prefer to use garlic powder in this recipe, as it adds more delicate touch to the dish. You can also fresh minced garlic.
- Chill. This recipe will taste better if you refrigerate it for a couple f hours before serving, so it will be more refreshing and all the flavors will blend together.
Thanks for you effort!