What is tzatziki?
It’s a Greek word for a sauce or dip (depending on what you use it for) made with yogurt, cucumber, fresh herbs (dill and mint in this case), garlic, and lemon.
It’s eaten cold and is very popular in Middle Eastern cuisines and parts of Europe.
How to make tzatziki.
The only more elaborate part of this wonderful sauce involves grating and salting the cucumber to rid them of extra liquid (image below, left). They have a large amount of water that needs to be discarded before being mixed with the rest of the ingredients (image below, right).
Otherwise, that liquid would go into the dip and it would become watery and not good at all.
- Herbs: do use fresh herbs for this recipe, dried ones will not achieve the result we want.
- Cucumber: I like to grate it with a large hole Microplane grater, but you can also dice it small.
- Keeping: this sauce/dip keeps for about 2-3 days in the fridge. The cucumber will still release some water, so after a few days, it turns watery and weird. I don’t recommend freezing tzatziki, though you technically can. But the cucumbers and herbs won’t be the same.
What to eat with tzatziki.
Meats: as I mentioned before, this yogurt-based sauce is amazing with grilled meats – lamb and beef are my top choices, but chicken gets a mention too – especially in the form of shawarmas, tacos, gyros, or any type of wrap. I like to use it as a spread in sandwiches with leftover meats.
Salads: if you use a thinner yogurt (dilute store-bought Greek yogurt with some milk), and add more olive oil you have a great salad dressing. I like to adjust the amount of chopped herbs and lemon juice too. You can tailor it to your personal taste.
Dip: use it as a dip and eat it with cucumber and carrot sticks, crackers or pita chips.
About natural yogurt.
How do you like this yogurt-based cucumber herb dip? I tend to like it firmer. And with a lot of fresh herbs, in addition to the garlic, lemon, and cucumber.
But you can make it thinner if using it as a dressing for example, or a dipping sauce.
The yogurt should be natural, Greek-style. I sometimes let it drain for a day – put a bowl with a colander on top, cover with a clean kitchen towel or cheesecloth and put the yogurt; let it drain covered in the fridge until you have the consistency you want – to have a thicker yogurt.
You can also make your own homemade yogurt. Good sources for this are Serious Eats and Daring Gourmet.
Let me know if you make this recipe! I’d love to hear what you think about it.
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PinDescription
Fresh and delicious, it’s one of the best summer sauces to have around. It will upgrade any grilled meat, not to mention tacos, salads or as a dip for your next barbecue or pool party.
Ingredients
- 2 cups greek yogurt
- 1 cup coarsely grated cucumber (seedless)
- 2 Tbs fresh lemon juice
- 1 Tbs extra virgin olive oil
- 2–3 garlic cloves (split, germ removed and minced)
- 2 Tbs minced fresh dill
- 2 Tbs minced fresh mint
- Salt and pepper to taste
Instructions
- If you have regular yogurt, let it drain for a day to thicken it. Simply put a cloth lined colander over a bowl, and let it sit in the fridge. When ready to use, discard the water that will have collected in the bottom of the bowl.
- Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. It will loose a lot of water. Drain it well and add it to a bowl together with the yogurt.
- Add the rest of the ingredients, mix well, check for seasonings and serve cold.
Notes
Keeping: this sauce/dip keeps for about 2-3 days in the fridge. The cucumber will still release some water, so after a few days, it turns watery and weird. I don’t recommend freezing tzatziki, though you technically can. But the cucumbers and herbs won’t be the same.
Herbs: do use fresh herbs for this recipe, dried ones will not achieve the result we want.
Cucumber: I like to grate it with a large hole Microplane grater, but you can also dice it small.
The yogurt should be natural, Greek-style. I sometimes let it drain for a day – put a bowl with a colander on top, cover with a clean kitchen towel or cheesecloth and put the yogurt; let it drain covered in the fridge until you have the consistency you want – to have a thicker yogurt.
You can also make your own homemade yogurt. Good sources for this are Serious Eats and Daring Gourmet.
Keywords: tzatziki, cucumber sauce, yogurt sauce
Pam Greer says
June 27, 2019 at 15:30Grating the cucumbers is such a good idea! Mine is always too chunky, this recipe comes out perfect!
★★★★★
Julie Menghini says
June 27, 2019 at 15:20It’s so flavorful and versatile of a sauce. I could eat this all the time.
★★★★★
Caitlyn Erhardt says
June 27, 2019 at 14:49Looks like the perfect sauce to me! I can’t wait to try this with some grilled chicken and veggies!
★★★★★
Sara Welch says
June 27, 2019 at 14:43What a sweet and flavorful sauce! So great on gyros; can’t wait to have this on hand for lunch today!
★★★★★
Tristin Rieken says
June 27, 2019 at 14:27Such a fabulous and easy tzatziki recipe! Served it with lamb roast and pita and it was delicious.
★★★★★
Trevor Sis Boom says
August 16, 2013 at 23:15I love your beautiful shots here and now they are making me feel guilty for basically just spooning it into a bowl for this weeks make up. I must try harder next time. I can't do a do over as I've already eaten it all with a spoon!
Eftychia DreamofCakes says
August 9, 2013 at 06:47Yummy Greek recipe!
Kathy says
August 8, 2013 at 11:07Delicious looking tzatziki, Paula! Your photos are lovely, as always! I love that you have a vegetable guy who delivers…so jealous!
tricia s. says
August 6, 2013 at 23:00Great job securing the herbs and creating this tzatziki – but I have to say your photos are outstanding. Really great, crisp shots of your wonderful results. You make me want to go play around with my camera !!
Kim Bee says
August 6, 2013 at 01:30This is one gorgeous tzatziki. I love this stuff. I could eat it right out of the bowl with a giant spoon.
Deb says
August 5, 2013 at 21:21I adore the stellar flavor of fresh herbs and try (try…) to grow my own. It's in recipes such as this tzatziki that the lush fresh flavors shine, a stellar Dorie treat!
Cocoa and Lavender says
August 4, 2013 at 23:25Lovely photos, Paula! I love my tzatziki without the garlic – as you know – but it is still wonderful. I have never had it with mint before but will from now on. ~ David
Marissa | Pinch and Swirl says
August 4, 2013 at 16:33I agree with you that firmer is better when it comes to tzatziki. Yours looks perfect. I've never added dill to it, but it sounds so good.
Julianna says
August 4, 2013 at 16:33I haven't tried it with carnitas, but I did make Greek tostadas one day! A fried corn tortilla smothered with refried beans, diced tomatos and cucumbers, feta cheese and tzatziki!!! They were fantastic,,,