Tzatziki Sauce

5 from 1 vote

Tzatziki is a simple chilled sauce, dip, or spread based on yogurt and cucumber. It's made of strained yogurt (Greek yogurt), shredded cucumber, minced garlic, olive oil, vinegar, salt, and pepper. Its rich, creamy texture and fresh, bright flavor make it a delicious dip with pita and cruditèes, or a side for grilled veggies, grilled meats, or a spread for sandwiches. This recipe for homemade tzatziki sauce is ready in 20 minutes or less and gives you tips to get a thick, rich, and creamy result!

Prep Time20

Total Time20

Course: Appetizer, Dips & Spreads, Snack

Cuisine: Greek Recipes, Mediterranean Recipes

Keyword: Cucumber, Dips and spreads, Extra Virgin Olive Oil, Garlic, Greek Yogurt, Red Wine Vinegar

Diet: Flexitarian, Mediterranean, Vegetarian

Servings: cups

Calories: 5kcal

Author: Sonia Skounaki-Garbidakis

Equipment

Ingredients

2 cups Greek yogurt (strained yogurt) plain
¾ English cucumber
4 cloves garlic
1 tbsp extra virgin olive oil
1 tsp red wine vinegar
Sea salt and freshly ground pepper to taste

Instructions

Grate the cucumber, using the coarse side of a box grater.
The cucumber has a significant amount of water, that can be released into the tzatziki sauce and turn it too watery. In order to avoid this, you can follow the next steps to “drain” the necessary water.
In a bowl, add the yogurt, cucumber, garlic, olive oil, and vinegar and stir to combine.
Season to taste, with salt and freshly ground pepper.
Refrigerate for at least a couple of hours before serving, to allow the flavors to combine and develop the spicy yet refreshing taste of the tzatziki.
The tzatziki can be stored in an airtight glass container in the refrigerator for up to 4 days

Notes

This recipe yields about generous 2 1/2 cups of tzatziki.
Drain the excess water of the cucumber using a cheesecloth or between paper towels, or squeeze it with your hands.
If the yogurt is not very thick, strain it, using a cheesecloth, in the fridge for one day.
The amount of garlic in this recipe makes a very garlicky dip. If you prefer a milder result, start with a smaller amount of garlic, taste it and add to your liking.
It is better to make the tzatziki the one-two days before, allowing the flavors to develop.
Store the tzatziki in the fridge in an airtight glass container for up to 4 days.

Nutrition