How to make Tzatziki sauce Recipe? It’s easy to make your favorite tzatziki sauce at your favorite Greek restaurant at home! This creamy yogurt and cucumber sauce with garlic, lemon, and dill is versatile and totally irresistible.
If you love Greek food, I’m sure you’re all too familiar with Tzatziki sauce Recipe, a staple on restaurant menus. This bright and subtle sauce blends perfectly with the classic flavors of Greek and Middle Eastern cuisine and is served as an appetizer and seasoning.
It’s so easy to make authentic tzatziki at home and it’s almost impossible to stop eating! If you’ve ever spread a generous amount on a slice of warm bread, you know exactly what I’m talking about. The good news is that it is a healthy option and you can easily lighten it up to suit your tastes and diet choices.
Tzatziki sauce Recipe Notes
- Cucumber English or “greenhouse” cucumbers are not as watery as regular cucumbers and have very small seeds making them ideal for use in sauces. They are long and thin and are usually wrapped in plastic to protect their delicate skin.
- Greek Yogurt You can use plain full fat 2% or fat-free Greek yogurt with excellent results. I usually use lean or 2% – go with whatever you like.
- sour cream – I like to add a little light or regular sour cream which I think increases the flavor of this sauce. You can choose to use all types of yogurt if you prefer.
- Lemon juice – From one lemon. I like sweet and juicy Meyer lemons but regular lemons are great too. Some tzatziki recipes call for vinegar but I prefer the shine and tangy flavor that lemon brings to this sauce.
- garlic – Definitely go with the freshest, it is possible. Fresh chopped garlic is better than the blended variety when used in uncooked recipes such as sauces or dips.
- dill Fresh or dried dill works great.
- Salt and freshly ground black pepper
How to make Tzatziki Sauce Recipe
- Combine yogurt, sour cream (if using), grated cucumber, lemon juice, garlic, dill, salt, and pepper. If you are using dried dill, I recommend starting with ½ teaspoon and adding more, if needed, to suit your taste.
- Cover and refrigerate for at least an hour to allow the flavors to thrive.
- To peel or not to peel I like to peel the English cucumber before slicing it. If you want a slight color variation, peel it off partially by peeling off the strips, leaving a little bit of the peel behind. I would not recommend using an unpeeled cucumber for texture reasons.
- remove excess fluid Place the sliced cucumbers between a double layer of paper towels and press over a sink or bowl to remove excess liquid. This will help prevent it from getting soggy with the tzatziki sauce.
- Fresh or dried dill – I love the look of fresh dill as a garnish, but I often use dried dill for my Tzatziki because I always have it in my pantry and it tastes great! Dried herbs have a more concentrated flavor, so a general rule of thumb is to use 3 times the amount when substituting fresh. For example, 1 teaspoon of dried dill equals 1 tablespoon of fresh dill.
- Put it in the foreground Cover and refrigerate the tzatziki sauce for at least an hour or more before serving. The flavors will develop as they are refrigerated. Get it done and check out the list!
- Entrees For a nice effect, drizzle the tzatziki with a little olive oil and garnish with some fresh dill before serving.
Store tzatziki sauce in an airtight container in the refrigerator. The lemon juice will help extend the life of this sauce, but eventually, it will start to thicken and become runny. Use within 3 days for best quality. Any unused Tzatziki should be thrown away after 4 days.
How to serve Tzatziki Sauce Recipe
- This delicious, creamy condiment is served as a dipping sauce for grilled meats like grilled Greek chicken or Greek chicken kabobs. Try adding a generous amount of chicken pitas – totally irresistible!
- It’s also delicious served with any type of grilled vegetable and a natural accompaniment to Greek potatoes.
- I like to compliment the appetizer menu with a healthy plate of fresh vegetables, toast, and a bowl of tzatziki sauce for dipping.
Tzatziki Sauce Recipe Card
- 1 ½ cups Fat-free 2% or full-fat Greek yogurt
- ½ cup Light or regular sour cream
- 1 cup English cucumber, peeled and sliced squeezer to remove excess fluid (see notes below for instructions)
- 1 small spoon minced garlic
- ½ to 1 small spoon dried dill or 1 tablespoon fresh (or to taste)
- ½ small spoon sea salt
- ¼ small spoon Freshly ground pepper
- 1 Lemon squeezed
- Extra fresh olive oil and dill to decorate
Tzatziki sauce Recipe instructions
- Place all ingredients in a medium-sized bowl and stir until well combined. If using dried dill, start with ½ teaspoon and add as desired, if desired.
- Cover and refrigerate at least an hour or more before serving to allow the flavors to blend.
- If desired, drizzle with a little olive oil and garnish with fresh dill before serving.