This Tzatziki Sauce Recipe uses minimal ingredients and time to create a smooth, creamy and versatile recipe. This simple and tasty sauce is a hit and works with so many things.
This Tzatziki Sauce recipe is so light, creamy, and rich. It’s full of flavor and will brighten up any summer meal. It is quick and easy and one of our absolute favorite sauces to make.
It’s perfect for pita bread or pita chip dipping, drizzling over Shawarma bowls, using with Chicken Gyros, homemade naan bread, kebabs, satay, and whatever else you can think of!
I’ve been making this Tzatziki Sauce for years, and make it even more often during grilling season as it goes on so many summertime recipes.
The whole family loves using this sauce as it brings such an interesting tangy flavor to various meals and I don’t care how much they use since it’s a healthy homemade sauce without any extra preservatives or junk mixed in.
I do have to admit that it is super hard not to just eat this with a spoon. But it’s honestly such a flavorful and light sauce that is is just hard not to enjoy in any form.
You know I love quick, easy and tasty and that is exactly what this Tzatziki Sauce Recipe is. This is one of those recipes that you will want to keep in your arsenal for future use.
Some of our other favorite sauce/dip recipes we have on our site include: Homemade Alfredo Sauce, Chile Infused Honey and Pub Style Beer Cheese Dip.
WHY THIS RECIPE WORKS:
- With minimal ingredients, this comes together in no time.
- This is super easy to double.
- This is such a versatile recipe going on so many dishes and used for dipping.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
Cucumber
Greek yogurt
Lemon juice
Garlic
Dill
Salt
Pepper
Olive oil
HOW TO MAKE TZATZIKI SAUCE, STEP BY STEP:
- Cut the cucumber lengthwise and remove all the seeds. Shred the cucumber and use a kitchen towel to squeeze out any excess liquid in the cucumber.
- When finished squeezing the liquid out, place it in a medium sized bowl.
- Add the yogurt, lemon juice, garlic, fresh dill, salt, and pepper.
- Stir it all together and place it in the fridge to allow the flavors to blend for about a half-hour.
WHERE DID TZATZIKI SAUCE COME FROM?
Traditional Tzatziki sauce came from Greece. However, they got the idea of this sauce from the Middle East and later perfected it and turned it into this light and refreshing dipping sauce.
WHAT IS A TZATZIKI SAUCE RECIPE MADE OF?
WHAT DOES TZATZIKI TASTE LIKE?
IS TZATZIKI HEALTHY?
HOW TO STORE:
TIPS AND TRICKS:
- If you can, use an English cucumber that’s seedless to make this dip even easier to make.
- Make sure to use Greek yogurt as plain yogurt will be too runny.
- You can use a food processor for a box grater to shred the cucumber faster.
- You need to make sure that you drain your cucumber well or the sauce will be watery.
- Try freezing the sauce in an ice cube tray for easy single-serving portions.
- This can also be frozen as a whole, see my tips above on how to do that.
- This goes great on so many things from gyros, pita bread, satay, shawarma and more!
Been looking for the perfect zesty drizzling sauce or dipping sauce for fresh veggies, kebabs, or gyros, quit your search because this homemade Tzatziki Sauce Recipe is exactly what you’ve been on the hunt for!
IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:
If you’ve tried this TZATZIKI SAUCE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Tzatziki Sauce Recipe
Ingredients
- 1 large english cucumber about a 1⅓ cup after shredded and draining
- 1 ½ cups full fat greek yogurt
- 2 Tablespoons lemon juice
- 1 clove garlic minced
- 1 Tablespoon fresh dill finely chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 Tablespoon olive oil as garnish if serving in a serving bowl
Instructions
- Cut the cucumber lengthwise and remove all the seeds. Shred the cucumber and use a kitchen towel to squeeze out any excess liquid in the cucumber. When finished squeezing the liquid out, place it in a medium sized bowl.
- Add the yogurt, lemon juice, garlic, fresh dill, salt, and pepper. Stir it all together and place it in the fridge to allow the flavors to blend for about a half-hour.
Notes
- If you can, use an English cucumber that's seedless to make this dip even easier to make.
- Make sure to use Greek yogurt as plain yogurt will be too runny.
- You can use a food processor for a box grater to shred the cucumber faster.
- You need to make sure that you drain your cucumber well or the sauce will be watery.
- Try freezing the sauce in an ice cube tray for easy single-serving portions.
- This can also be frozen as a whole, see my tips above on how to do that.
- This goes great on so many things from gyros, pita bread, satay, shawarma and more!
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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