This cool, creamy, tangy Tzatziki Sauce, bursting with garlic, serves as an ideal dip and a delightful topping for sandwiches and wraps. Homemade and straightforward, this dip is perfect for enjoying with hot pita bread or your favorite Mediterranean dishes.
Tzatziki, a thick creamy Greek yogurt dip and sauce, has been around forever. Well, for at least as long as there’ve been cows and goats and yogurt. It’s delicious. It’s simple and tangy, creamy, and loaded with garlic. Don’t be afraid of garlic when making tzatziki!
History
Tzatziki has ancient origins tracing back to the Ottoman Empire and possibly even further to ancient Greece and the Middle East. This refreshing yogurt-based dip was likely initially created to cool the palate in warm climates. Tzatziki’s popularity spread across the Mediterranean, becoming a popular accompaniment to grilled meats, vegetables, and bread, and highlights the region’s use of fresh ingredients.
Gone are the days when you had to strain regular yogurt to achieve the perfect thickness for tzatziki. Now, with readily available Greek yogurt, you can enjoy its ideal consistency instantly, saving precious preparation time.
The success of tzatziki hinges on how you handle the cucumbers. They need to be salted, drained, and squeezed dry to prevent a watery sauce—a process that’s well worth the effort and can even be done in advance.
Ingredients
- Greek yogurt
- English cucumber – Shredded.
- Garlic – Minced finely.
- Olive oil
- Lemon juice
- Salt and white pepper
How To Make Authentic Tzatziki Sauce
- Shred the cucumber using the coarse side of a cheese grater, then place it in a strainer. Sprinkle with a generous pinch of salt, stir well, and let it drain over a bowl for about 20 minutes.
- After the draining period, remove excess moisture by either squeezing the cucumber shreds in your hands or wrapping them in a clean kitchen towel and pressing out the liquid. Transfer the squeezed cucumber to a medium bowl.
- Combine the shredded cucumber with Greek yogurt, finely minced garlic, olive oil, and lemon juice. Stir thoroughly to mix.
- Season the sauce with salt and white pepper to taste, then it’s ready to serve.
Step-By-Step Process
Chef Jenn’s Tips
- Use fresh garlic to ensure a vibrant flavor; remember, the garlic flavor intensifies as the sauce sits.
- If using regular yogurt instead of Greek, strain three cups of plain yogurt in cheesecloth or paper towels for about 2-3 hours until thick, with about 1 cup of liquid removed.
- Feel free to enhance your tzatziki with additional ingredients like dill, red onions, capers, or feta, though this classic recipe is delightful as is.
Make It A Meal
Tzatziki is incredibly versatile—pair it with a Horiatiki Salad for a fresh and vibrant combination, use it as a dip with fresh vegetables or warm pita bread, or incorporate it into pita sandwiches for a taste of the Mediterranean in every bite.
Storage
Keep the Tzatziki Sauce in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze the sauce in a freezer-safe container, leaving a bit of space for expansion. Thaw overnight in the refrigerator before using.
Tzatziki Sauce
Ingredients
- 2 cups plain Greek yogurt
- ½ English cucumber shredded
- 2 cloves garlic minced finely
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- salt and white pepper
Instructions
- Shred the cucumber using the coarse side of a cheese grater, then place it in a strainer. Sprinkle with a generous pinch of salt, stir well, and let it drain over a bowl for about 20 minutes.
- After the draining period, remove excess moisture by either squeezing the cucumber shreds in your hands or wrapping them in a clean kitchen towel and pressing out the liquid. Transfer the squeezed cucumber to a medium bowl.
- Combine the shredded cucumber with Greek yogurt, finely minced garlic, olive oil, and lemon juice. Stir thoroughly to mix.
- Season the sauce with salt and white pepper to taste, then it's ready to serve.
Notes
Chef Jenn’s Tips
- Use fresh garlic to ensure a vibrant flavor; remember, the garlic flavor intensifies as the sauce sits.
- If using regular yogurt instead of Greek, strain three cups of plain yogurt in cheesecloth or paper towels for about 2-3 hours until thick, with about 1 cup of liquid removed.
- Feel free to enhance your tzatziki with additional ingredients like dill, red onions, capers, or feta, though this classic recipe is delightful as is.