Add Preferred SourceThis 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.
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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 highlighting 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 – You need PLAIN Greek yogurt. NOT vanilla; it must be plain.
- English cucumber – Use English cucumber so you can grate the whole thing, skin and all.
- Garlic – Please, for the love of all Greek nonna’s out there, don’t use jarlic. Use fresh garlic in your Tzatziki.
- Olive oil – Now’s the time to use the good stuff, and ONLY olive oil. No other oil will do.
- Lemon juice – Fresh lemon for a pop of flavor and to balance the fat.
- Salt and white pepper – Use white pepper, if you have it, so you don’t end up with ugly black flecks in your tzatziki.
How To Make Authentic Tzatziki Sauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by shredding the cucumber using the coarse side of a box grater. Transfer it to a fine-mesh strainer set over a bowl. Sprinkle with a generous pinch of salt, stir gently, and let it drain for about 20 minutes. This helps draw out any extra moisture and keeps your sauce from getting watery.
Once drained, press out any remaining liquid by wrapping the cucumber shreds in a clean flour-sack towel and squeezing firmly until dry. Then transfer the cucumber to a medium mixing bowl.
Add the Greek yogurt, finely minced garlic, olive oil, and lemon juice to the bowl. Stir everything together with a silicone spatula to create a smooth, creamy base without thinning the sauce. This is where the magic happens and your tzatziki starts to look and smell irresistible.
Season with salt and a pinch of white pepper to taste and give it one last mix. For the best flavor and texture, chill the tzatziki briefly in the fridge in an airtight glass container. This lets all the flavors meld beautifully.
And there you have it. A creamy, tangy, and refreshing tzatziki sauce that is perfect for dipping, spreading, or drizzling over your favorite dishes. Simple, fresh, and always a crowd-pleaser.
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. Don’t forget to add it to your souvlaki!
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.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
