How to Make Tzatziki Sauce
Assemble your ingredients for this Greek tzatziki recipe, see the recipe card for full information on ingredients and quantities. While in Athens, Greece, I decided to take a cooking class on preparing classic Greek dishes. We made several recipes, including this homemade Tzatziki recipe and this 5 Minute Greek Feta and Red Pepper Dip! Cucumbers: I love fresh, crisp cucumbers, which are a key ingredient in this recipe and in my Classic Greek Salad (Horiatiki Salad). Fresh Dill: Just like my Simple Greek Black Eyed Peas, the fresh dill infuses the dish with its unique flavor. Yogurt: If you’re vegan or lactose intolerant, you can replace the Greek yogurt with a dairy-free yogurt made from coconut milk, almond milk, or soy milk. Just make sure to choose an unsweetened variety. Lemon Juice: Though my recipe doesn’t call for it, some variations of tzatziki include a squeeze of fresh lemon juice for added tanginess.
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This Greek dip is often misspelled as: tzatiki sauce, taziki sauce, tzaziki recipe, tzatsiki, tatsiki and tatziki.
Sieve Cheesecloth
If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber. The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste. For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining. Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors. It is perfect spread over some warm pita bread or served with pita chips! I also love to eat this yogurt dip with raw veggies as a healthy snack option. There’s lots of protein in the yogurt, so it keeps me full for ages. Of course, this Greek Tzatziki recipe makes a great Gyro sauce and I love using it on my Lamb and Beef Gyros or my Greek Chicken Gyros recipe (See photo below). Before using, give the sauce a good stir as some separation may occur. If the sauce seems too thick after refrigeration, you can stir in a splash of olive oil or a small spoonful of yogurt to refresh its creamy texture. Unfortunately, tzatziki doesn’t freeze well because of the yogurt and cucumber content. These ingredients tend to become watery and lose their texture when frozen and then thawed. Therefore, I would recommend enjoying the sauce fresh and not keeping it beyond the 3 to 4 days in the refrigerator.
