The World’s Best Tzatziki Sauce Recipe
It is either a sauce or a dip. Both. Cucumber, garlic, dill, Greek yogurt—yum! You’ll want to make this dip every day after trying this recipe!
What is Tzatziki
The ingredients for tzatziki, a Greek dip, include yogurt, cucumber, garlic, and dill. Because of its creamy texture, it’s ideal for dipping vegetables or used as a scoop for lamb chops.
The fact that tzatziki is simple to produce at home is its best feature. Cucumbers only need to be peeled and cut into small pieces before being combined with the other ingredients and processed or blended until smooth (about 30 seconds). This summer (or at any time), if you don’t feel like creating your own tzatziki, we have a ton of additional delicious recipes that will please even the pickiest eater.
Ingredients
- 1 cucumber, peeled and diced
- 1 large Greek yogurt (or more if you like it thicker)
- 2 cloves garlic, minced or pressed through a garlic press
- 1 tsp dried dillweed or 2 tbsp chopped fresh dill leaves (optional)
- Juice from 1 lemon, about 2 tbsp. Add more if desired.
If using fresh herbs instead of dried ones: Use only half as much—about 1/4 cup—and add them along with the rest of ingredients except for water.
Instructions
To make the sauce, you’ll need:
- 1 cucumber (peeled and diced)
- 2 garlic cloves (minced)
- 1 cup Greek yogurt or sour cream (whisked together until smooth)
All the ingredients for your tzatziki should be combined in a bowl before assembly. Before serving, place in the fridge for at least one hour.
Cooking Notes
- With a sharp knife, finely cut the cucumber to create the cucumber.
- Mix in the garlic, salt, and pepper.
- Lemon juice and yogurt, if desired (about 2 tablespoons of each). Mix well!
- Before serving, let it sit for at least an hour; with time, it will improve. This can also be prepared ahead of time and kept in the refrigerator for up to a day or two; just bring it back to room temperature before serving.
Tips
It’s not the end of the world if you don’t have a food processor. It’s okay if you have a blender and want to create this dip in it. If not, don’t panic; you can still use a hand blender or a mortar and pestle.
- To prepare tzatziki sauce, use a food processor (or blender) and combine all the ingredients in the bowl until they are smooth and creamy, excluding the olive oil.
- Use a mortar and pestle to thoroughly mix all the ingredients in a small bowl, excluding the olive oil.
- Use a hand blender to blend all ingredients, excluding the oil, until they are smooth variations.
It’s simple to get lost in the countless options for tzatziki flavoring and texture addition. Here are some suggestions to get you going:
- Put cucumbers in. Cucumbers go great with this dip, but if you add them early in the cooking process, they could become a bit overpowering because they’ll absorb all the tastes of whatever spices you’ve used. Cucumbers should be removed and then re-added to the combination on top of everything else (and then mixed/tossed) to ensure that they stay crisp.
- For more flavor, add mint or dill weed! Try substituting lemon zest for the other ingredients. It will give your dip its distinctive bright color and add freshness and brightness that is ideal when served with other summer salads like greens, lettuce wraps, or balsamic vinaigrette dressing drizzled over sliced tomatoes topped with olive oil croutons tossed in Parmesan cheese shavings mixed with basil leaves, chopped parsley sprigs, chives, coriander seeds, oregano, rosemary cumin, mustard.
Storing
You should always have tzatziki on hand, but you can also prepare it ahead of time and refrigerate it.
Tzatziki should be kept in the refrigerator for up to a week in an airtight container for optimal results. Additionally, it may be frozen for three months (in small portions).
Yummy greek dip that is great with lamb or as a veggie dip.
Greek dip called tzatziki is frequently served with pita bread, but it also goes well with lamb. Try building a simple version at home if you’re unsure of where to begin!
Ingredients:
- 1 cup plain Greek yogurt (coconut or regular)
- 1/4 cup cucumber juice (about one whole cucumber)
- 2-3 cloves garlic—minced finely or grated on a microplane zester or coarsely chopped and mixed into the yogurt just before serving.
Any meal can benefit from tzatziki as a side dish because it’s a fantastic dip. Add this Greek ingredient to your next Greek salad or serve it with veggies and hummus on pita bread for a nutritious snack. Tzatziki will keep in the refrigerator for up to two weeks. If you’re entertaining, make a big batch and serve it with fresh veggies or pita bread to your guests at the beginning of your meal.
