This Greek Tzatziki sauce recipe is exactly what you are going to want to make the next time you are craving something with a Greek flare.
I experimented a lot this month with different Greek flavors. I made my own Greek Seasoning, and then I created this delicious gyro sauce and put it on my Roasted Chickpea and Chicken Gyro. This sauce is made with Greek Yogurt and has a cool cucumber flavor.
Tzaziki is a Greek cucumber yogurt dip. It’s a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.
How to Make Greek Tzatziki Sauce
Tzatziki Sauce Ingredients:
1/2 English cucumber, peeled
16 oz (2 cups) Cold plain Greek yogurt (either full fat or fat free will work)
4 cloves garlic, pressed
1/3 cup chopped dill, fresh or frozen
1 1/2 Tbsp freshly squeezed lemon juice (Juice of 1/2 lemon; please squeeze a real lemon)
1/2 tsp salt, or to taste
1/8 tsp black pepper
Making the sauce is as simple as 1-2-3!
Normally you peel the cucumber, but I love the outer peel of a cucumber so I left mine on. Once you get it all mixed it up, it makes the most delicious greek gyro sauce you will ever put in your mouth.
It will hold up well in the fridge for about a week, but then after that I would just throw out whats left or slather it on chicken and make a yummy Greek Chicken dinner.
- ½ English cucumber, peeled
- 16 oz 2 cups Cold plain Greek yogurt (either full fat or fat free will work)
- 4 cloves garlic, pressed
- ⅓ cup chopped dill, fresh or frozen
- 1½ Tbsp freshly squeezed lemon juice, Juice of ½ lemon; please squeeze a real lemon
- ½ tsp salt, or to taste
- ⅛ tsp black pepper
- Slice cucumber in half and then take a spoon and remove the center of the cucumber. This is where all the juice happens to be. Getting rid of excess juice is important so that your tzatziki sauce isn't watery the next day.
- Combine the strained and chopped cucumber with 2 cups plain greek yogurt, 1½ Tbsp lemon juice, 4 pressed garlic cloves, ⅓ cup chopped dill, ½ tsp salt (add more to taste) and ⅛ tsp black pepper.
- Mix everything together and add more salt to taste if needed. It's best to refrigerate for about 1 hour before serving to let the flavors meld. It tastes even better when refrigerated overnight!
Now that you know how to make this, think of all the delicious ways you can slather this on! Think sandwiches, as a sauce for steaks and more. I am all about adding complex flavors that are simple and easy to make to my dishes these days.
What is your favorite go to sauce for meats and sandwiches? I would love to hear about them!