If you’re not familiar with tzatziki, it’s a creamy, cucumber-y, savory sauce that goes on top of a gyro (basically, a pita filled with Greek-seasoned lamb or chicken). But guess what? You can also dip vegetables, pita wedges, crackers, or flatbread in it. I had some of this on hand a little while back and made a roasted vegetable pizza and dipped the pizza in it and it was awesome. You could even use it as a salad dressing– it’s super versatile!
Ingredients Needed
- Greek yogurt – There’s a lot of Greek yogurt out there and it feels like the scene is always changing, but when it comes to plain Greek yogurt, there’s a lot of great stuff out there–Chobani, Stonyfield, Oikos–but Fage is consistently my favorite. So. There’s that for what it’s worth.
- Fresh garlic
- Cucumber
- Green onions
- Dill weed – You can use fresh or dried dill.
- Kosher salt and black pepper
How to Make Tzatziki
- Seed your cucumber: Slice the cucumber in half lengthwise and then insert the tip of a small spoon into the seed membranes of the cucumber. Apply enough pressure until you reach some resistance and then drag the seeds out with the spoon. Super easy.
- Chop your cucumber and some green onions and mince a clove of garlic. Combine these with some dill (fresh or dried– it’s one of those rare herbs where it tastes very similar and measures the same in either form!) and season to taste with kosher salt and black pepper. Then try to stop eating it, I dare you!
Storing and Other Tips
- Store finished tzatziki in an airtight container in the refrigerator and consume within 3-4 days for best results.
- As with most sauces and dressings that are mixed up fresh, the flavors will blend and intensify with a little rest time in the fridge. Feel free to make this ahead of time and store in the refrigerator until needed!
Frequently Asked Questions
How do you pronounce tzatziki?
Ever read a word your entire life then go to say it out loud and realize you’re unsure of how to pronounce it? I’ve got you covered here: Tzatziki is pronounced “ZAT-ZEE-KEE.”
Can I add anything else to tzatziki?
Of course! Some traditional add ins would be olive oil, lemon, or mint.
Quick and Easy Tzatziki
This light and flavorful Greek-inspired Tzatziki is perfect for topping a gyro, spreading on a sandwich, or dipping pita chips or veggies.
Servings
Ingredients
- 1 ½ cups plain Greek yogurt that’s 2 6-oz. containers
- 1 clove garlic minced
- ½ medium cucumber peeled, seeded, and chopped
- 3 green onions firm ends finely chopped
- 1 teaspoon dill weed
- Kosher salt and freshly ground black pepper to taste
Instructions
- Mix ingredients together and season to taste. Can be stored up to three days.
Notes
- This is delicious with vegetables, on burgers, pitas, in 7 layer dip, or with chips, pita chips, or crackers.
- Store finished tzatziki in an airtight container in the refrigerator and consume within 3-4 days for best results.
- As with most sauces and dressings that are mixed up fresh, the flavors will blend and intensify with a little rest time in the fridge. Feel free to make this ahead of time and store in the refrigerator until needed!
- Feel free to add a little high quality olive oil, lemon, or mint (in place of the dill) as desired.
Nutrition
Serving: 0.5recipe, Calories: 146kcal, Carbohydrates: 10g, Protein: 18g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.01g, Cholesterol: 10mg, Sodium: 74mg, Potassium: 158mg, Fiber: 1g, Sugar: 8g, Vitamin A: 336IU, Vitamin C: 6mg, Calcium: 225mg, Iron: 0.5mg
Calories: 146kcal
Cost: $3
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Questions & Reviews
I love this sauce… gonna have to make it to go with my lamb burger pitas.
Oh and I am making that green enchilada sauce this weekend. I can hardly wait!
I will definitely have to try this. I love tzatziki! We usually buy some because I'm lazy, but it really is better to make it yourself. Have you ever had lamb shawarma? It's Lebanese, but is also great with tzaziki and pita. It's meat marinated overnight in a spice mixture (think cinnamon, nutmeg, cloves and cardamom) and then we grill it in one of those grill pans. I'll make it next week with your tzaziki and post the recipe on my blog.
This sauce is diviiiiine. I am LOVING these Greek recipes!
I have loved Tzatziki but my love got deeper when I went to Greece last year! Being in Greece was amazing so I think back to that everytime I have some Tzatziki or a Gyro. so beautiful to hear Gyro pronouced correctly too!
I have a recipe like this but I just pop everything in the blender for the sauce. I like it smooth and creamy.
A great tip with the cucumber is to toss it with a little salt and let it sit in a strainer for 30 minutes. It draws out a ton of water so the Tzatziki stays nice and thick and doesn't water down after sitting!
Grew up in Orem and Love Apollo, Crown and Burger Supreme. One of the many places we have to visit when we go home. Why doesn't Idaho have something like this?
If you do not want to be fancy and need to use what is around I have made the sauce with 1 cucuber, good old plain yougurt, garlic salt, and dill. Taste good.
Thanks for reminding me of something different. We always seem to get in ruts when it comes to eating.
I don't usually post, I am so glad you are doing some Greek recipes.
I just wanted to let everyone know that if you aren't able to find Greek yogurt you can strain regular yogurt as a substitute. Here's a link on how to do it
http://greekfood.about.com/od/greekcookingtips/ht/strainyogurt.htm
Sometimes this is what I have to do if I can't find any Greek yogurt in my Kansas grocery store (which is most of the time).
Crystal
My husband worked at a mediterranean restaurant in Las Vegas, Paymon's (gotta have their athens fries if you ever go and if you can make up a recipe for it I will love you forever). Miss it now in Georgia!
But where were you last month when I was getting all my free Greek yogurts?
I'll have to try this recipe. I like the tzatziki at Daphne's (a chain in Southern California and maybe elsewhere).
Do you make yogurt cheese? If so, what do you use to strain the yogurt? Thanks!!