Tzatziki

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

1. 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.
2. 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!

Frequently Asked Questions

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Quick and Easy Tzatziki

5 from 1 vote

This light and flavorful Greek-inspired Tzatziki is perfect for topping a gyro, spreading on a sandwich, or dipping pita chips or veggies.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

ServingsServings2

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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

Course: Condiments

Cuisine: Greek

Keyword: Tzatziki

Calories: 146kcal

Author: Our Best Bites

Cost: $3

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