Tzatziki Yogurt Sauce

Sharing the best tips and tricks on how to master tzatziki yogurt sauce. It’s the best sauce to spoon over Chicken Gyros or to serve as a dip with veggies and pita bread.

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Tzatziki Yogurt Sauce

It was about time that I shared my all-time favorite tzatziki sauce. Tzatziki sauce is a Greek cucumber yogurt sauce. It’s fresh, tangy, and so creamy.

You can pick up a container of tzatziki from just about any store these days but trust me when I say this homemade tzatziki is truly the best.

It comes together fairly easily and pairs so well with Greek-inspired dishes or as a dip for veggies and pita bread. 

What’s in tzatziki sauce?

Let’s cover some basics before I share how to make the best tzatziki yogurt sauce.

GREEK YOGURT: Use the best of the best. For full-bodied creaminess, I recommend whole milk plain Greek yogurt for this recipe. 

Greek yogurt is strained so most of its liquid is removed. This is what gives Greek yogurt its thicker consistency and stronger flavors compared to regular yogurt. 

CUCUMBER: Just like yogurt, cucumber is another main component of tzatziki sauce. English cucumbers work the best. They’re thin-skinned, pretty much seedless, and sweeter than the regular common cucumber. 

GARLIC: You only need one clove of garlic to give tzatziki the perfect amount of bite.  If using smaller cloves, use two. You’ll want to use a garlic press or a microplane to grate the garlic. 

DILL: Fresh dill not only provides tons of flavor but also pretty color. Dried dill does not taste the same and I do not recommend it here.

LEMON JUICE: Some recipes use vinegar in tzatziki sauce but I find that lemon juice adds bright freshness to the sauce.

OLIVE OIL: Lastly, tzatziki is finished off with olive oil and some salt and fresh black pepper.

Uses for tzatziki sauce

Prepare tzatziki at least an hour before you plan on serving it. The flavor gets even better overnight, so you can easily throw this sauce together the night before.

• Gyros
• Vegetable dip
• Pita bread dip
• Grilled vegetables
• Grilled chicken
• Salad bowls
• Spread for sandwiches or burgers
• Dip for fries
• Stuffed pita sandwich
• Chickpea salad
• Grilled chicken tacos

How to Make Greek Yogurt Tzatziki Sauce

The secret to the best tzatziki sauce is to thoroughly drain the cucumbers not once but twice before mixing in with the yogurt. Otherwise, the cucumbers will release moisture and water down the sauce.

Katya’s TIP: For best results, use a box-grater to grate the cucumbers. Do not try to finely chop the cucumber. 

Prep the cucumber: Trim the ends of your cucumber and peel the skin of the cucumber with a vegetable peeler. It does not have to be perfect. Using the larger holes of a box grater, grate the cucumber over a bowl.

Squeeze the cucumber: Lightly squeeze the grated cucumber between the palm of your hands over the sink or a bowl. Place the squeezed cucumber into a clean bowl.

Wrap a handful of squeezed cucumber in a clean kitchen towel or few sheets of paper towel and squeeze to remove excess moisture. You can do this over a sink or the same bowl previously used. Place the squeezed cucumber into a clean mixing bowl.

Mix everything together: To the cucumber, add the yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir to combine.

Chill and serve: Cover and chill the tzatziki for at least 1 hour to allow flavors to meld. Taste for salt and acidity before serving.

Storing Tzatziki Sauce

Homemade tzatziki can be stored in an airtight container in the refrigerator for up to 4 days. Stir before serving to blend in any moisture from the cucumbers.

I do not recommend freezing the tzatziki sauce as the consistency of the sauce will change.

If you try Tzatziki Yogurt Sauce, don’t forget to leave feedback and a rating.

Tzatziki Yogurt Sauce

• Author: Katya
• Prep Time: 20 min
• Total Time: 20 min
• Category: Main
• Method: Mixed
• Cuisine: Greek

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Description

Sharing the best tips and tricks on how to master tzatziki yogurt sauce. It’s the best sauce to spoon over gyros or to serve as a dip with veggies and pita bread.

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Ingredients

Scale 1x2x3x

• 1 (12 oz.) English cucumber
• 1 cup plain whole milk Greek yogurt
• 1–2 cloves garlic, pressed or grated with a microplane
• 3 tsp. finely chopped fresh dill
• 2 Tbsp. fresh lemon juice
• 3 tsp. olive oil
• 1/2 tsp. kosher salt
• Fresh black pepper, to taste

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Instructions

1. Trim the ends of the cucumber and peel the skin with a vegetable peeler. Grate the cucumber over a bowl, using the larger holes of a box grater.
2. Lightly squeeze the grated cucumber between the palm of your hands over the sink or a bowl. Place the squeezed cucumber into a clean bowl.
3. Wrap a handful of squeezed cucumber in a clean kitchen towel or few sheets of paper towel and squeeze to remove excess moisture. You can do this over a sink or the same bowl previously used. Place the squeezed cucumber into a clean mixing bowl.
4.  To the cucumber, add the yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper. Stir to combine.
5. Cover and chill the tzatziki for at least 1 hour to allow flavors to meld. Taste for salt and acidity before serving.

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Notes

• For best results, use plain whole milk Greek yogurt and fresh dill.
• Storing: Tzatziki sauce can be stored in an airtight container in the refrigerator for up to 4 days. Stir before serving to blend in any moisture from the cucumbers.

Keywords: yogurt dip, cucumber yogurt sauce, gyros, sauce

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