Tzatziki Sauce
Creamy tzatziki with Greek yogurt, cucumber, garlic and dill. Quick dip for gyros or veggies. Simple steps for thick, fresh sauce.
This sauce is a great condiment for Mediterranean and Middle Eastern classics like gyros and shawarma. You can also serve this as a dip with your favorite sliced veggies for a quick crudité.
Submitted by: Geoff M. from Chicago, IL
Yield: Roughly 1.5 cups
- Salt and drain grated cucumber for 20 to 30 minutes, then squeeze out the liquid to keep the sauce thick.
- Use full-fat Greek yogurt or strain regular yogurt for best creaminess and texture.
- Taste and adjust salt, lemon, or vinegar; chill so flavors meld before serving.
Preparation Instructions:
Use the coarse side of a cheese grater to shred the peeled cucumber. Place grated cucumber in a bowl and season with 1/2 teaspoon of salt. Let it sit for 20-30 minutes. (This draws out the excess moisture.) Strain cucumber through a wire sieve, cheese cloth, or paper towel and place in a mixing bowl.
Add all other ingredients and mix well.
Taste and adjust any extra salt, vinegar, or lemon juice to your liking.
thespicehouse.com
Frequently Asked Questions
How do I stop my tzatziki from becoming watery?
After grating the peeled cucumber, sprinkle about 1/2 teaspoon salt and let it sit 20 to 30 minutes. Then press or squeeze the cucumber through a fine sieve, cheesecloth, or a paper towel to remove excess liquid. Using full-fat Greek yogurt or straining regular yogurt also helps keep the sauce thick.
How long can I store tzatziki in the fridge?
Keep tzatziki in an airtight container in the refrigerator. It is best eaten within 3 to 4 days. The cucumber can release more water over time, so give it a quick stir before serving and drain any extra liquid if needed.
Can I make tzatziki ahead of time?
Yes. Make tzatziki a few hours or the day before to let the flavors meld. If you prepare it more than a day ahead, check for extra liquid and drain or squeeze it out before serving.
Can I make tzatziki dairy free or vegan?
Yes. Substitute plain unsweetened plant-based yogurt such as soy or strained coconut yogurt for the Greek yogurt. Choose an unsweetened, savory variety and taste as you go, since texture and flavor can differ from dairy yogurt.
What if I want less garlic?
Start with 1 to 2 cloves of minced garlic, taste, and add more if you want a stronger kick. For a milder, sweeter garlic flavor, roast a head of garlic, mash a small amount, and mix it in instead of raw garlic.
Can I use a regular cucumber instead of an English cucumber?
Yes. If you use a regular cucumber, peel it and scoop out the seeds before grating to reduce extra moisture and bitterness. English cucumbers work well because they have fewer seeds and thinner skin.
Can I freeze tzatziki?
Freezing is not recommended. The high-water content causes the sauce to separate and become grainy when thawed. If you must freeze, expect texture changes and stir well after thawing, but fresh refrigerated tzatziki is much better.
How can I make tzatziki thicker?
Use full-fat Greek yogurt or strain plain yogurt in a cheesecloth for a few hours to remove whey. Also make sure you fully drain the grated cucumber. Mixing in less liquid and letting the sauce rest in the fridge will firm it up slightly.
How do I stop my tzatziki from becoming watery?
After grating the peeled cucumber, sprinkle about 1/2 teaspoon salt and let it sit 20 to 30 minutes. Then press or squeeze the cucumber through a fine sieve, cheesecloth, or a paper towel to remove excess liquid. Using full-fat Greek yogurt or straining regular yogurt also helps keep the sauce thick.
How long can I store tzatziki in the fridge?
Keep tzatziki in an airtight container in the refrigerator. It is best eaten within 3 to 4 days. The cucumber can release more water over time, so give it a quick stir before serving and drain any extra liquid if needed.
Can I make tzatziki ahead of time?
Yes. Make tzatziki a few hours or the day before to let the flavors meld. If you prepare it more than a day ahead, check for extra liquid and drain or squeeze it out before serving.
Can I make tzatziki dairy free or vegan?
Yes. Substitute plain unsweetened plant-based yogurt such as soy or strained coconut yogurt for the Greek yogurt. Choose an unsweetened, savory variety and taste as you go, since texture and flavor can differ from dairy yogurt.
What if I want less garlic?
Start with 1 to 2 cloves of minced garlic, taste, and add more if you want a stronger kick. For a milder, sweeter garlic flavor, roast a head of garlic, mash a small amount, and mix it in instead of raw garlic.
Can I use a regular cucumber instead of an English cucumber?
Yes. If you use a regular cucumber, peel it and scoop out the seeds before grating to reduce extra moisture and bitterness. English cucumbers work well because they have fewer seeds and thinner skin.
Can I freeze tzatziki?
Freezing is not recommended. The high-water content causes the sauce to separate and become grainy when thawed. If you must freeze, expect texture changes and stir well after thawing, but fresh refrigerated tzatziki is much better.
How can I make tzatziki thicker?
Use full-fat Greek yogurt or strain plain yogurt in a cheesecloth for a few hours to remove whey. Also make sure you fully drain the grated cucumber. Mixing in less liquid and letting the sauce rest in the fridge will firm it up slightly.
Loved the Tzatziki sauce reciepe!
Swapped the dill for fresh mint. No vinegar ever in this. Loved the addition of Aleppo!