This is the BEST authentic, easy, and quick Greek Tzatziki Sauce recipe! It turns out perfect every time – it’s full of flavor, ready in 10 minutes, and is perfect for dipping or topping your favorite dishes with!
We love Greek food in the Downes home. Like….L-O-V-E. In fact, when we have date nights, we more often that not end up at a Greek restaurant (Barry’s standing order is octopus, and mine is Spanakopita). I was lucky enough to visit Greece on a high school trip, and I absolutely fell in love with the cuisine while I was there (whole blocks of Feta cheese on salads, Moussaka, the freshest produce…and of course, copious amounts of Tzatziki sauce <3). One of our bucket list destinations as a couple is Greece – someday, we’ll make it there together!
So it’s no surprise that one of our favorite things to make (and eat!) is Tzatziki sauce. I often make this as a topping for grilled chicken (I marinate the chicken in lemon, oregano, and garlic first). It also makes a great dip for veggies, pita bread, crackers…you name it!
- Greek yogurt: Full-fat is best for maximum flavor and creaminess.
- English (Hot House) cucumber: You don’t want to have to worry about removing the seeds, so using a seedless (English or Hothouse) cucumber is the best option.
- Garlic: Lots of fresh garlic makes this sauce absolutely delicious.
- Dill: Fresh dill is a must – dried dill just won’t cut it in the flavor department.
- Lemon juice: Again, fresh is best!
- Olive oil: Extra virgin olive oil balances out the sharper flavor of the garlic.
- Salt and pepper: As always, add these to taste.
HOW TO MAKE TZATZIKI
- First, prepare the cucumber: Grate the cucumber (leaving the skin on or off is totally up to you. I leave it on because I’m too lazy to peel it off!) then put the cucumber in a colander; sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes. Then, squeeze out as much of the liquid as possible (you can press down on it while it’s in the colander to release the liquid, or you can put it in a few layers of paper towel and wring it out).
- Next, prepare garlic and dill: Peel and mince the garlic, and chop the dill.
- Then, combine: All of the ingredients (Greek yogurt, garlic, the strained/grated cucumber, dill, lemon juice, and olive oil). Stir until well combined.
- Last, season: Add salt and pepper, to taste. Adjust any other ingredients/flavors based on your taste.
- Finally, serve it up: I like to top Tzatziki with some extra dill and a good glug of olive oil.
NOTES AND SUGGESTIONS
- As mentioned above, be sure to use an English (Hot House) cucumber, so you don’t have to worry about removing seeds.
- To make it lower in fat – you can use 2% Greek yogurt instead of full-fat, but please note that your Tzatziki may be a bit more watery this way.
- Tzatziki makes the perfect dip for fresh veggies (carrots, bell peppers, cucumbers, etc.), pita (either fresh pita, or crunchy pita chips), chips…you name it! It also is a delicious topping for grilled chicken, steak, grilled veggies…let’s be honest, Tzatziki goes well with pretty much everything! 🙂
We hope love this delicious Tzatziki as much as we do!
- 2 cups Greek yogurt (full-fat)
- 1 English (Hot House) cucumber
- 1/2 teaspoon salt
- 3 cloves garlic (peeled and minced)
- 3 Tablespoons fresh dill (finely chopped)
- 1-2 Tablespoons fresh lemon juice
- 2 Tablespoons extra-virgin olive oil
- salt and pepper (to taste)
- Grate the cucumber, then put the cucumber in a colander; sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes.
- While the cucumber is draining, mince the garlic and chop the dill; set aside.
- After the 10 minutes has passed, squeeze out as much of the liquid as possible from the cucumber (you can press down on it while it's in the colander to release the liquid, or you can put it in a few layers of paper towel and wring it out). Add to a medium sized bowl.
- Add the rest of the ingredients (minced garlic, chopped dill, lemon juice, olive oil, and salt and pepper) and stir until combined.
- Taste and adjust ingredient amounts as needed; top with fresh dill, olive oil, and serve!
Have you ever tried Tzatziki? What’s your favorite way to eat it?
DID YOU MAKE THIS RECIPE? ♥️
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