Tzatziki Sauce – such a flavorful condiment that pairs amazingly good with and then many dishes, or it makes a delicious dip amongst fresh vegetables or pita!
This recipe is quick as well as tardily cheers to some foolproof shortcuts.
What is tzatziki sauce?
Tzatziki sauce is a good for you herb seasoned, strained yogurt together with fresh cucumber based dip or sauce originating from Hellenic Republic.
There are a few ways y'all’ll listen tzatziki pronounced merely the proper way inwards Greek it is said tsah-run into-primal (with the “ts” making the same sound equally the “zz” inwards pizza and mozzarella).
How to Simplify a Tzatziki Recipe
Often y'all’ll find inwards recipes that the cucumber needs to be mitt shredded or diced only hither we just mince it upward minor in the food processor (peachy shortcut simply also yields a improve non-stringy texture as well).
Then shortcut issue two, instead of a 30+ infinitesimal straining inwards a sieve here yous only press out the excess liquid in newspaper towels or simply purpose a thick Greek yogurt and skip the pace altogether.
I’k all nigh simplifying recipes when in that location’sec a fashion. Sometimes paper towels but work. I even purpose them to strain ricotta inwards a rush.
It’second a Favorite Sauce
I’ve been making this tzatziki sauce for many years. I beloved that it has a perfectly fresh in addition to inviting flavour, too also that’sec it’s a lighter option as compared to something similar ranch.
And of grade homemade is style better than what you lot get in at the store!
Keep reading below for more or less ideas on what to serve alongside it. Endless possibilities!
Tzatziki Sauce Ingredients
- Greek yogurt: I prefer whole for a richer season merely y'all tin can purpose low fatty if preferred. The brands I ordinarily purpose are Fage or Chobani, the moment does ask more than liquid dried off alongside newspaper towels whereas the kickoff mentioned doesn’t it’sec super thick.
- English cucumber: It’sec non critical to skin but go along inwards listen it does tint the sauce a faint xanthous-green colour if you lot don’t.
- Fresh dill: I like mine alongside a pretty pronounced dill season but you lot tin can cut back a fiddling if preferred. Mint is another choice hither.
- Garlic: As ever a piddling goes a long mode especially when raw then you lot’ll alone take i clove hither.
- Extra virgin olive crude: not to live confused amongst criterion refined olive rock oil, extra virgin olive rock oil is the nearly raw together with unprocessed as well as has a bolder season.
- Lemon: This really brightens upwards the dip, don’t skip it.
- Salt: You can function ocean salt, table salt or kosher table salt.
Scroll downwards below to recipe box for measurements.
How to Make Tzatziki Sauce
- Peel too seed cucumber: Peel cucumber if desired (it adds a faint texture as well as volition lightly tint the dip, just this is optional to peel). Slice cucumber inwards half through the length in addition to purpose a spoon to take seeds.
- Mince in nutrient processor: Chop cucumber into chunks, and then add together to a nutrient processor.**** Pulse until cucumber is well-nigh finely chopped.
- Drain off liquid inward food processor: Remove blade from food processor, and so press cucumber against the sides of the processor bowl to take away roughly of the excess liquid, reserve liquid.
- Strain if needed: If using a Greek yogurt that’second non real thick then spread minced cucumber over a few layers of paper towels. Wrap in addition to press out or so of the excess liquid.
- Add all tzatziki ingredients to a mixing bowl: Add yogurt, cucumber, dill, garlic, olive crude and lemon juice to a medium mixing bowl. Season amongst salt, as well as pepper if using, to sense of taste.
- Mix: Stir mixture until good blended. If yous detect it’s a footling thick for your liking yous tin can pour inwards more or less of the reserved cucumber juice from the nutrient processor.
Can it be made amongst dried herbs?
Yes, only it’second best alongside fresh. I take done it alongside dried dill only it’s non quite equally flavorful. If y'all opt to go that route then role 1 i/ii tsp dried.
Also if you want to add together more than herbs I besides like this alongside more or less fresh parsley inwards addition to the dill.
As far every bit the mint goes, this really comes down to personal preference. Use 1 or the other based on what you lot similar or maybe what you are pairing alongside it. I don’t recommend blending the ii.
I personally like the dill choice best but both are good.
Is it keto?
Yes traditional tzatziki like this is keto friendly.
How to Store It
Shortly afterwards preparing tzatziki should live stored inwards an airtight container inwards the fridge, because of the dairy it contains it’sec non prophylactic to residue at room temperature more than two hours.
How long does it last?
It should keep good in the refrigerator for 3 days. Stir before using.
What to Eat amongst Tzatziki
- Serve alongside pita bread (fresh or toasted) or shop-bought pita chips.
- Use every bit a dip for fresh vegetables (similar carrots, cucumbers, tomatoes, bell peppers, broccoli, peas).
- Pair alongside roasted potatoes or baked potatoes.
- Serve over fish (my favorite is salmon every bit pictured below), chicken, steak or lamb (grilled, roasted or pan seared).
- Spread or dip in kebabs or souvlaki.
- Make it an appetizer to become with whole grain crackers.
- Spread over turkey burgers or veggie burgers (lettuce twine mode if preferred).
- Use it equally a dressing on a salad.
- Serve sandwiched atop a gyro.
- Make a greek pasta salad.
Tips for the Best Tzatziki Sauce
- Mince the cucumber up modest inward the food processor, this will reach the tzatziki a ameliorate texture.
- Press liquid from cucumber for a thicker dip.
- Use freshest ingredients for optimal flavour.
- If serving over warm food so allow dip residuum at room temperature for nigh xxx – hr before using. A cold dip over warm nutrient doesn’t span well together.
More Delicious Greek Inspired Recipes to Try
Tzatziki
Ingredients
- 1 cup whole Greek yogurt, preferably Fage (important encounter notes*)
- ten oz. English language cucumber**, peeled if desired, seeded
- ane ane/2 Tbsp chopped fresh dill***
- ane garlic clove, finely minced (one tsp)
- 1 Tbsp extra virgin olive rock oil
- 1 Tbsp fresh lemon juice
- Sea common salt or tabular array common salt, to sense of taste together with optionally black pepper
Instructions
- Peel cucumber if desired (it adds a faint texture too a will lightly tint the dip, simply this is optional to skin). Slice cucumber in one-half throught the length too purpose a spoon to take away seeds.
- Chop cucumber into chunks, and so add together to a food processor.**** Pulse until cucumber is nigh finely chopped.
- Remove blade from nutrient processor, and then press cucumber against the sides of the processor bowl to take about of the excess liquid, reserve liquid (go on to footstep 1 inward notes if yous aren't using a really thick Greek yogurt).
- Add yogurt, cucumber, dill, garlic, olive oil as well as lemon juice to a medium mixing bowl. Season with table salt, and pepper if using, to taste.
- Stir mixture until good blended. If yous find it'sec a trivial thick for your liking y'all tin pour inward approximately of the reserved cucumber juice from the food processor.
- If serving over warm nutrient (similar salmon, chicken, steak, gyro or cooked veggies) allow remainder at room temperature nigh thirty minutes. Store inward fridge.
Notes
- *If you lot are using some other brand of Greek yogurt that isn't every bit thick as Fage and so y'all will ask to crush excess moisture from the cucumbers later on finely chopping, to make and so spread over paper towels as well as press out excess moisture or wrapping inward cheesecloth and squash.
- **x oz. is well-nigh three/4 of one medium English cucumber.
- ***Mint may be substituted for dill if preferred.
- ****If yous don't own a nutrient processor yous tin finely mince upward the cucumber by paw.
Amount Per Serving
Calories 66
Calories from Fat 36
% Daily Value*