Learn everything you need to know about how to make Tzatziki Sauce, how to store it, and how to use it. This classic recipe is always a hit!
Tzatziki is a creamy sauce made with yogurt, cucumbers, and fresh garlic. This tasty sauce makes the perfect accompaniment to your sandwiches, roasted vegetables, grilled meat, and fish, and it also makes a great dip for toasted pita bread and veggies!
Tzatziki Sauce is THE MOST loved sauce in our household, and I make it weekly, especially during the hot summer season. My favorite way to enjoy it is to spread it onto roasted eggplant. SO. YUMMY. Below, I'll share everything I know about Tzatziki, as well as give you many ideas on how to use it.
Tzatziki Sauce Video Tutorial
What is Tzatziki Sauce?
Tzatziki is a Greek sauce made from yogurt, cucumbers, garlic, olive oil, lemon juice, and fresh dill. There are some other variations where dried mint or vinegar is used. This sauce is light, refreshing, and tastes wonderful.
The Main Ingredients:
- Yogurt. You may use Greek or Regular Plain Yogurt in this Tzatziki recipe. Greek yogurt is much thicker, so you'll end up with a thicker sauce. Both yield great results.
- Cucumbers. All popular types of cucumber can be used here: English, Persian, Pickling, and Kirby. If the cucumbers have hard and/or waxy skin, I recommend peeling them. If the cucumbers have soft insides filled with large seeds, just scoop them out.
- Garlic. If you don't like garlic, you can skip it.
- Lemon Juice. You can use White Wine or regular vinegar as a substitution.
- Fresh Dill. You can use dried mint or even parsley as a substitute, but I recommend sticking with dill if you are going for authentic flavors.
- Olive Oil. Goes without saying, you'll want great quality extra virgin olive oil here. I recommend California Olive Ranch brand.
How to Make Tzatziki Sauce
1. Shred the cucumbers using a box grater with a course shred. Using your hands, squeeze out as much liquid as possible.
2. In a medium bowl, combine the cucumber with the rest of the ingredients and mix well.
How long does homemade Tzatziki last?
Your tasty Tzatziki Sauce will last up to 3 days in the refrigerator. Store it in an airtight container to preserve flavor.
Is Tzatziki healthy?
You bet! Made with probiotic-filled yogurt, immune-supporting garlic, vitamin-loaded lemon juice, and antioxidant-rich olive oil, this refreshing sauce is indeed healthy.
What kind of yogurt to use in Tzatziki?
Both Greek and regular Plain yogurt could be used. A lot of people prefer Greek yogurt because it's thicker than plain yogurt. I, personally, enjoy both equally. I make homemade yogurt, so that's what I use in my recipe.
What is Tzatziki used for?
Here are some great ideas for using this wonderful sauce:
- As Dipping Sauce. Tzatziki makes a great dipping sauce for your veggies and toasted pita bread.
- Grilled or Roasted Vegetables. I especially recommend trying it with Grilled Eggplant, Roasted Zucchini, and Oven Roasted Vegetables.
- Grilled Meat and Fish. These Easy Chicken Kebabs pair really well with Tzatziki.
- Falafel. I always add a generous amount of tzatziki to my falafel. Try these Beetroot Falafels, friends!
- Sandwiches. Add a spoonful to your sandwich. This Chicken Gyro should be on your MUST TRY list.
- 1 cup plain yogurt see note
- 2 small cucumbers
- 1 tbsp. freshly squeezed lemon juice
- 2 garlic cloves minced
- ¼ cup chopped dill
- 1 tbsp. extra virgin olive oil
- ¼ tsp. sea salt or to taste
- Shred the cucumbers using a box grater with a course shred. Using your hands, squeeze out as much liquid as possible.
- In a medium bowl, combine the cucumber with the rest of the ingredients and mix well.
Is it possible to use an english cucumber to limit the water? The seeds are smaller.
Tania Sheff says
Hi, Cathy! Yes, you can use English cucumber as well. Happy cooking!
Hollow a whole cucumber,. Add 4 oz cream cheese to well drained tazaki recipe and firmly stuff the hollowed cucumber with cream cheese mixture.
Leave in refrigerator 1hr, remove and slice cucumber 1/2 inch slices.
Use Greek yogurt and more or less cream cheese. Garnish with chopped dill to taste.
Tania Sheff says