Tzatziki is a delicious and fresh Greek sauce used in many Grecian dishes. It is also commonly known as cucumber sauce or cucumber yogurt dip. It is made from real Greek yogurt, cucumbers, and fresh dill. Greek yogurt is used because it is a thicker yogurt and doesn’t need to be strained like standard yogurt.
Greek Tzatziki Recipe
Prep Time: 20 minutes
Total Time: 20 minutes (+2 hours refrigerated)
- 3 tbsp. olive oil
- 1 tbsp. vinegar
- 1 tbsp. lemon juice
- 2 cloves garlic, minced finely
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 cup full-fat Greek yogurt
- 1 cup full-fat sour cream
- 2 cucumbers, peeled, seedless and finely diced
- 1 tbsp. chopped fresh dill
Prepare cucumbers by first peeling the skin from the cucumbers. You can do this with a sharp knife or a vegetable peeler. (Why? Because you want the light fresh inside, not the harsh peel for this recipe!) Then cut the cucumber in half length-wise. Now holding one of the sides, use a spoon to scoop out the seed channel. Continue by dicing up the seedless, skinless cucumber!
Prepare other ingredients in 3 separate bowls. Combine olive oil, lemon juice, vinegar, garlic, salt, and white pepper in a bowl. Mix until well combined. Using a whisk, blend the Greek yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the chopped cucumber and chopped dill. Chill in bowl for at least two hours before serving.
For presentation, garnish the dip with a spring of fresh dill before serving.
The Tzatziki sauce was cool, creamy and tangy. With the fresh flavors from the cucumber and the zest of the garlic, the Tzatziki was a perfect compliment to grilled meats and vegetables. It makes a great light, summer dip or is delicious in a warm gyro pita or souvlaki.
We added it to our pita – just like we enjoyed in Athens!