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Delicious homemade Greek Tzatziki Sauce. Easy to make and thoroughly delicious. Serve with Greek Gyros, as a dip or salad dressing, with felafels, sandwich wraps, baked potatoes, with grilled meat or fish, or added to mashed potatoes.
More yummylicious Greek recipes coming up – stay tuned!
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Try this tzatiki sauce on these thoroughly delicious Greek Gyros that you are guaranteed to love!
Greek Tzatziki Sauce
: The Daring Gourmet, www.daringgourmet.com
Ingredients
- 1 cup (8 oz) plain Greek or whole milk yogurt
- 1 tablespoons freshly squeezed lemon juice
- 1 tablespoons fresh dill, chopped
- 1 large clove garlic, minced
- ½ teaspoon salt
- ½ cup cucumber, seeds removed and very finely minced
Instructions
- Combine all Tzatziki Sauce ingredients in a medium glass bowl and refrigerate for at least an hour before use.
CCJudy says
I love this recipe. I make it with homemade greek yogurt as well. If I’m serving as a dip I strain the yogurt a while longer. It holds up better with folks dipping in veggies or pita chips. Delicious!!!!
Kimberly @ The Daring Gourmet says
Fantastic, CCJudy, thanks so much for the feedback!
Mark says
Ok, gotta ask. What do you mean by “strain the yogurt”? I didn’t see that step in the instructions an I am intrigued to learn of new techniques.
Thank you.
Jeff says
To me it depends on the consistency I’m looking for, on the runny side or a thicker sauce. Since I make my own yogurt and usually strain it for a more Greek style, I often don’t salt and strain the cucumbers because I need the moisture. It’s more of your desired results than anything.
Kimberly says
Hello,
I can’t wait to try this recipe along with your gyro and Greek seasoning recipes! I appreciate your way of showing how to make the food as well. It makes it very easy to follow! I am excited to receive your newsletter.
Sandra says
Thank you! Don’t have any fresh dill….would 1 tsp dried work?
Kimberly @ The Daring Gourmet says
Yes, that will work, Sandra. Happy eating!
Kari says
Omg this is amazing. I’m thinking of adding donair or gyros to our little menu in our restaurant I’d love your feed back. Could you private message me?
Kimberly @ The Daring Gourmet says
Hi Kari, I’m glad you enjoyed it! Feel free to shoot me an email with your question at daringgourmet at yahoo dot com.
Ian Weekes says
I am about to try it,I will keep you posted
Lisa marie says
My grandad was 100 percent greek..i loved him beyond belief! And man he sure could cook! But when he died the cooking died with him.. And resturants are now my only resort! But the older i get.. The more i seem to really crave greek food more often.. i try my hand at different greek ingredients to see what i come up with! So I’m very thankful to see how you’ve simplified things… Very helpful! Thank-you so much! You’ve helped me recapture some of what was lost!
Kimberly @ The Daring Gourmet says
You’re welcome, Lisa Marie, and happy cooking!
Mary-Jane Linton says
Will make as soon as possible. Do you put sour cream in this recipe?
Kimberly @ The Daring Gourmet says
Hi Mary-Jane, I use Greek yogurt or whole-fat regular yogurt.
Erica says
Dont u have to strain the yogurt
Kimberly @ The Daring Gourmet says
Hi Erica, no, there’s no need to strain it.
Michael says
I’ve spent time in Crete, and spent 8 years in Berlin sampling the wonderful cuisine of the many local Greek restaurants, as well as Doner Kabobs at the many, many Turkish Imbisses. I make Tzatziki all the time, and there always is some in the Fridge. I always strain both the cucumber and the yogurt. A “small” amount of olive oil is then added. That is traditional for this dish. In addition to the ingredients already addressed, mint can be substituted for the dill, or the two can be used together, which is how I make mine. Readers might want to give it a try.
Kimberly @ The Daring Gourmet says
Thanks for those tips, Michael!
David says
Michael, How much olive oil and mint do you add?
Anonymous says
do you let the chopped cucumber drain in a sieve before adding to other ingredients? Karen
The Daring Gourmet says
Hello! No, I’ve never had the need to drain it since I remove the seeds/inner membrane, which contain a lot of the water.
Anonymous says
1 cup is 8 ounces. Is it 16 or 8?
The Daring Gourmet says
Hi, thanks for asking. It’s one cup, so 8 ounces.
Susan says
I’ve always wanted to make tzatziki sauce and Saturday was finally the day. It went great with your greek seasoning and gyros! Thanks!
The Daring Gourmet says
Thanks so much for your feedback, Susan! Nothing beats homemade tzatziki sauce. You just have to be careful about going out in public afterwards – the garlic packs quite the punch! :)
Susan says
Oh my gosh! This is awesome! Thank you for sharing.
The Daring Gourmet says
You are so welcome! Hang tight for another Greek recipe coming up in the next few days that uses this tzatziki!
Dan says
I can’t wait to try this, tzatziki has always seemed so exotically delightful but beyond my reach of creation. Your post un-shrouds the mystique and maybe I CAN make it. Thanks for sharing!
The Daring Gourmet says
Hi Dan! I hope you do give it a try. I’ll soon be posting a recipe that uses this tzatziki sauce and if you like Greek, you’re going to love it. Thanks for visiting!