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Home » Food » By Type of Dish » Sauces, Seasonings and Condiments » Greek Tzatziki Sauce

Greek Tzatziki Sauce

April 2, 2013 by Kimberly Killebrew · 32 Comments

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Greek Tzatziki Sauce

Delicious homemade Greek Tzatziki Sauce.  Easy to make and thoroughly delicious.  Serve with gyros, as a dip, salad dressing, with falafel, sandwich wraps, baked potatoes, with grilled meat or fish, or added to mashed potatoes.

Try this tzatiki sauce on these thoroughly delicious Greek Gyros that you are guaranteed to love!

Gyros 2 sm_edited

Greek Tzatziki Sauce

The Daring Gourmet, www.daringgourmet.com
Print Recipe
5 from 4 votes

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
  • 1/2 teaspoon salt
  • 1/2 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.
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

Greek Tzatziki Sauce Recipe

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32 Comments →

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32 Responses

  1. CCJudy says

    October 30, 2019 at 8:45 am

    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!!!!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 30, 2019 at 9:09 pm

      Fantastic, CCJudy, thanks so much for the feedback!

      Reply
    • Mark says

      January 17, 2021 at 3:40 am

      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.

      Reply
  2. Jeff says

    September 26, 2019 at 6:04 am

    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.

    Reply
  3. Kimberly says

    April 19, 2018 at 8:09 pm

    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.

    Reply
  4. Sandra says

    February 25, 2018 at 9:20 am

    Thank you! Don’t have any fresh dill….would 1 tsp dried work?

    Reply
    • Kimberly @ The Daring Gourmet says

      February 25, 2018 at 12:27 pm

      Yes, that will work, Sandra. Happy eating!

      Reply
  5. Kari says

    October 26, 2017 at 6:12 pm

    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?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 26, 2017 at 6:51 pm

      Hi Kari, I’m glad you enjoyed it! Feel free to shoot me an email with your question at daringgourmet at yahoo dot com.

      Reply
  6. Ian Weekes says

    October 13, 2017 at 4:02 am

    I am about to try it,I will keep you posted

    Reply
  7. Lisa marie says

    July 9, 2017 at 7:51 am

    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!

    Reply
    • Kimberly @ The Daring Gourmet says

      July 9, 2017 at 9:06 am

      You’re welcome, Lisa Marie, and happy cooking!

      Reply
  8. Mary-Jane Linton says

    January 6, 2017 at 10:11 am

    Will make as soon as possible. Do you put sour cream in this recipe?

    Reply
    • Kimberly @ The Daring Gourmet says

      January 6, 2017 at 10:21 am

      Hi Mary-Jane, I use Greek yogurt or whole-fat regular yogurt.

      Reply
  9. Erica says

    November 15, 2014 at 6:50 pm

    Dont u have to strain the yogurt

    Reply
    • Kimberly @ The Daring Gourmet says

      November 15, 2014 at 6:51 pm

      Hi Erica, no, there’s no need to strain it.

      Reply
      • Michael says

        August 19, 2017 at 10:59 am

        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.

        Reply
        • Kimberly @ The Daring Gourmet says

          August 19, 2017 at 11:13 am

          Thanks for those tips, Michael!

          Reply
        • David says

          March 21, 2018 at 1:34 pm

          Michael, How much olive oil and mint do you add?

          Reply
  10. Anonymous says

    May 15, 2014 at 7:46 pm

    do you let the chopped cucumber drain in a sieve before adding to other ingredients? Karen

    Reply
    • The Daring Gourmet says

      May 15, 2014 at 7:56 pm

      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.

      Reply
  11. Anonymous says

    March 1, 2014 at 6:57 pm

    1 cup is 8 ounces. Is it 16 or 8?

    Reply
    • The Daring Gourmet says

      March 1, 2014 at 8:20 pm

      Hi, thanks for asking. It’s one cup, so 8 ounces.

      Reply
  12. Susan says

    January 13, 2014 at 1:00 pm

    I’ve always wanted to make tzatziki sauce and Saturday was finally the day. It went great with your greek seasoning and gyros! Thanks!

    Reply
    • The Daring Gourmet says

      January 13, 2014 at 1:10 pm

      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! :)

      Reply
  13. Susan says

    April 7, 2013 at 12:49 pm

    Oh my gosh! This is awesome! Thank you for sharing.

    Reply
    • The Daring Gourmet says

      April 7, 2013 at 1:02 pm

      You are so welcome! Hang tight for another Greek recipe coming up in the next few days that uses this tzatziki!

      Reply
  14. Dan says

    April 5, 2013 at 5:37 am

    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!

    Reply
    • The Daring Gourmet says

      April 5, 2013 at 7:21 am

      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!

      Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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