Greek Tzatziki Sauce
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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!
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Greek Tzatziki Sauce
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.
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Delicious! I used Skyr (icelandic plain yogurt) and a bit of plain kefir to thin it out as I didn’t have regular plain yogurt, and it is a wonderful consistency, and really tasty. Love your website, thank you for all you do!
Thank you so much, Carol, I’m happy you enjoyed it and appreciate the feedback! :)
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!!!!
Fantastic, CCJudy, thanks so much for the feedback!
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.
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.
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.
Thank you! Don’t have any fresh dill….would 1 tsp dried work?
Yes, that will work, Sandra. Happy eating!
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?
Hi Kari, I’m glad you enjoyed it! Feel free to shoot me an email with your question at daringgourmet at yahoo dot com.
I am about to try it,I will keep you posted
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!
You’re welcome, Lisa Marie, and happy cooking!
Will make as soon as possible. Do you put sour cream in this recipe?
Hi Mary-Jane, I use Greek yogurt or whole-fat regular yogurt.
Dont u have to strain the yogurt
Hi Erica, no, there’s no need to strain it.
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.
Thanks for those tips, Michael!
Michael, How much olive oil and mint do you add?
do you let the chopped cucumber drain in a sieve before adding to other ingredients? Karen
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.
1 cup is 8 ounces. Is it 16 or 8?
Hi, thanks for asking. It’s one cup, so 8 ounces.
I’ve always wanted to make tzatziki sauce and Saturday was finally the day. It went great with your greek seasoning and gyros! Thanks!
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! :)
Oh my gosh! This is awesome! Thank you for sharing.
You are so welcome! Hang tight for another Greek recipe coming up in the next few days that uses this tzatziki!
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!
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!