Homemade Tzatziki Sauce

Tzatzi­ki Sauce is cool, creamy, cucum­ber deli­cious­ness with a hint of dill and gar­lic! The creamy ele­ment comes from Greek yogurt, though if you’re dairy-free, I’ll bet coconut yogurt could work. 

Tzatzi­ki is a beau­ti­ful dip for pita chips and fresh veg­gies. It can be used as a meat mari­nade, sand­wich spread, as an ingre­di­ent in appe­tiz­ers and sal­ad dress­ings and as a top­ping on my very favorite Mediter­ranean sand­wich, gyros! 

As a mat­ter of fact, I have a recipe to make your own gyro meat at home on this blog. So, if you love gyros, you’ll have to give it a try and add this yum­my tzatzi­ki sauce.

gyro sandwich with homemade gyro meat
https://glendaembree.com/homemade-gyro-meat

Tzatzi­ki does need to sit in the fridge for at least an hour, before serv­ing, and ide­al­ly it would rest overnight. So you will want to plan ahead to allow all those scrump­tious fla­vors to marry.

This is a sim­ple, recipe and you’re going to find so many deli­cious ways to use tzatzi­ki, I can’t wait for you to try it. 

How to Make Tzatziki

Sim­ply place all the ingre­di­ents in a bowl and stir them togeth­er. It’s that easy! Remem­ber to taste as you go and adjust the salt and pep­per or oth­er sea­son­ings, if needed.

Store the tzatzi­ki in an air-tight con­tain­er in the fridge until you’re ready to serve it. The fla­vors meld and get bet­ter as it sits. Typ­i­cal­ly, I would wait at least an hour before serv­ing. For the ulti­mate best fla­vor, I like to leave it in the refrig­er­a­tor overnight.

You can mince up some more cucum­ber or add a sprig of dill as gar­nish before serving.

Enjoy your home­made Tzatzi­ki with chips, fresh veg­gies or scrump­tious gyro sand­wich­es! It’s a deli­cious recipe for a deli­cious Amer­i­can­ized ver­sion of a favorite Greek dip/sauce.

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Homemade Tzatziki Sauce


  • Author: Glen­da Embree
  • Prep Time: 10 min­utes
  • Total Time: 10 min­utes
  • Yield: 1 ½ cups 1x

Description

Tzatzi­ki is an easy creamy yogurt and cucum­ber sauce with a hint of dill and gar­lic.  This deli­cious condi­ment is often used for Greek, Mediter­ranean or Mid­dle East­ern dish­es. Serve tzatzi­ki on gyros, as a dip with pita chips, as a spread on sand­wich­es, an ingre­di­ent in appe­tiz­ers or even use it as a meat mari­nade or as the base for a sal­ad dressing.


Ingredients

Scale
  • ½ cup cucum­ber, minced fine
  • 1 cup plain Greek yogurt (For dairy-free try coconut yogurt.  It just needs to be thick.)
  • 2 tea­spoons lemon juice
  • 1 Table­spoon dried dill weed
  • 1 tea­spoon minced gar­lic or ½ tea­spoon gar­lic powder
  • Salt and pep­per to taste

Instructions

  1. Mix all the ingre­di­ents in a small mix­ing bowl.  Taste as you go and adjust salt and pep­per or oth­er sea­son­ings, as needed.
  2. Cov­er and chill the tzatzi­ki in the fridge until ready to serve.
  3. Gar­nish with more minced cucum­ber and dill before serv­ing, if desired.

Notes

The cucum­bers may con­tin­ue to release liq­uid as the tzatzi­ki sits.  Just stir it back into the dip.  If the liq­uid seems to thin the dip, too much, you can add anoth­er spoon­ful of Greek yogurt.

  • Cat­e­go­ry: Dips, Condi­ments, Dress­ings, Marinades
  • Method: Cold Prep
  • Cui­sine: Greek, Mediter­ranean

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