Whether you are looking for a cool, refreshing sauce that goes perfectly with fresh veggies or a creamy dip to accompany grilled meats and warm pita bread, this Tzatziki recipe will be your new favorite! This delicious yogurt dip is easy to make at home and will save you money from buying store-bought versions. Plus, you will know exactly what is going into it and avoid any unnecessary ingredients. This creamy tzatziki is made with the classic Greek ingredients of yogurt, cooling cucumber, garlic, and lemon juice or vinegar. It also includes some aromatic fresh herbs for a bright, zesty flavor. It is a classic Mediterranean dish that pairs well with just about anything.
Tzatziki is often served at Greek restaurants with a gyro, grilled chicken or lamb and vegetables like fries and zucchini sticks. It’s also a great addition to salads. It can be used to dress up a traditional Greek salad, or you can try it over this Mediterranean Zoodle Salad. It is also delicious with falafel, a savory chickpea fritter or on a sandwich or wrap. A dollop of tzatziki is the perfect finishing touch on a delicious veggie or turkey burger, or even these healthy sweet potato fries!
You can serve this tzatziki with many dishes from the Mediterranean, Middle East and Southeast Europe. It’s especially good with lamb, chicken and hummus. You can also use it on grilled fish, chicken skewers and grilled or pan-seared vegetables. It can also be a nice dip for raw or roasted veggies, chips, pita bread, flatbread and even baked potatoes.
This easy tzatziki can be made with either full fat or low-fat Greek yogurt. I recommend using full fat since it will have a better flavor and texture than low-fat yogurt. If you want to cut the calories a bit, feel free to substitute half of the yogurt for sour cream. The sour cream version is just as delicious, but it will have a slightly different consistency and flavor.
The most important step in this tzatziki recipe is to drain the cucumber before adding it to the rest of the ingredients. If you skip this step, your tzatziki will be watery and less flavorful. You can easily do this by grating the cucumber with the larger side of a box grater, then placing it in a colander or strainer over a bowl. Next, sprinkle it with salt to draw out the water and let it drain all day long.
Once the sauce has cooled, you can add it to whatever dish you’d like to serve it with. I suggest keeping some extra in the fridge for up to four days. The flavors will continue to meld and develop over time in the refrigerator, so you’ll have a creamy, tangy Tzatziki to enjoy with almost anything! tzatziki rezept
