Recipe: Tzatziki Sauce

This Greek yogurt-based sauce is incredibly simple to make and versatile. It is traditionally served with souvlaki and gyros, butRecipe Tzatziki Sauce for 100 Days of Real Food we think there are many more possibilities beyond these dishes. Tzatziki can be used as a dip for veggies and whole-wheat pretzels (instead of bottled ranch dressing) or as sauce to pour over chicken. It’s also good thrown into a whole-wheat wrap or pita with vegetables like cucumber and tomatoes. We’ve even mixed it together with whole-wheat couscous and feta cheese…so get creative and enjoy!



4.0 from 2 reviews
Tzatziki Sauce
(pronounced zad-ZEE-kee)
  • 1 ½ cups plain yogurt (preferably the whole-milk variety, but any type will work)
  • ½ large cucumber, grated with a cheese grater
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon of dried dill)
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  1. Mix all ingredients together in a bowl. Can be served immediately, but it is even better if you let it sit for a few hours or overnight before serving.

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  • Comments

    1. Rachel |

      I made homemade gyros for dinner and used this recipe for the sauce. It was so good even my 1 year old daughter enjoyed it. :)

    2. Trish |

      I liked this recipe but found it a bit too runny after a day in the fridge. To pull out the water from cucumber without adding any salt, just grate it and squeeze through a sift or strainer. I also find to get the right consistency, straining the yogurt for a few hours in your refrigerator works wonders. My own recipe that I have tweaked over the years. 1 whole English cumcumber peeled if you desire a smooth tzaziki (more flesh, less seeds), half of 1 250g astro Balkan style yogurt (can use all if having a party or have a big family), 1 small garlic clove with 1 tsp white vinegar (optional but not as tasty). Strain yogurt for at least two hours, depending on how firm you want your dip, grate peeled cucumber and squeeze it through a strainer to remove as much juice as desired (save it to play with consistency), crush garlic and instantly add the vinegar. Mix all ingredients together, add chopped cilantro or parsley if desired. Stores well for up to 5 days and the garlic flavour becomes more intense with each passing day.

    3. Sandi |

      This is really good! And I just now realized that I forgot the olive oil. :-) I mixed it with ground turkey, a bit of quinoa, tomatoes, and feta, and stuffed it into a WW pita with some greens.

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