This Greek yogurt-based sauce is incredibly simple to make and versatile. It is traditionally served with souvlaki and gyros, but 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!
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
60 thoughts on “Tzatziki Sauce”
can you freeze it?
Hi Gwen, he have not tried freezing it, but let us know if you try it out. – Nicole
I hate cucumbers. I love this sauce!!! I’m a gyro freak, and I love saladizing my sandwiches to cut out the processed white flour. Tzatziki works great for a gyro salad dressing.
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.
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.
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. :)
Hi Erika. This should help: http://www.md-health.com/Substitute-For-Red-Wine-Vinegar.html ~Amy