Tzatziki sauce is a beautifully refreshing Middle Eastern dip using Greek yogurt, fresh cucumbers, oil, vinegar, lemon and dill. It is one of the most versatile sauces ever created.
It has become about as common to us as salsa these days with the emphasis on using the freshest ingredients possible. If you want a mediocre salsa, use unripe tomatoes and dried spices. If you want a mediocre Tzatziki sauce use limp cucumbers and don’t squeeze out the excess moisture.
WHAT IS TZATZIKI SAUCE?
It is simply a cucumber based sauce made from tangy yogurt, pungent garlic and sweet cucumbers.
Other ingredients such as lemon juice, mint, dill or parsley are often added. It is a healthy sauce you can serve with chicken, grilled veggies, pita chips, gyros and as a raw veggie dip.
THICK is the key word when it comes to Tzatziki. No one wants a watery sauce. So there are 2 things you must do in order for your Tzatziki sauce to be supreme:
1 – Blot the cucumbers with a paper towel. Some recipes even call for salting the cucumbers to draw out the excess moisture. Also, use an ENGLISH cucumber, those are the very long thin looking ones. They are seedless. If you use a regular cucumber, remove the seeds.
2 – Use thick Greek yogurt. Fage is a good choice but it can still stand to be strained using a cheese cloth.
HOW TO MAKE TZATZIKI SAUCE:
Full Printable recipe and instructions below
- Start by peeling and finely dicing an English cucumber.
- Dry blot the cucumbers to get rid of excess moisture.
- Mix the diced cucumber with the yogurt, oil, vinegar, garlic and lemon.
- Season with a little salt and pepper and FRESH dill.
- 1 Tablespoon Olive Oil
- 1/2 Tablespoon Vinegar
- 1–2 Cloves Organic Garlic, minced
- 2 Tablespoons Organic Lemon Juice
- 1 1/2 Cups Whole Greek Yogurt
- 1/2 Organic English Cucumber, diced very small, excess water rung out
- 2 Tablespoons Fresh Dill, minced
- 1/2 teaspoon salt and fresh pepper to taste
- Begin by peeling the cucumber and either dicing by hand into very small pieces or put in a small food processor and pulse until there are little chunks.
- Strain the excess liquid from the cucumber in a paper towel by ringing dry and then place the cucumber on a dry paper towel until ready to combine with the rest of the ingreidents.
- Combine the olive oil, vinegar, garlic, lemon, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend in the yogurt.
- Finally, add the cucumber and chopped fresh dill.
- Chill for at least two hours before serving.
- Serving Size: 1