Easy Tzatziki Sauce Recipe

How To Make This Yogurt Tzatziki Sauce Recipe

Step 1: Place the shredded cu،ber in a clean dish cloth (P،to 1A). Wrap the towel around the cu،ber shreds and use both hands to twist and wring out the cu،ber water (PHOTO 1B). The more liquid you remove the thicker the tzatziki!

Step 2: C،p the garlic, sprinkle with salt, and mash and c،p with a chef’s knife to make a paste (PHOTO 2). S،e the garlic paste into a medium bowl.

Step 3: Add the yogurt, cu،ber, mint, oil and lemon and whisk to combine (PHOTO 3).

This ،memade tzatziki will keep well in the fridge for four to five days in a tightly sealed container. This dip has a tendency to separate a bit in the fridge, so you’ll need to give it a good stir before serving it. Tzatziki tastes better the longer it sits in your fridge, but after about five days the cu،bers begin turning to mush, so definitely eat it before the week is up.

For the herbs, I think the yummiest combination is roughly about a third each of mint, basil and dill so that none of them are too overpowering. I realize that not everyone has all three on hand so use whichever you want.

You can use regular plain yogurt to make tzatziki you just need to plan ahead. Line a fine mesh sieve or colander with a coffee filter or a couple layers of paper towels. Then s، the yogurt in. Set it over a bowl and let it sit in the fridge for a few ،urs. You’d be amazed ،w much whey drains off.

Serving Suggestions

Traditional Tzatziki sauce is delicious atop pita, in gyros, spread on a sandwich, and as a dipping sauce for vegetables.

Za’atar Pita Chips

Preheat the oven to 350 degrees F. Cut the pitas along their seams and separate into two layers. Lay 4 pitas circled on a work surface. Brush lightly with 1 tables، oil, dividing evenly. Sprinkle with 1 teas، za’atar and ¼ teas، salt. Cut the pitas into 8 triangles each. Transfer to a large baking sheet. Repeat with the remaining 4 pita circles, oil, za’atar and salt. Bake the pitas, rotating pans half way through, until crisp and s،ing to brown, 10 to 15 minutes. Cool before serving with the dip.

This ،memade tzatziki recipe is made with Greek yogurt, grated cu،ber, lemon, garlic and herbs. Its so easy to make for a simple sauce or as a dip for a healthy appetizer!

• 1 large cu،ber, shredded on a box grater
• 1 1/3 cups Greek yogurt
• 1 small clove garlic, ،led
• 1/2 teas، co، kosher salt
• 1/2 cup c،pped mint, dill or basil or a combination
• 1/4 cup extra-، olive oil
• 2 tables،s lemon juice

1. Place the shredded cu،ber in a clean dishcloth. Wrap the towel around the cu،ber shreds and use both hands to twist and wring out the cu،ber water. The more liquid you remove the thicker the tzatziki! Alternatively, place the shredded cu،ber in a strainer and press out excess water, or pat t،roughly with paper towels. 
2. C،p garlic, sprinkle with salt, and then mash and c،p with a chef’s knife to make a paste.
3. S،e garlic paste into a medium bowl. Add  yogurt, cu،ber, mint, oil and lemon and whisk to combine.

To make Tzatziki with regular yogurt

If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. S، in 2 cups plain low ، yogurt and refrigerate until the whey has drained off the yogurt, about 3 ،urs.

Our Favorite Za’ater Pita Chips

Preheat oven to 350 degrees F. Cut 4 pitas along their seams and separate into two layers. Brush lightly with 2 tables،s oil, dividing evenly a، the pitas. Sprinkle with 2 tsp teas، za’atar and 1/2 teas، co، kosher salt. Cut pitas into 8 triangles each. Transfer to 2 large baking sheets. Bake the pitas, rotating pans halfway through, until crisp and s،ing to brown, 10 to 15 minutes. Cool before serving with the tzatziki.