by Holly
©Cook Crave Inspire by SpendWithPennies.com
Tzatziki sauce is my favorte part of going to a Greek restaurant! It’s deliciously fresh and easy to make!
I put it on everything from pita bread to chicken and my daughter loves to take it to school for with pita or veggies as a lunch! There are lots of different versions of tzatziki, some don’t use lemon, some use mint instead of dill… but this is definitely our favorite!
If possible you’ll want to use fresh lemon and dill for the best results! If you are using dried dill you’ll want to use about 1 1/2 teaspoons in place of the fresh dill. I’ve made this with both Greek yogurt and plain yogurt and had great results with both. I do find that a fat free yogurt doesn’t taste as good as the ‘real’ stuff.
Items You’ll Need For This Recipe
* Yogurt * Grater * Cucumber *
GREEK TZATZIKI (YOGURT CUCUMBER DIP)
Ingredients
- 1 1/2 cups plain yogurt
- 2 tablespoons olive oil
- 1 english cucumber
- 1 clove garlic
- 1 tablespoon dill
- 1-2 tablespoons fresh lemon juice
- salt & pepper
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Instructions
- Peel, seed and shred cucumber.
- Juice lemon and set aside.
- Combine remaining ingredients in a large bowl. Stir in cucumber.
- Allow flavors to blend at least 30 minutes before serving. Serve cold.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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I would use lots more garlic! The cucumber could be pressed into a colander to remove more of the moisture. The sauce will stabilize a lot longer if there isn’t so much moisture. Since tzadziki is a Greek sauce, I am following the Greek style. It’s used in gyro, with fried fish and with lamb kabobs. I love it! I enjoyed reading your recipe.
Thanks for your great tips Stephanie! So glad you love this recipe.
Fresh and delicious!! I will be making again!
I am so glad you enjoyed this recipe Michelle!
Very nice blog post. I absolutely appreciate this site. Thanks!
Hi Holly, I made the Tzatziki for New Year’s Eve, it was such a hit with the beef mince Kofta’s,
Thanks heaps,
Gavin.
I am so glad you enjoyed this recipe Gavin!
We had to stray from the store bought versions – they just weren’t cutting it. Love this version! I may have got carried away with the yogurt (greek plain) and I think that became somewha obvious. Would it be best to counter this with more garlic, dill and/or lemon?
Lol- I was wondering the same thin Sharon!
I made this and it turned out amazing. Thanks!!
Awesome!! :) Enjoy!
When do we add the lemon juice? just before serving?
The lemon juice is added with the remaining ingredients.
I added a half amount of Greek yogurt to half amount of sour cream with a sprinkle of thyme to it and it was fantastic. Love your recipes!!!
I’m so glad you enjoyed it Shashi! This is definitely a staple in our house too! :)
This recipe is a definite keeper !
I have made it several times now using Greek yogurt. I only make half of the recipe as the full amount is more than enough for my family.
I use it on souvlaki/kabobs rather than buying store bought tzatziki as I find the store bought version so salty.
So glad you enjoyed it! I agree, so much tastier than store bought!
I was just wondering how long this will keep for? Not sure if you’ve done any experimenting with making it ahead and freezing it. I’m pregnant, and trying to make ahead healthy things to freeze to make the newborn phase easier. I’d assume a month in the freezer, but if you’ve already tried it and know, that’d be great. Thank you!
Hi Tedi, I have not tried freezing this, but I think a month is a fair estimate. I have purchased the frozen Tzatziki before, so I think this will freeze well too.
By “seed and shred cucumber”, do you mean core and grate? Can I food process all this together or will that ruin the texture?
Yes, core and grate. I wouldn’t recommend food processing this recipe.
Finally found this receipt that I can make my own dressing!!
Going to make this for our women’s ministry seminar …
What is the chip (or cracker) that is shown in the picture? Is there a recipe for that or where we could purchase?
Those are greek pita bread. They’re a soft pita a little bit thicker than a traditional pita. I purchase them at the grocery store bakery. Brush will a little olive oil and a pinch of oregano & seasoning salt. Lightly brown in a pan. Serve warm.
Enjoy!
Great dip! Next time I’ll use a thicker yogurt, didn’t use Greek…. Grated the garlic, added a lemon juice a little bit at a time.. Very tasty, just like what you would get at a restaurant! Thank you!
SO glad you enjoyed it!
Yum! My hubby and I LOVE chips and dip. We might have to give this one a try. A chips and dip we don’t have to feel quite so guilty about :)