Think of tzatziki sauce as your go-to whenever you need a burst of flavor. Grilled chicken? Yep! Veggie platter for snacking? Absolutely! Honestly, I sometimes just eat it with a spoon – it's that good! In this guide, we'll cover the classic recipe, plus some fun variations to keep things interesting. Let's get started!
How to pronounce Tzatziki?
Okay, let's get one thing out of the way – if you're sitting there wondering how the heck to say 'tzatziki', you're definitely not alone! It's pronounced [tsah-see-key]. Just think of that first bit like the 'tsa' in 'pizza.' Got it? Awesome! Now you can make this killer dip and impress your friends with your fancy pronunciation skills.
Ingredients You'll Need
- Cucumber: You want a nice English cucumber – those are the long, skinny ones usually wrapped in plastic. No need to peel, but you can if you like. The key is to get a lot of the moisture out, so we'll deal with that in the instructions.
- Yogurt: Thick, creamy Greek yogurt is the classic choice. It gives the best tangy flavor and perfect texture. If you absolutely can't find it, you could use strained yogurt, but it might be a tad thinner. Don't even think about regular yogurt – it'll be way too runny.
- Garlic: Fresh is best! Mincing it up super fine or using a garlic press gets that lovely garlicky goodness all throughout the sauce.
- Lemon juice: We need that bright, acidic zip. Start with a tablespoon, and you can always add a little more later if you like it extra tangy. You can substitute white wine vinegar, but I find lemon gives the best flavor.
- Olive Oil: Just a touch of good quality olive oil for richness.
- Dill: This is the classic tzatziki herb. It has such a fresh, summery flavor. Make sure to use fresh dill, dried just won't have the same punch! For a twist, you could try mint, or a combo of dill and mint.
- Salt & Pepper: Gotta season it up! Sea salt gives a nice flavor, and freshly ground black pepper is always a good idea.
- Za'atar: Okay, za'atar – this one's a bonus flavor. It might not be in your spice cabinet right now, and that's totally fine! I want this recipe to be easy, no weird grocery store scavenger hunts. But, if you happen to have za'atar on hand, or feel like trying something new, toss some in – it adds a super tasty, herby twist!
Step by Step Instructions: Let's Make Tzatziki!
Garlic-Infused Lemon Juice.
Mince 1-2 cloves of garlic.
Combine the minced garlic with the lemon juice in a small bowl.
Let it sit for at least 10 minutes while you prepare the rest of the ingredients for the flavors to infuse.
Strain out the garlic before using the lemon juice.
Time Saver: In a pinch? You can skip the garlic and whisk the plain lemon juice directly into the Greek yogurt. However, you'll lose that subtle garlic complexity.
Prep the Cucumber.
Grate your cucumber (I usually don't peel mine). Put the grated cucumber in a colander or on a clean kitchen towel and sprinkle with a bit of salt. Let it sit for about 10 minutes to draw out moisture, then squeeze it really well to get rid of all the excess liquid.
Tip:This step is key to preventing runny tzatziki!
Mix It Up.
In a bowl, whisk together your thick Greek yogurt, garlic-infused lemon juice, olive oil, za'atar (if using), dill, salt, and pepper.
Taste & Tweak: Give it a taste! Like it more garlicky? Add some more. Craving an extra citrus punch? Squeeze in a bit more lemon. Remember, you can always add more, but you can't take it out!
Chill Out: Pop the tzatziki in the refrigerator for at least 30 minutes to let the flavors meld. This also helps it thicken up a bit.
Perfect Consistency Tips:
- Extra Thick: If you like it extra thick, strain your yogurt through cheesecloth for an hour or two before starting.
- Looser Sauce: Like it more on the dippable side? Don't squeeze the cucumber as thoroughly or add a splash of water.
- Make Ahead: Tzatziki tastes even better the next day as the flavors develop!
My Tzatziki Technique
The good news is, tzatziki is a total breeze to make! The biggest thing to remember is that cucumbers are full of water, and that water will make your sauce way too runny. Salting the grated cucumber and letting it sit is one way to get the moisture out, but honestly, it takes forever.
Here's the trick: After salting, instead of waiting for it to drip out, just grab a handful of the cucumber and gently squeeze it over the sink. You'll be amazed how much water comes out! Do this with all your cucumber and you're good to go.
Variations: Get Creative with Your Tzatziki!
Okay, now that you've got the classic recipe down, let's have some fun! Tzatziki is a great base for all sorts of flavor experiments. Here are a few ideas to get you started:
- Spice it Up: Like a little heat? Add a finely minced jalapeño (seeds removed if you prefer less fire) or a sprinkle of red pepper flakes. This is especially amazing with grilled meats!
- Herb Remix: Not a huge dill fan? Play around with different herbs! Mint is a popular substitute, or try a combo of dill and mint. Parsley and cilantro are fun options for something completely different.
- Roasted Garlic Vibes: I love the mellow sweetness roasted garlic adds to Tzatziki! Try my roasted garlic recipe – grab a few cloves, roast until soft and fragrant, then mix it with the yogurt. It's a delicious twist!
A Few More Ideas:
- Veggie Boost: Try finely grated zucchini or carrot for a bit of texture.
- Creamy Avocado: Swap a small amount of yogurt for mashed avocado for some extra richness.
- Citrus Twist: A squeeze of lime or orange juice can add a fresh twist.
Tip: Start with small additions and taste frequently – you can always add more!
Serving Suggestions: Tzatziki Goes with Everything!
Honestly, it's easier to list what tzatziki doesn't go with! But let's break it down:
- The Classics: You can't go wrong with dipping warm pita bread in tzatziki, scooping it up with grilled chicken, chicken skewers, shrimp skewers (or souvlaki), or using it as the sauce in a gyros wrap. It's pure Mediterranean deliciousness.
- Snack Attack: Tzatziki is the perfect veggie dip! Cut up some carrots, cucumbers, bell peppers – instant healthy snack. Upgrade your crackers with a dollop of creamy, flavorful goodness.
- Beyond the Basics: Think outside the pita! Spread tzatziki on a chicken sandwich or katsu burger instead of mayo. Use it as a base for a fresh, herby salad dressing (just thin it out a bit with water or more lemon juice). Heck, I've even used it on top of scrambled eggs – don't judge, it's amazing!
Need More Inspo? I've got a whole post dedicated to "Tzatziki Pairings". We go into dips, grilled foods, creative combinations...you'll never run out of ways to use this sauce!
FAQs: Tzatziki Questions, Answered!
Aim to eat it within 3-4 days for the best flavor and texture. The cucumber will start to release more water the longer it sits, so it'll get a bit runnier.
Technically, yes, but I don't recommend it. Freezing messes with the creamy texture. If you have to freeze some, use it within a month or two and expect that it might be better as a dip or in cooked dishes rather than straight up.
This usually has to do with the cucumber! The part near the stem end can be a bit bitter. Taste a piece of your cucumber before grating, and if it's got that bitterness, chop a bit off the end. Some people also recommend peeling their cucumbers, but I find that's not usually necessary.
Full Recipe
Tzatziki Sauce Recipe
Pin RecipeIngredients:
- 1 piece English cucumber (medium) (I don’t peel it, but you can)
- 2 cups plain Greek yogurt
- 2 tablespoon Lemon juice (adjust to taste)
- 2 cloves garlic cloves (peeled and finely minced)
- 1 tablespoon olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- 2 tablespoon dried dill (or chopped fresh dill)
- 1 teaspoon Za’atar seasoning (optional)
Instructions:
Garlic-Infused Lemon Juice:
- Mince 1-2 cloves of garlic.Combine the minced garlic with the lemon juice in a small bowl.Let it sit for at least 10 minutes while you prepare the rest of the ingredients for the flavors to infuse.Strain out the garlic before using the lemon juice.
Prep the Cucumber:
- Grate your cucumber (I usually don't peel mine). Put the grated cucumber in a colander or on a clean kitchen towel and sprinkle with a bit of salt. Let it sit for about 10 minutes to draw out moisture, then squeeze it really well to get rid of all the excess liquid.Tip: This step is key to preventing runny tzatziki!
Mix It Up:
- In a bowl, whisk together your super thick Greek yogurt, garlic-infused lemon juice, olive oil, za'atar (if using), dill, salt, and pepper.
Taste & Tweak:
- Give it a taste! Like it more garlicky? Add some more. Craving an extra citrus punch? Squeeze in a bit more lemon. Remember, you can always add more, but you can't take it out!Chill Out: Pop the tzatziki in the refrigerator for at least 30 minutes to let the flavors meld. This also helps it thicken up a bit.
Notes:
- Extra Thick: If you like it extra thick, strain your yogurt through cheesecloth for an hour or two before starting.
- Looser Sauce: Like it more on the dippable side? Don't squeeze the cucumber as thoroughly or add a splash of water.
- Make Ahead: Tzatziki tastes even better the next day as the flavors develop!
Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
