This authentic Tzatziki Recipe is homemade with grated cucumbers, fresh dill and plain greek yogurt. It’s creamy, delicious and great on more foods than just gyros!
The Sauce of My Dreams
I’ve never been to Greece. But if I were chilling on Santorini Island eating some authentic Greek food, this tzatziki sauce would be there. Definitely.
When I discovered tzatziki sauce, I knew I needed to find out how to make it at home. And you guys, this is the best sauce EVER! This is the authentic, real deal, best tasting Tzatziki I’ve ever had. And I’ve had a lot of Tzatziki.
It’s common knowledge that Tzatziki goes great on gyros, but there are so many additional options for this yummy Greek sauce. You can use it as a dip for cucumbers, carrots or other vegetables or even pita chips. You can use it on falafel or in wraps or sandwiches! Don’t limit yourself to eating this authentic tzatziki just on gyros. OK?
- Plain Greek yogurt
- Olive oil
- White vinegar
- Garlic cloves, minced
- Fresh dill, chopped
- Large cucumber, unpeeled grated and squeezed to drain excess liquid
How to Make Tzatziki Sauce
- In a bowl, stir together the yogurt, olive oil, vinegar, garlic and salt. Cover and refrigerate overnight. (This will help the flavors develop!) If crunched for time, you can mix all of the ingredients together and serve the same day you make it. However, letting the sauce sit overnight does wonders!
- Place the grated cucumber between several paper towels and wring out the excess liquid over a sink.
- Stir the grated cucumber and fresh dill into the sauce. Serve chilled.
Can you make Tzatziki Sauce in Advance?
Yes. Once made, cover and store in the fridge for 3-4 days.
Tools Used for This Recipe
What to Eat and Serve With Tzatziki Sauce
Tzatziki sauce goes great on gyros. However, you can pair it with plain meat, fish. Use it on falafel, in wraps, on burgers, sandwiches. Use it as a dip with veggies, chips, pita bread.
- Where does tzatziki sauce come from? — I figured you guys would ask this question, so I did some reading. It looks like tzatziki sauce is the Greek adaptation for the Indian raita sauce. It’s dated back to the Ottoman empire (which was established in the 13th century!) You can read up more about it from The Traveling Cook Abroad.
- Is tzatziki sauce good for you? — Tzatziki sauce is known as being “healthy” since it is low in fat and low in calories.
- Is tzatziki sauce dairy free? — I’m sure there are dairy free tzatziki sauce recipes out there, but tzatziki sauce is most commonly made with a yogurt base. You’d have to find a dairy-free yogurt to make this recipe dairy free.
- Is tzatziki sauce gluten free? — Most yogurts are gluten free, so I’d imagine this one is. I would double check the ingredients list on the Greek yogurt brand you buy just to make sure, though! Better safe than sorry in my book.
- Why is my tzatziki sauce watery? — If you find that your tzatziki sauce is watery, it’s probably because you either didn’t squeeze the water out of your grated cucumbers or you didn’t squeeze out enough water from your grated cucumbers. This is an important step, so make sure you get all that water out. This will make it less watery.
- Can tzatziki sauce be frozen? — Since the level of dairy in this recipe is low, you can freeze this sauce. However, the sauce may separate once thawed from the dairy in the Greek yogurt. Also, cucumbers can become a bit mushy after being frozen, so keep that in mind. With everything else, once frozen, consistency can be affected.
More Delicious Recipes
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 garlic cloves - minced
- 1/2 teaspoon salt
- 1 tablespoon fresh dill - chopped
- 1/2 large cucumber - unpeeled, grated, and squeezed to drain excess liquid
- In a medium sized bowl stir together the yogurt, olive oil, vinegar, garlic and salt. Cover and refrigerate overnight. (This will help the flavors develop!)
- Place the grated cucumber between several paper towels and wring out the excess liquid over a sink. After doing that, stir the grated cucumber and fresh dill into the sauce. Serve chilled.
- You can make this in advance. Once made cover and store in the fridge for 3-4 days.