Calling all lovers of Mediterranean cuisine, this tzatziki sauce is a cool and refreshing dip to accompany gyros, falafels, and many more of your go-to dishes.
I do not make a lot of Greek food, but the reason is down to doing it a disservice. I love Greek food and will eat it any chance I get. Moussaka, zucchini balls, gyros, seafood, and of course, olives, are all on my list of must haves when I visit a Greek or Mediterranean restaurant.
I went out to eat and a side of tzatziki sauce came with my dish. I realized just how versatile and easy it is to make, so I made a note to try it out myself. And you know what? It was not only incredibly delicious, but I realized that it goes with just about everything! Give your ranch, blue cheese dressing, or mayonnaise a rest and let this fresh, light, and tasty tzatziki sauce cover your dipping or drizzling needs for a little while.
Why You Will Love This Recipe //
- The combination of yogurt, mint, and cucumber makes tzatziki cool and refreshing. Perfect for even the spiciest of foods.
- It is a great dip to have in the fridge because it goes with a lot of different dishes, or just have it as a healthy snack with sliced vegetables.
- Tzatziki is super easy an quick to prepare.
- This sauce is so much better than store bought.
I told you this recipe was simple. A little yogurt, olive oil, and fresh produce go a long way!
- 2 cups double cream plain yogurt
- ½ cup cucumber, finely grated
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 clove garlic, crushed
- 1 tbsp dill, finely chopped
- 1 tbsp mint, finely chopped
- salt and pepper, to taste
How to Make Tzatziki Sauce // The Steps
Step 1: Using a paper towel, squeeze all the liquid out of the cucumber.
Step 2: Mix all the ingredients together except for 2 tablespoons of the olive oil. Taste for flavor and adjust the seasoning if you need to, and then drizzle the rest of the olive oil on top.
Like any homemade recipe, you can adjust the flavors as you like. Why not try some of the below:
- Spicy tzatziki: Incorporate some diced chilis, jalapeños, chili powder, or chili flakes to add some heat to this sauce.
- Vegan tzatziki: You can make this dip dairy-free by swapping the double cream yogurt for your favorite plant-based alternative, like almond or coconut yogurt. The consistency may vary, so try to opt for a thick substitute.
- Citrusy tzatziki: Crank up the aromatic and tartness levels by zesting some lemon or lime into your tzatziki sauce.
Serving Suggestions //
Have I mentioned that this sauce goes with everything? Definitely. Am I going to prove my point even further? You betcha.
- Mediterranean Pita Burgers: Drizzle this tzatziki on a Mediterranean-inspired pita burger, and you will wonder where it’s been all your life. Burger patties, pita bread, hummus, tomato, and feta, finally together at last.
- Grilled Halibut Fish Tacos: Skip the sour cream in this recipe and smother your fish taco in the fresh, citrusy, minty deliciousness that is tzatziki.
- Vegetarian Feta Burger with Tzatziki Sauce: Yes, another burger — but this one is vegetarian! Feta and tzatziki were meant to be together, and this way, vegetarians can get in on the burger love.
- Roasted Pepper Salad: This sauce goes with vegetables like peanut butter goes with jelly. The fresh sauce pairs amazingly with roasted peppers, but you can also smother any salad in its creamy glory.
Absolutely! Tzatziki actually tastes better when the flavors have had time to infuse, so feel free to prepare this sauce a day or two ahead of time.
Fresh herbs will definitely taste better, as this is quite a freshly flavored sauce, but yes. You can certainly use dried herbs instead.
For sure, you can just keep doubling this recipe as many times as you need. Just be sure to keep it refrigerated before serving!
How to Store Tzatziki Sauce //
To store your tzatziki, seal it in an airtight container and keep it in the fridge for up to 5 days. It might need a stir before you serve it, as the ingredients might separate. I would not recommend freezing this dip, as the texture can become quite watery when defrosting. So, try to only make as much as can be eaten in a 5-day period.