Greek Tzatziki Sauce

Greek Tzatziki Sauce is made with strained yogurt and cucumber, garlic, olive oil, and dill. It’s creamy and tangy and delicious. 

One of the best things about going to a Greek restaurant or getting a carryout Gyro is the Classic Greek Tzatziki Sauce. I always ask for extra sauce on the side, first because I love it and secondly because I like having it leftover for sandwiches and as a dip with veggies. It may not be traditional but I like to add a little fresh dill to my recipe – it gives just that “little extra” fresh herb flavor and it pairs beautifully. with the yogurt and cucumber.

Classic Greek Tzatziki Sauce is not a last minute sauce, it takes some planning time because you need to strain any excess water out of the yogurt. I also strain my diced cucumber.

Here’s how I do it:

1. I place a small strainer into a bowl and fill it with plain Greek yogurt.
2. I cover the yogurt with plastic wrap and place it in the refrigerator.
3. I leave it in the refrigerator for 12-24 hours.
4. Discard any liquid in the bottom of the bowl and use the creamy yogurt for the dip.

For the cucumbers, I do the same thing. However, I diced them before I add them to the strainer.

I have a set of three strainers and use the medium sized one for this recipe:
Set of 3 Stainless Steel Mesh Strainer Colander Sieve With Handle – Small, Medium and Large 

I use this sauce as a dip for fresh veggies and pita bread, as a dipper for Greek Style Meatballs, for a spread on chicken and fish…on almost anything.

If you like this recipe, leave me a comment below…I’d love to hear from you.

You might also like these recipes:

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Greek Tzatziki Sauce

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• Author: krazykitchenmom
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 1 Cup 1x

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Description

Greek Tzatziki Sauce is made with strained yogurt and cucumber, garlic, olive oil, and dill. It’s creamy and tangy and delicious. 

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Ingredients

• 1 cup plain Greek yogurt
• 1 English cucumber – peeled and diced into small pieces
• 1 teaspoon garlic powder
• 1 teaspoon olive oil
• 1/8 teaspoon white vinegar (optional)
• 4 TBS chopped fresh dill
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

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Instructions

12-14 hours ahead of time:

1. Place a small strainer into a bowl and fill it with plain Greek yogurt.
2. Cover the yogurt with plastic wrap and place it in the refrigerator for 12-24 hours.
3. Discard any liquid in the bottom of the bowl and keep the yogurt.
4. Do the same thing with the diced cucumber.

To make the dip:

1. Stir together all of the ingredients.
2. Let it sit in the refrigerator 3-4 hours before serving.