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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:
- I place a small strainer into a bowl and fill it with plain Greek yogurt.
- I cover the yogurt with plastic wrap and place it in the refrigerator.
- I leave it in the refrigerator for 12-24 hours.
- 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.
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Greek Tzatziki Sauce
- Total Time: 5 minutes
- Yield: 1 Cup 1x
Description
Greek Tzatziki Sauce is made with strained yogurt and cucumber, garlic, olive oil, and dill. It’s creamy and tangy and delicious.
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
Instructions
12-14 hours ahead of time:
- Place a small strainer into a bowl and fill it with plain Greek yogurt.
- Cover the yogurt with plastic wrap and place it in the refrigerator for 12-24 hours.
- Discard any liquid in the bottom of the bowl and keep the yogurt.
- Do the same thing with the diced cucumber.
To make the dip:
- Stir together all of the ingredients.
- Let it sit in the refrigerator 3-4 hours before serving.
- Prep Time: 5 minutes
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