Tzaziki is a yogurt based dip or sauce commonly paired with Greek, Mediterranean, and middle eastern dishes. It is super easy to make, and your homemade version will be better than anything you buy at the store.
In this post, I give you a basic Tzaziki recipe but you can customize and craft to your liking. Adjust the amounts of the ingredients to your taste (garlic, salt, lemon, etc.). Adjust the amount of cucumber for a chunkier result. Add different herbs like mint or parsley…. It all comes together quickly and easily. Serve it with pita chips, along side hummus, in gyros or kebabs, or part of a charcuterie or veggie plate at your next dinner party.
Only one note here to call out here, is that the key to this dip is making sure you’ve squeezed out the liquid from the cucumber, otherwise your sauce will be a runny mush. I do this by grating the cucumber (whatever amount I want to use) and squeeze out its liquid using a strainer bag. You can also use a cheese cloth or a thin kitchen towel. Keep the cucumber juice for your next cocktail – cucumber margarita or cucumber-mint gin and tonic, anyone? 😀
Tzaziki Sauce
Ingredients
- 1½ cup plain greek yogurt, see notes
- 5 cloves garlic, grated or finely minced
- 1/2 tbsp olive oil
- 1/8 cup fresh lemon juice
- 1/8 cup fresh dill, chopped
- 1/2 cup grated cucumber (pressed of its liquid), see notes
- 1 tsp salt
How I Make It
- Grate the cucumber and squeeze out all its liquid. This step is important or else your sauce will be watery, so don't skip it! (Save the cucumber juice for some cocktails).Combine all ingredients together and chill for at least 30 minutes for all the flavors to come together.
Notes
- You can use low fat or non fat yogurt if you prefer but the results will not be as thick, but runnier.
- You can use more or less cucumber depending on how chunky you want you dip.
- Add more or less garlic to your preference.
