Homemade tzatziki sauce is a simple cucumber and greek yogurt sauce even a child can make. So tasty and great to use as a dip, too.
When I first started this blog, I wrote a recipe post for gyros and tzatziki sauce and was just winging it as I truly had no idea what I was doing (meaning the blogging part, not the cooking part)!
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Sharing two different recipes in one post makes it very confusing when it comes to searching for recipes, so today I am re-sharing my tzatziki sauce recipe separately from the gyro recipe, along with some updated photos. Click the photo below for the recipe.
I hope that you’ll love this sauce as much as I do. It’s so simple to prepare, and as it is made with Greek yogurt or labne, is quite nutritious, too. Don’t just use it on gyros or falafel as it’s great as a dip with veggies, or instead of mayonnaise in wraps and sandwiches.
Tzatziki Sauce
I’ve been making this so long, I don’t remember the original source! Makes 2 cups
FULL PRINTABLE RECIPE BELOW
Place the grated cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for 20-30 minutes.
Drain, then squeeze the cucumber in a kitchen towel (or a strong paper towel) to remove the rest of the liquid.
Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use.
This sauce is best chilled for at least three hours before serving.
It’s definitely a must with gyros!
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Easy Healthy Homemade Tzatziki Sauce (Cucumber & Greek Yogurt Sauce)
A tangy, yogurt and cucumber based sauce that's not only great with gyros and falafel, but as a dip for veggies, too.
Ingredients
- 16 oz Greek yogurt or Labne
- 1 medium cucumber or about 3 Persian cucumbers, grated
- Kosher or sea salt
- 2 tsp finely minced garlic
- 1 tbsp extra virgin olive oil
- (optional - a dash or two of garlic powder or salt)
Instructions
- Place the shredded cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for about half an hour.
- Drain, then squeeze the cucumber in a kitchen towel or strong paper towel to remove the rest of the liquid.
- Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use. This sauce is best chilled for at least three hours before serving.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving:Calories: 72Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 96mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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I added mild horseradish sauce and store bought Tzatziki sauce both to add some zing.
Great recipe
In Cyprus, the tzatziki is little heavier in fresh garlic, we use fresh lemon juice instead of vinegar, And we also add fresh chopped mint
Yum!!
Can you freeze this in small freezer containers?
Hmmm, good question as I’ve never done it, but my gut is no. The yogurt would probably be okay, but highly doubt the cucumber would be. Think it’d get gooey and gross.
[…] them is on Greek-style pita bread (done this way without oil, you can make your own). Spread some Tzatziki sauce on the bread, then add your desired veggies (tomato, lettuce, sliced cucumber) and falafel […]
[…] You can find the recipe for Tzatziki Sauce here. […]
I’m going to second what Fyllenia said since I’m also Greek (sort-of: 30-year resident of Greece) and according to my possibly-biased family, I make ‘the absolute best’ tzatziki.
However, I’d suggest that a great tzatziki needs far more than a teaspoon/tablespoon of both olive oil and vinegar. In fact, every time I make it (with my son patiently tasting) I’m surprised how much it needs of both.
In order for the mixture to take a higher amount of added liquids, however, the yogurt really does need to start as dry as you can make it. If you have time, draining it overnight in a cheesecloth-lined strainer is great, but otherwise, squeezing the bejesus out of it in a cloth works too. The end result should be more like cream cheese than anything liquid.
And, past that, I always add a ton of fresh dill, although that’s certainly optional.
Let me know if you give our version a try and like it!
[…] Tzatziki or your preferred healthy dip, with cut up […]
As a Greek I can tell it is an original recipe but here is a little secret for extra flavor, try adding a table spoon of vinegar and serve with a couple of table spoons of olive oil on top.
Oh goodness, thank you for that, Fyllenia!! I am a vinegar fiend, so you told this to the right person! Will try it tomorrow! :)