Tzatziki sauce is SO easy to make at home, and it’s a much healthier alternative to mayo-based dips and spreads. This version is a delicious, authentic recipe straight from my Greek aunt, who is the family authority on cooking and Greek recipes. You’re going to fall in love with this cool, creamy sauce! Greek yogurt is used as a base, with grated cucumber, dill, extra-virgin olive oil, lemon juice, and just a little bit of garlic added in. It’s a perfect staple for the Mediterranean diet. Greek yogurt is easy to find at any grocery store. It’s important to use Greek yogurt to make Tzatziki sauce, since it’s thicker than regular yogurt. Before Greek yogurt became commonplace, you had to strain plain yogurt in a mesh sieve lined with cheesecloth overnight so the water would drip out of it and the yogurt became thicker. So if you only have regular yogurt available, you can do this in a pinch.
The key to thick, luxurious Tzatziki Sauce is to make sure there’s as little liquid as possible. In addition to using thick Greek yogurt, it’s important to make sure as much liquid as possible is removed from the cucumbers. Here’s how to prepare the cucumbers. To do this, you’ll need a bowl, a mesh sieve, a clean towel (paper will do), and a heavy can or jar. First, peel the cucumbers. Normally, I like eating the peels of a cucumber, but peeling them will guarantee a silky smooth Tzatziki sauce without any interruptions by bitter, crunchy cucumber peels. Next, cut the cucumber in half lengthwise and use a spoon to scoop out the seeds and discard. NOW you’re ready to grate! Grate the cucumbers and place them in a mesh sieve. Then, place the sieve over the bowl. Sprinkle just a pinch of salt on the cucumbers and gently toss to combine (salt will help draw out the water). Place the towel on top of the cucumbers, and place the jar on top of the towel. After about 5 minutes, you’ll see that a lot of the liquid from the cucumbers has accumulated in the bottom of the bowl. One final step- give the cucumbers a little squeeze in a dry, clean towel to get that last remaining moisture out. Phew! I promise the rest is super easy.
While you’re waiting for the cucumbers to drain, you can mix up the rest of the ingredients. Greek yogurt, fresh dill, minced garlic, lemon juice, extra-virgin olive oil, and salt. That’s it! First, let’s talk about the dill. I just love the flavor of dill with almost anything, and I think it pairs so well with the flavors of the cucumber and the lemon juice. And it also holds up well and retains its color, so it’s great if you plan on making this ahead of time. But some people like to use fresh mint (or dried mint), chives, or a mix of herbs. You can use whatever you want or whatever you happen to have growing in your garden! I think basil would be a fun twist, too. Now, about the garlic. I used only a very small amount of fresh minced garlic, and I highly recommend you don’t go too crazy with the garlic here. Many people add a lot of garlic to their Tzatziki sauce – up to two or three whole cloves. I only used one very small clove, which equated to about 1/4 of a teaspoon, if that. I don’t like too much fresh garlic, as I think it overpowers the flavors and it also makes my digestion a bit off. Use a microplane zester to ensure it’s minced very finely. You do you, though – if you’re a garlic lover, throw more in! That’s the beauty of this sauce. It’s so flexible.
I recommend serving this Tzatziki sauce as an appetizer with crudités and pita chips or pita bread, drizzled with a little bit of extra-virgin olive oil and garnished with more herbs. It’s a healthier alternative to veggies and ranch to serve at your next get-together. OR, use it as a dip for Greek meatballs (Keftedes) or homemade potato chips. And it’s awesome as a spread on sandwiches or homemade gyros.
If you like this Easy Authentic Tzatziki Sauce recipe, you’ll love this Tzatziki Greek Yogurt Chicken Salad, this Quick and Easy Classic Hummus, this easy dill dip, and this Sesame Cucumber Spiralized Salad. Here’s the printable recipe! And a special thanks to my Aunt Viki for sharing her recipe!
