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    Home » Recipes » 4th of July

    Homemade Tzatziki Sauce Recipe

    Published: Sep 10, 2018 · Modified: Jul 6, 2022 by Sally Cameron · This post may contain affiliate links · Leave a Comment

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    Looking for a creamy, healthy dip for raw veggies or as a sauce for grilled meats, fish and seafood? Look no further than this homemade tzatziki sauce. The creamy comes from Greek yogurt and the garden freshness from dill, mint and grated cucumber. Tzatziki lasts 3-4 days in the refrigerator so you can make it ahead of time. It's a perfect summertime addition to your menu.

    greek tzatziki | afoodcentriclife.com

    What is Tzatziki?

    Tzatziki is a versatile sauce of yogurt, herbs, cucumber, olive oil, lemon and garlic. It's light, refreshing and tangy. I always think of Tzatziki as Greek, but it's found in the Mediterranean cuisines of Southeast Europe and the Middle East. Thyme and parsley are also used in Tzatziki. I love making it in summer because I have all of the herbs growing in my garden.

    How to Make Homemade Tzatziki Sauce: Ingredients

    Yogurt Tips

    With a container of plain Greek yogurt, some fresh herbs, garlic and lemon juice you can put tzatziki together in no time. When choosing yogurt, go Greek. It's richer and thicker due to a straining process, and higher in protein. Be sure to buy plain only for Tzatziki; no flavors.

    If all you can find is no or low fat yogurt, try adding an extra tablespoon of olive oil for richness. Make it with 1 tablespoon then taste it. If your store carries whole milk Greek yogurt, buy that.

    Cucumber Tips

    To keep tzatziki rich and creamy, drain excess moisture from the cucumber. Use the small, crisp Persian cucumbers for Tzatziki. If all you can get is English or field cucumbers, slice them into quarters lengthwise and slice out the seeds, then grate. Grate cucumbers onto folded paper towels and squeeze out the moisture, then add to the bowl with the yogurt and herbs.

    Herb Tips

    When chopping fresh herbs, be sure they are clean and very dry. Dry herbs chop easier and don't turn into mush. To dry after cleaning, wrap in paper towels and pat out moisture, then allow to dry on the counter. You can also spin them dry in a salad spinner. Here's the one I use.

    greek tzatziki | afoodcentriclife.com
    Grating and draining cucumber for Tzatziki.

    How to Use Tzatziki Sauce

    Traditionally it's served with grilled meats, so try it alongside grilled chicken, beef or lamb kabobs.I love it with fish and shrimp too. But that's not all. Tzatziki is delicious and versatile. Serve it as a dip served with raw veggies like carrots, cucumber "chips", sweet bell peppers, even with endive leaves used as scoopers. Another option is gluten-free flatbread or if you're not GF, get some pita bread.

    greek tzatziki | afoodcentriclife.com
    greek tzatziki | afoodcentriclife.com

    Homemade Greek Tzatziki

    Sally Cameron
    Use tzatziki as a creamy dip for raw veggies or flatbread, or as a side sauce for grilled meat or fish. It's cool, creamy, and refreshing with fresh herbal flavor. Easy to make, it lasts 3-4 days in the refrigerator. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Total Time 15 mins
    Course Sauce, Snack
    Cuisine Greek
    Servings 4 servings
    Calories 81 kcal

    Ingredients
      

    • 2 5-6 ounce plain whole Greek yogurt containers
    • 2 mini or Persian cucumbers or half an English, seeded
    • 2 tablespoons fresh chopped dill
    • 1 tablespoon fresh chopped mint optional
    • 1 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 large garlic clove finely chopped and smeared into a paste
    • 2 pinches sea salt and ground black pepper to taste

    Instructions
     

    • Scoop the yogurt into a medium bowl. With a fine handheld grater, grate the cucumbers onto several layers of paper towels.
    • Wring the cucumbers dry over the sink. Add to the yogurt and stir, then stir in the dill, mint, olive oil, lemon juice, garlic, salt and pepper.
    • Cover and refrigerate if serving at a later time. Tzatziki will last 3-4 days in the refrigerator.

    Notes

    The water in a cucumber is super hydrating and delicious! When you wring out the grated cucumbers, do it over a bowl, not the sink, and enjoy the beautiful healthy juice. 

    Nutrition

    Calories: 81kcalCarbohydrates: 4gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 4mgSodium: 27mgPotassium: 157mgFiber: 0.3gSugar: 3gVitamin A: 101IUVitamin C: 3mgCalcium: 88mgIron: 0.2mg
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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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