Homemade Greek Tzatziki

By Sally Cameron on September 10, 2018

Appetizers & Snacks, Sauces and Condiments, Vegetarian

Looking for a creamy, healthy dip for lunch boxes with raw veggies, afternoon snacking, or for friends and family gatherings? Look no further than this homemade Greek tzatziki. Tzatziki is also great as a side sauce for chicken kabobs, and grilled shrimp or fish. The creamy comes from Greek yogurt with freshness from dill, mint and grated cucumber. And it lasts 3-4 days in the refrigerator, so you can make it ahead of time.

greek tzatziki | afoodcentriclife.com

Homemade Tzatziki

With a couple of containers of plain Greek yogurt, some fresh herbs, garlic and lemon juice you can have tzatziki together in no time. When choosing yogurt, definitely go Greek for it’s thickness and higher protein, and plain only; no flavors. All I can find at the store is no to low fat yogurt, so that tablespoon of olive oil adds a bit or richness. If your store carries whole milk yogurt, try that.

greek tzatziki | afoodcentriclife.com

How to Serve

Tzatziki is delicious served with raw veggies like carrots, cucumber “chips”, celery, and sweet bell peppers, even with endive leaves used as scoopers. Traditionally it’s served with grilled meats and it works with seafood too. Another option is gluten-free flatbread, which is one thing I want to come up with a recipe for, so stay tuned.

greek tzatziki | afoodcentriclife.com

Homemade Greek Tzatziki

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. 
Course Sauce, Snack
Cuisine Greek
Keyword Tzatziki
Prep Time 15 minutes
Total Time 15 minutes
Servings 4

Ingredients

  • 2 5-6 ounce plain 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. 

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