Greek Tzatziki Sauce
Dorie Greenspan’s classic Greek Tzatziki Sauce is a versatile condiment that’s super simple to prepare. Use as a dip, sauce or even a salad dressing!
Greek Tzatziki Sauce
This Friday, the French Fridays with Dorie crew and I packed our bags and took a journey out of France and into Greece to nibble on veggies with a light and summery cucumber and yogurt dip. Tzatziki is a simple recipe composed of Greek yogurt, minced cucumber, lemon, garlic, dill, and mint. Refreshing and healthy, this tzatziki or Greek Yogurt Sauce is perfect for casual noshing on the patio before dinner yet gourmet enough to serve to company.
How to Make a Greek Yogurt Sauce
- Using Greek yogurt eliminated the step of draining the regular stuff, but both work well.
- A cup of minced, salted then squeezed dry English cucumber was mixed with 2 cups of yogurt, 2 tablespoons of lemon juice, 1 tablespoon of extra virgin olive oil, minced garlic, dill and mint.
- Dorie suggested using tzatziki to top sandwiches, burgers or even as the dressing for a tomato salad. I stocked up on lovely summer veggies and served it with crudites.
- I found this rather bland at first try, so decided to give it some time in the fridge to allow the garlic, et al., to infuse into the dip. It was much improved hours later.
I’d use this Greek tzatziki sauce as a taming influence on a boldly flavored sandwich or as a dip for a spicy chip. I have never been a huge fan of tzatziki, so even though this certainly was an excellent recipe (my fellow Doristas will attest to that), I doubt I’ll be making it again any time soon…
PS…I left out the mint due to you know who’s food proclivities! But totally forgot that the cukes would also be a deal-breaker!
- Marinated Lamb Kabobs
- Baklava Recipe
- Greek Salad Recipe
- For more entertaining inspiration, go to my Appetizer Recipes.
Dorie Greenspan's Tzatziki
A classic Greek yogurt sauce with garlic, herbs and yogurt
- 2 cups greek yogurt or regular yogurt, drained overnight in a colander lined with cheesecloth over a bowl
- 1 cup coarsely grated cucumber (seedless)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2–3 garlic cloves (split, germ removed and minced)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh mint
- Salt and pepper to taste
- Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. Drain well and add it to a bowl together with the yogurt.
- Add the rest of the ingredients, mix well, check for seasonings and serve cold.
Amount Per Serving: Calories: 39Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 37mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 4g
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59 Comments on “Greek Tzatziki Sauce”
I finally got to this one and what I didn’t use for my lunch I ended up eating with a spoon. So good. Cukes are a dealbreaker too? Really? Even in cocktails?
Sorry I’m so late to the party, but my weekend was so busy with showers and birthday parties. Your tzatziki looks delicious…I really enjoyed this! However, I was the only one eating it!
I love Tzatziki. I’ve never made it but I’d love to try it.
You did such a lovely job by pairing this with those gorgeous veggies. I just had photos of Naan when I made mine and it didn’t quite “pop”. Makes the dish much more photogenic and your pics are great ! Too funny about pleasing all the taste testers 🙂
Look at that dollop of feathery, fluffy, velvety, smooth dip!
Thank you for introducing me to this lovely idea. Fitness-freaks like me would fall in love with your dip right-away, I bet 🙂
It is so nice that Greek yogurt is readily available now so that we don’t have to strain the yogurt anymore. Tzatziki is one of my favorite sides when preparing a Greek meal.
Ha! Ha!.. deal breakers. You remembered the mint.. not the cucumbers. Cooking for your family is somewhat cooking for mine… You have to always keep all their “deal breakers” in mind too. I really like tzatziki…. but it has to be bold in flavor with the garlic. I love how creamy yours looks. 🙂
Simple and wholesome!
Tzatzkiki is one of my favorite dips ever!!
LOL Lizzy, your honesty is refreshing.
I’m a huge fan of tzatziki and I totally agree that leaving the garlic to infuse is a good idea! A shame that you didn’t love it though 🙂
I love the huge sprig of dill on top! Yum!
We just love tzatiki…. We eat it with pita chips or celery!! The best one we had was in Santorini.. Ahh.. to go back there…
I’d love to have some of that tzatziki with lamb kebabs! Yum!
Liz, your fresh summer veggies are a wonderful accompaniment for the tzatziki – it looks very fresh and so appetizing – but I have to agree with you, there are quite a few other dip/sauces out there that we prefer, not that this was not good, it is just a bit bland and it has gotten such a bad rep around here, that it always seems a bit of a task to look beyond that! Still, a nice recipe and your presentations are always fabulous – a real pleasure to look at!
Have a lovely weekend. Liz!
My fav, love tzatziki, looks great!!
So I suspect you enjoyed this… try it with a little mint for yourself.. I really think the fresh mint and dill is what made this an exceptionally good Tzatziki recipe.