This creamy Greek yogurt sauce is a refreshing taste of perfection. It's versatile and can be served with warm bread and sliced vegetables, or you can use it as a dipping sauce for meatballs, lamb chops, chicken souvlaki or shawarma. It's also a great topping for baked potatoes, and you can even use it as a spread!
I love the healthy ingredients that go into a homemade tzatziki sauce! They are foods I normally keep in my kitchen anyway. One secret to a scrumptious tzatziki sauce is to use full fat Greek yogurt. As for the dill, this year I decided to get a plant, rather than a bunch- a gift that keeps on giving all summer long!
The best type of cucumber to use is the English cucumber. It's sweeter than the more common cucumber, which has many large seeds and has a slightly bitter flavor. The thinner skin makes it easier to peel with a typical vegetable peeler.
For grating the cucumbers I've experimented with a food processor like my old reliable Cuisinart, which slices them to perfection, but when I'm making a small quantity and not in the mood to make a huge mess, I prefer to use a simple box grater to shred the cucumber into fine pieces.
Once you have all the ingredients ready it's just a matter of mixing them in a bowl tasting while adding the salt and pepper.
The best tzatziki sauce is made with full fat yogurt because it has the creamiest and thickest constistency. This easy recipe is a delicious summer condiment!
1/2 cup grated english cucumber, excess liquid squeezed out
1 cup plain greek yogurt
juice of half a lemon
2 tsp chopped fresh dill or 1/2 teaspoon dried
1/4 tsp grated garlic
kosher salt and black pepper to taste
½ tbsp extra-virgin olive oil
1 tbsp chopped mint
In a medium bowl, combine the cucumber, yogurt, lemon juice, garlic, salt, dill, olive oil and mint, if using. Chill until ready to use.