If you’ve never heard of tzatziki sauce (pronounced: tut-ziki), I’m glad you stopped by. I could eat this stuff by the bowl. It’s a sauce that’s healthy, incredibly easy to make, and can be used for a variety of purposes, such as a dip for veggies or crackers, drizzled over grilled meats like chicken or lamb, scooped onto salmon before baking in the oven, or my personal favorite, as a sauce with falafel. If you’ve never heard of falafel… oh my… read about that here.
There are many different variations of Tzatziki sauce, as this sauce is made all over the world. Perhaps it’s best known for it’s use with Greek and Middle Eastern foods. I usually don’t measure the ingredients, but just throw them all in a bowl and let it sit in the fridge overnight. It actually tastes better the longer it sits.
Homemade Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1 small seedless cucumber, peeled and grated
- 1 large garlic clove, minced
- 1 tsp dry dill or 1 Tbsp fresh dill
- the juice from 1/2 lemon
- a pinch of both salt and pepper
- extra virgin olive oil (for garnish)
- Peel and grate cucumber. Remove excess liquid by wrapping grated cucumber in paper towels and squeezing.
- Add all ingredients to bowl and mix with fork. Let sit in fridge for at least 30 minutes, preferably overnight. Garnish with a drizzle of extra virgin olive oil before serving.
Adapted from: What’s Gaby Cooking