Tzatziki Sauce
So fresh and full of flavor, this Tzatziki Sauce is, hands down, my favorite condiment.
I’ve always been a lover of condiments. When I was in college, my roommates dubbed me the “queen of sauces”. My part of the fridge was always full of hot sauces, salsas, and salad dressings. Not a whole lot has changed since then!
I’m the person that always asks for dressing on the side when I order a salad at a restaurant and it’s not uncommon that I’ll order a few different dressings- because, choices. Am I right? I like a bit of ketchup, a bit of mayonnaise, a bit of mustard, AND a bit of bbq sauce for dipping when I’m eating a burger or fries. A girl’s gotta have options, you feel me? And, I love to dip my pizza into ranch dressing or any creamy salad dressing for that matter.
Don’t hate me for that one.
I have such a crazy love affair with Tzatziki sauce. I honestly could eat it on just about anything and as weird as it might sound, I love it on scrambled eggs. I make it most when I’m making Greek marinated grilled chicken. I like to serve it with some warm pita bread and a simple tomato and cucumber salad. It’s my summer go-to and one of my favorite meals. I always make extra so we have plenty of leftovers.
I’ve made Ttatziki with no-fat, low-fat, and whole milk Greek yogurt. Quite honestly, I think you could make it with whatever you’re used to or like best. I’m partial to the Total 2% Fage. I think it’s the perfect amount of tang and thickness. I love both the lemon juice and red wine vinegar but you could omit one or the other if you don’t have both on hand. Fresh dill is paramount as is letting the sauce sit for a bit before you serve it- the flavors need to meld. Ideally I like to make an hour or so before serving. It stays good for 2-3 days.
Hope you’re having a great week and thanks for reading! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama Cooks
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Pin RecipeDescription
A classic Greek yogurt and cucumber dip!
Ingredients
- 1 English cucumber, grated (about 1 cup)
- 2 cups plain Greek yogurt
- 1 clove garlic, minced
- 3 tablespoons minced, fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Working one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Alternately you could use a clean kitchen tea towel and wring the cucumber moisture out that way. Transfer the squeezed cucumber to a small bowl.
- Add the Greek yogurt, minced garlic, fresh dill, lemon juice, red wine vinegar, kosher salt, and black pepper. Stir to blend. Allow the mixture to rest for 20 minutes for flavors to meld. Serve, if desired, with a drizzle of olive oil.
- Refrigerate for up to 3 days.
3 Comments
Hi! Love your recipes! How do you shred your cucumber? Do you think this would work with a regular cucumber from the garden? I would take seeds out first. Thanks! Kelly
I have used a traditional cheese grater but I prefer to use my food processor. Either will work just fine! And, yes, use a garden cucumber and remove the seeds first!
Very good. I make my life a bit easier by using the food processor and then slightly salting the cucumber and leaving it in a sieve to drain a bit. Then I squeeze handfuls before step 2.
The 2% Fage yogurt is great for this.
Thanks for the good recipe.