Growing up, we always had plain yogurt in the fridge and I still do to this day. It is the perfect garnish for various Middle Eastern dishes including Lentils and Bulgur Wheat with Caramelized Onions or a piping hot Sfeeha (Lebanese Meat Pie) fresh from the oven.
When I have a few extra minutes, I love turning plain yogurt into a delicious side dish by mixing it with cucumbers, lemon juice, garlic and herbs. For an Indian twist, I’ll throw in chopped cilantro and garam masala to create Cucumber Yogurt Raita. For a Syrian twist, I add plenty of fresh or dried mint to create Cucumber Yogurt Mint Sauce (Laban).
Today I am sharing the Greek version of cucumber yogurt sauce known as tzatziki which is full of bright and fragrant fresh dill. We love making a big batch and storing it in the refrigerator to use throughout the week. Serve as a dip with veggies or a sauce for Garlic Rosemary Lamb Chops or Beef Shawarma.
Want to keep it vegetarian? Serve in a pita with hummus and call it a day.
Your pita bread is waiting.
- Serves: 8
- Serving size: ½ cup
- Calories: 42
- Fat: .1 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Carbohydrates: 4.1 g
- Sugar: 2.6 g
- Sodium: 169 mg
- Fiber: .2 g
- Protein: 6.3 g
- Cholesterol: 4 mg
- 2 cups plain Greek yogurt
- 2 cups diced cucumber (or shredded)
- ½ cup fresh dill – minced
- ¼ cup lemon juice
- 2 garlic cloves – grated
- ½ teaspoon salt
- ¼ teaspoon pepper
- Combine all ingredients in a medium bowl check for seasoning. Add more dill, lemon, garlic or salt/pepper if you wish!
- Serve immediately or store in the refrigerator for up to 5 days.
{ 46 comments… read them below or add one }
Thanks for sharing! I love tzatziki sauce and (whether or not I’m supposed to) I love covered falafel with it! Mmm. I’m always tricked into going to this one restaurant for their great tzatziki sauce, but now maybe I can stay home and save some money
I always order it in restaurants too but I want it all week long!! I hope you enjoy!!
Ooooooh, Liz! This looks really GOOD! Like “I want to dip everything in life in it” good!
LOL You will want to dip everything in life into it!!! xo
I’ve only recently started to use yogurt as a condiment and LOVE it. Can’t wait to try this on chicken, sandwiches, etc.
It is so so good Kim!! You will get hooked!!
I kiiiiind of just want to eat this straight from the bowl with a spoon. Cool?
Umm….I kiiiiiind of did exactly that after I took the photo. LOL
I love this idea! I love tzatziki sauce, but only used it for gyros… thanks for sharing some other serving ideas!
I’m so glad you found this post helpful!! Enjoy Patsy!
I adore tzaziki sauce on EVERYTHING! I may even add a little extra garlic and keep it all to myself…no sharing
Good thinking Heather!!! Let me know what you think.
I LOVE meat pies!! And spinach pies too. You just made me hungry and now I am craving them. I love the Tzatziki sauce to dip them in. Yum Yum.
Oh my goodness me too!!!! I could eat them daily!
OK-officially craving Greek food right now! My hubby loves lots and lots of Tzatziki when we go out for Greek food, but I’ve never made it before. Can’t wait to try this!
You will love this!!! I could eat Greek food daily.
Oh yes, tzatziki is something I could happily eat on every wrap or with every kabob that crosses my path. Great flavors, Liz!
Same here Dara!!! Mmm…now I want a kabob!!
Wow I love all the variations of yogurt sauces here! I find it so fascinating how proximity influences culture and cuisine! I am half Greek and I sure love me some tzatziki!
I do too!! It really is cool that so many regions have their own variations.
This looks amazing, Liz! What a fabulous recipe. Hope you are having a great week. Sending you big hugs from NYC! xo
Thank you friend!! You would love it.
xoxo
Such a great sauce and a little goes a long way! You made me hungry Liz (I haven’t eaten dinner yet!) and now I want a falafel platter.
Yay! Mission accomplished.
Love this sauce! I will be putting it on all kinds of food!
I put this stuff on EVERYTHING. in the world.
Yes girl!! Me too!!
As you know from my blog, I am a big fan of anything Greek or tzatziki! I never thought to serve it with hummus. And oh my god those lamb chops look heavenly!
Thank you friend!!! I am majorly craving lamb and tzatziki now!!
Liz,
This looks delicious and a reminder to buy the vat of Fage when the farm share is filling my crisper up with cucumbers. Besides in sushi, I love them in tzatziki!
Thanks!
Smart thinking!! We buy Fage in bulk too.
looks delicious. I’m going to try making some.
Yum! I love making my own tzatziki sauce too accept I think your recipe is hands down way better than mine! Must try soon!
Oh I’m sure it’s just as good!! Let me know what you think!! I’m all about tons of fresh dill and garlic.
Tzatziki is one of my favorite spreads, dips, things to eat practically with a spoon!! I have always wanted to try and make it on my own – but I’m buying so much of it from Trader Joe’s if I stop I’m afraid they’ll go out of business! I love sole sourcing companies
haha Gorgeous Liz!
hahaha I am so jealous you live near Trader Joe’s!!!! I love that place!!!! Let me know what you think!
I make a similar dip. YUMMMMMM
One of my favorite sauces of all time. Judging by the ingredients this sounds like a delicious version
Thank you so much Kathy!! I would say I have to agree – love tzatziki!!
Oh man it would take a lot of willpower not to just stick my face in that! I have been on a huge dill kick lately, and I love Greek food! Pinning for sure
I adore dill too!!!! Who needs willpower? This is good for us!!
The amounts listed are perfect. Basically, one fat cucumber and clove of garlic to every cup of Greek yogurt. (Add dill, salt, and pepper to taste – but stay light on all three.)
Allow me to add some time-consuming suggestions that make a major difference:
1) Always use Greek (strained) plain yogurt. It is widely available now. It is thick, and the non-fat variety is just as tasty. Isn’t that good?…lol.
2) After skinning, cut the cucumbers length-wise and remove the seeds (time-consuming suggestion – exhibit A)
3) Put cucumbers and garlic in a food processor/blender, and puree.
4) Pour puree into coffee filters – supported by a strainer – over a large bowl, and drain for at least a half-hour. (time-consuming suggestion – exhibit B) There will be a LOT of juice in the bowl. This is what gets rid of the “runny” consistency problem.
5) Chuck in a tablespoon of olive oil per 8 oz.
6) Slop it all together (finally!). Thoroughly. Taste and adjust seasonings.
7) Let meld in the fridge a few hours. (time-consuming suggestion – exhibit C)
8) Put it on everything you eat.
Even dirty socks are edible with this stuff. Tastes too good to be so damn good for you. But it does and it is.
How do I get a bad picture of myself running up with my posts, to replace that really bad lemon? I hate all my pictures, but they look better than a lemon. I think.
You need to have an avatar- google it!
This has to be my favorite spring/summertime go to sauce. Only thing I don’t put it on is my Cheerios!! It is just yummy. Btw your blog I found thru Pinterest and so glad I clicked that link
Thanks for finding me Barb! Too funny about Cheerios…I’m with you on that.
{ 3 trackbacks }