Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive sauce.
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.
- 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.