Thick and creamy Greek yogurt is blended with cucumbers, dill, lemon and garlic to create a healthy and addictive tzatziki sauce.
Today I am sharing the Greek version of cucumber yogurt sauce known as tzatziki which is full of bright and fragrant fresh dill.
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).
Ways to use Tzatziki:
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.
We love making a big batch and storing it in the refrigerator to use throughout the week.
Your pita bread is waiting.
Can I make Tzatziki sauce with lime juice instead of lemon?
I would not recommend
Do I need to cut out the cucumber seeds when I prepare this?
That’s up to you if you’re not a fan of seeds but I don’t.
What type of Greek yogurt is used for Tzatziki?
Always use Greek (strained) plain yogurt. It is widely available.
How long does tzatziki keep for?
It can be stored in the refrigerator up to 5 days.
How to make Greek Ttatziki video:
Greek Tzatziki Sauce with Garlic and Dill
- 2 cups plain Greek yogurt
- 2 cups diced cucumber or shredded
- 1/2 cup fresh dill minced
- 1/4 cup lemon juice
- 2 cloves garlic grated
- 1/2 teaspoon salt
- 1/4 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.
Check out more Lebanese recipes on my Pinterest board!