This Easy Tzatziki Sauce recipe is super simple to make and a must for pairing with Greek gyros. It’s also a delicious dip for veggies or pita chips, as a sauce for fish, as a dressing for salad, or a topping for burgers or sandwiches.
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If you’re planning to make Greek gyros, then you’ll definitely want Tzatziki Sauce to serve with them. I have found pre-made tzatziki sauce at my local grocery store, but honestly, it’s so easy to make, you can make it on your own. You’ll only need a handful of ingredients and it mixes up in one bowl.
This tzatziki sauce recipe is a perfect accompaniment to our Slow Cooker Greek Chicken Gyros. Together, they make one of the easiest dinner ideas — plus they have plenty of fresh ingredients and are full of great flavor. Our gyro recipe is also very customizable, so if you have someone who doesn’t like onions or tomatoes, for example, they can just leave them off. The slow cooked chicken inside of warm pita bread, with a bit of tzatziki sauce, is delicious. It’s a meal that the entire family will be able to enjoy.
How to Make Tzatziki Sauce
To make our Easy Tzatziki Sauce recipe, you’ll first start with the cucumber. We recommend using an English cucumber because we find these to be less watery. English cucumbers are generally long and skinny and have a plastic shrink wrap around them. They usually cost a bit more than other cucumbers, so if the cost is an issue for you, feel free to purchase the less expensive cucumbers in your produce section.
While the English cucumber may not have as much water in them as other cucumbers, they still do have some. After peeling your cucumber, cut it in half lengthwise. Take a spoon and scoop out the middle seeded area and discard. Grate the seeded cucumber and place it into a fine mesh strainer. Press down on the cucumber with a paper towel, paper coffee filter, or even just your hands to remove any excess water. If you have cheesecloth, you could use that instead. The goal here is to get rid of as much of the water as possible so that your tzatziki sauce has a nice thickness and isn’t watery. Leave the cucumber in the strainer while you mix up the remaining ingredients.
TIP: If you prefer, you can also finely chop the cucumber rather than grating.
What Type of Yogurt for Tzatziki Sauce?
For the Greek yogurt, we have had the best results using a full-fat yogurt — not light or reduced fat. Nowadays, there are many excellent Greek yogurt brands at the grocery store. We would recommend using one that you already enjoy. For us, we generally buy one of the Greek yogurt brands that we can buy for the best price on our grocery shopping trips (usually Greek Gods, Zoi, Chobani, or FAGE).
Fresh Dill or Dried Dill Weed?
We love dill in our home, so this tzatziki sauce recipe uses plenty of fresh dill. But, unfortunately, there are times that my grocery store is out of fresh dill. In this case, I will turn to dried dill weed, which I keep in our pantry. If you use dried dill weed (available in the baking aisle near the spices and herbs), you’ll want to use half of the amount I have listed in the recipe at the end of this post. Of course, you can always add more, but I would only add half and determine — after tasting — if you would like to add more.
How Long is Tzatziki Sauce Good For?
If you have leftover tzatziki sauce, it can be stored, covered, in the refrigerator. For best results, we recommend using it within for about 3-4 days. Depending on how fresh your cucumbers were, you might have success keeping it for 5-7 days, but we find that it’s best when consumed within 3-4 days. The leftover tzatziki sauce is a delicious dip for veggies or pita chips, as a sauce for fish, as a dressing for salad, or a topping for burgers or sandwiches.
You can find the full recipe for our Easy Tzatziki Sauce below. If you like this recipe, we’d love for you to share it on Facebook or pin it on Pinterest. If you do make it, post a photo on Instagram and tag us at @MemorableBites!
Easy Tzatziki Sauce Recipe
1 English cucumber, peeled and seeded
1 cup Greek yogurt, plain
2 cloves garlic, finely minced
3 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon salt
1/8 teaspoon black pepper
Grate the cucumber. Place into a strainer and press out any excess liquid by pressing down on the grated cucumber with a paper towel or coffee filter. If you prefer, you can do this by straining with cheesecloth or pressing and squeezing with your hand.
In a medium bowl, combine the remaining ingredients. Stir in cucumber.
Cover the bowl and refrigerate for at least 1 hour, or overnight.
–If you don’t have access to a grater, you can also finely chop the cucumber.
–When choosing a brand or variety of Greek yogurt, we’ve had the best results with name brands and full-fat yogurt (not light or reduced fat).
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