Tzatziki
The creamiest tzatziki has one twist and another trick that will make so much sense once you hear them. Use as a dip for meats, or a sauce for bowls, salads or wraps.
This post may contain affiliate links. Read the disclosure policy here.
Tzatziki isn’t really a stand alone dish, but I find that I use it alongside so many things, that I decided it deserved it’s very own recipe page. I’ve tried different recipes over the years, including ones that use garlic confit instead of raw garlic, and one that adds in smoked paprika for a subtle smoky flavor, and mint for a fresh twist on the classic dill, but this is my tried and true throw it together in ten minutes version. It’s also the version I always have the ingredients for.
This variation, particularly with the substitution of sour cream for half of the Greek Yogurt, and removing the seeds from the cucumber are a trick I learned from Aliki Carter’s dad (aliki.carter on Instagram). She brought her dad, Mike, a chef and owner of Greek restaurants for many decades, onto her Instagram to share his recipe. My version is quite similar, though I simplified it by skipping the steps of stripe pealing the cucumber, and shredding the cucumber and absorbing the moisture on a paper towel (simply to save time, though I don’t doubt those added steps contribute to a delicious tzatziki).
What to serve this with:
Greek bowl: Bowls are my dinner rut go to’s because they are so customizable, though they do take a good amount of time with all of the different components. I will make yogurt marinated chicken, rice, cucumber tomatoe salad, hummus, pickled red onions, and arugala to go along with tzatziki
Greek Pita: Add some meatballs or gyro meat, arugala, feta, and pickled red onion into a pita for the perfect sauce
Greek Chicken Meatballs: Serve with these meatballs and some pita chips for an appetizer
Tips to getting this recipe right:
Use full fat sour cream and greek yogurt.
Use fresh garlic and dill.
Let the flavors marinate for a couple of hours. This can even be made a day in advance. You may need to stir it up slightly in case the liquid starts to separate from the cucumbers.
Actually remove the seeds from the cucumbers. I know this seems like a small step, but trust me it makes a huge difference in the final sauce. I ignored this step for months before finally trying it and I’m never going back.
Taste to adjust. If it tastes bland, add salt. If it tastes too watery, add olive oil. If it tastes too much like olive oil, add lemon juice.
Ingredients
1/2 cup Sour cream
1/2 cup Greek yogurt
2 cloves Garlic
2 tablespoons Olive oil
½ teaspoon Sea salt
2 tablespoons Dill
½ cup English Cucumber, finely chopped
½ teaspoon Black pepper
2 tablespoons Lemon juice (about 1 lemon)
Method
Prep the cucumber by cutting in half long ways, scoop out the seeds in the middle, then finely chop. Mince the garlic and dill.
Add all ingredients to a medium bowl, and mix together. Taste and adjust olive oil and salt as needed.
Best if allowed to marinate for a couple of hours. Serve cold or room temperature.
Tzatziki
The creamiest tzatziki has one twist and another trick that will make so much sense once you hear them. Use as a dip for meats, or a sauce for bowls, salads or wraps.
Ingredients
Instructions
- Prep the cucumber by cutting in half long ways, scooping out the seeds in the middle, then finely chop.
- Mince the garlic and dill.
- Add all ingredients to a medium bowl, and mix together. Taste and adjust olive oil and salt as needed.
- Best if allowed to marinate for a couple of hours. Serve cold or room temperature.
