How should I use homemade tzatziki sauce?

This recipe is great as a dip for pita bread, raw veggies, or falafel. Or, enjoy it as a condiment or dressing with main courses like grilled chicken, salmon, chicken tzatziki lettuce wraps, or beef kofta . It’s also great with wraps, sandwiches, grain bowls, and salads. You’ve got lots of options!

Can I store leftover tzatziki sauce?

Yes! Store it in an airtight container in the fridge for up to 4 days. Just give it a stir before serving, as it may separate slightly. I don’t recommend freezing the recipe, because it’s likely to become soggy and separate once thawed.

Homemade Tzatziki Sauce (10 Minutes!)

Name: Homemade Tzatziki Sauce (10 Minutes!)
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 2 Persian cucumbers (about 6 tablespoons after grated and liquid squeezed out); 227 grams (1 cup) plain whole-milk Greek yogurt; 1 garlic clove, finely grated; 2 teaspoons fresh lemon juice; 1/2 teaspoon kosher salt; 1 tablespoon fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped (optional); ground black pepper (optional); extra-virgin olive oil (optional)

Description

Skip store-bought options, and make this refreshing homemade tzatziki sauce recipe using a handful of simple ingredients in 10 minutes instead!

Ingredients

Units Scale

2 Persian cucumbers (about 6 tablespoons after grated and liquid squeezed out)
227 grams (1 cup) plain whole-milk Greek yogurt
1 garlic clove, finely grated
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional)
ground black pepper (optional)
extra-virgin olive oil (optional)

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Instructions

Prepare cucumber: Grate the cucumbers using the small holes of a box grater. Cucumbers have a lot of water, so it’s important to remove as much as you can—this helps keep the tzatziki from becoming watery. To do this, squeeze the grated cucumber using a potato ricer, if you have one. If not, place the grated cucumber in a colander (or strainer) over a bowl, sprinkle with a pinch of salt, and let it sit for about an hour. The salt helps draw out the liquid. A third method would be to place the grated cucumber in the center of a clean kitchen towel or a few layers of cheesecloth. Gather the edges, twist into a bundle, and squeeze over the sink or a bowl to get the water out.
Combine: In a medium bowl, combine the cucumber, yogurt, garlic, lemon juice, salt, dill, and mint (optional). Add fresh ground black pepper to taste. Chill until ready to use.
Serve: When ready to serve, give the tzatziki a good stir to refresh it. If you like, drizzle a little extra virgin olive oil on top for added richness and flavor.

Notes

Tzatziki typically lasts 3 to 4 days in the fridge when stored in an airtight container. Some separation is normal (especially if the cucumber wasn’t fully drained), just give it a good stir.

Category: Sauce
Method: Stir
Cuisine: Greek
Diet: Gluten Free