This creamy and refreshing Tzatziki is perfect on everything from wraps to salads.
I’m half Greek, so it should come as no surprise that you’ll often find some tzatziki sauce in my fridge. I’d like to say it’s always homemade, but sometimes I compromise and buy the store-bought stuff, which, I got to say, isn’t half-bad. But my absolute favorite place for tzatziki is a takeout joint called Gyro Palace.
Gyro Palace specializes in, you guessed it, gyros. It’s cheap and delicious, and I love to slather their tzatziki on everything, even my fries. I don’t know Gyro Palace’s ingredients for their sauce, but I think my version comes pretty darn close. So when I can’t make it to Gyro Palace, and I’m feeling inspired, I’ll whip up my own batch. And you know what? It’s pretty good!
Traditionally made with Greek yogurt, fresh dill, mint, and a touch of garlic, tzatziki boasts a tangy, herby flavor. One of my daughters hates creamy spreads like mayo, but boy, she loves this stuff! She likes the cucumber’s texture and the citrus from lemons—we Greeks love our lemons. In fact, I usually splash in a little extra. So, if you’re planning your own Greek feast or just want a delicious spread for your wraps, give tzatziki a try!
Is Tzatziki Healthy?
Absolutely! Thanks to the Greek yogurt base, tzatziki is naturally low in calories and high in protein. Plus, Greek yogurt is a source of probiotics, which support gut health. To my vegan friends, you could make this vegan. Simply swap the Greek yogurt with a plant-based alternative. Try to get your hands on Kite Hill’s vegan Greek yogurt—it tastes surprisingly close to the real stuff.
Why Squeeze the Cucumber?
You’ve heard of squeezing a lemon, but a cucumber? I know it sounds weird, but there’s a method to the madness. Cucumbers naturally hold a lot of water and, incidentally, taste refreshing in a glass of water. However, all that excess liquid will thin out your tzatziki. Squeezing the grated cucumber helps maintain that thick, creamy consistency you need for this sauce.
How to Make Ahead and Store
If you want to make the sauce ahead of time, go for it. Tzatziki’s flavor actually improves after a few hours in the fridge! Either way, store it in an airtight container for up to 4 days. I have stored tzatziki for up to 1 week with no issues in terms of taste. However, once you hit day 5, the sauce starts to separate. Even after you squeeze the cucumbers, there’s still some water left over. Just give it a good stir before serving and add a dollop of extra yogurt if needed.
Serving Suggestions
Tzatziki may be Greek, but it’s wonderfully versatile! It goes great on this Superfood Greek Yogurt Chicken Salad Sandwich With Honey Mustard and is even as a delicious dip for Greek Fries and blanched broccoli. Serve it with Air-Fryer Falafel for a classic pairing, or use it as a cooling sauce for Mediterranean Grilled Stuffed Peppers.
It also is a fantastic side for Oven-Cooked Top Sirloin Steak and a refreshing addition to a Mediterranean Quinoa Salad. And while this recipe isn’t exactly authentic, tzatziki makes for a creamy contrast to these savory Greek Turkey Meatballs With Feta. Or add the sauce as a topping to Greek Yogurt-Marinated Chicken With Zucchini Noodles.
Ingredients
- 2 small cucumbers
- 1 cup whole-milk Greek yogurt
- 1/2 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove minced
- ¼ teaspoon sea salt
- 1 tablespoon dill chopped
- 1 tablespoon mint chopped (optional)
Instructions
- Finely grate the cucumbers.
- Place them in a cloth or tea towel and squeeze to drain the water. Set aside.
- In a bowl, combine the yogurt, finely grated cucumber, minced garlic, olive oil, chopped dill/mint, lemon juice, and salt.
- Mix well until combined. Serve in a bowl as a side dish or dip!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Cucumbers are not listed as an ingredient. How many are needed?
Hi Susan, you need 2 small cucumbers. They were missing from the recipe card, updated now. Thanks a lot for flagging!
What kind of mint, peppermint or spearmint?
You can use either but spearmint is probably a bit better so I would use that is you have access to both.