Our Favorite Tzatziki Sauce Recipes

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TZATZIKI SAUCE RECIPE



Tzatziki Sauce Recipe image

Creamy Greek Tztaziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. Do not skip draining the cucumbers or your yogurt dip will be too watery. And for best texture, cover and refrigerate anywhere from 30 minutes to 2 hours before serving. This versatile cucumber yogurt sauce can be used in many ways, be sure to read my post for all the ideas!

Provided by Suzy Karadsheh

Categories     Dips and Appetizers

Time 10m

Number Of Ingredients 9

3/4 English cucumber, (partially peeled (striped) and sliced )
1 tsp kosher salt (divided)
4 to 5 garlic cloves,
1 tsp white vinegar
1 tbsp Early Harvest Greek Extra Virgin Olive Oil
2 cups plain Greek yogurt
1/4 tsp ground white pepper
Warm pita bread for serving
Sliced vegetables for serving

Steps:

  • Use a box grater to manually grate the cucumbers or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
  • In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the fresh herbs (if using. I did not use fresh herbs in the video). Stir to combine well.
  • Cover and refrigerate for a bit (anywhere from 30 minutes to a couple hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
  • When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges (be sure to read the post for more ideas on how to use this sauce)!

Nutrition Facts : Calories 16.3 kcal, Sugar 0.7 g, Sodium 78.7 mg, Fat 0.7 g, SaturatedFat 0.2 g, Carbohydrate 1 g, Fiber 0.1 g, Protein 1.5 g, Cholesterol 0.8 mg, UnsaturatedFat 0.4 g, ServingSize 1 serving

EASY TZATZIKI SAUCE



Easy Tzatziki Sauce image

Quick and easy!

Provided by Jake176

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 1h10m

Yield 8

Number Of Ingredients 5

1 cup fat-free plain Greek-style yogurt (such as Fage® 0%)
2 cloves garlic, crushed
½ cucumber, finely chopped
2 tablespoons chopped fresh parsley
salt to taste

Steps:

  • Mix yogurt, cucumber, garlic, parsley, and salt together in a bowl. Cover bowl with plastic wrap and refrigerate 1 hour. Stir before serving.

Nutrition Facts : Calories 35.8 calories, Carbohydrate 1.8 g, Cholesterol 5.6 mg, Fat 2.5 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 1.3 g, Sodium 17.2 mg, Sugar 1.2 g

CHEF JOHN'S TZATZIKI SAUCE



Chef John's Tzatziki Sauce image

I'm going to show you what I think is the best method for making this incredibly delicious Greek yogurt and garlic sauce. One of the world's great snacks, an all-purpose condiment, this is just good on so many things. I serve mine with some homemade pita bread. As always, enjoy!

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 3h25m

Yield 12

Number Of Ingredients 11

1 large English cucumber, peeled and grated
½ teaspoon salt
2 cups Greek yogurt
4 cloves garlic, minced
1 pinch cayenne pepper, or to taste
½ lemon, juiced
2 tablespoons chopped fresh dill
1 tablespoon chopped fresh mint
salt and ground black pepper to taste
1 sprig fresh dill for garnish
1 pinch cayenne pepper for garnish

Steps:

  • Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
  • Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
  • Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
  • Cover bowl with plastic wrap and refrigerate for 3 or 4 hours (or overnight). Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.

Nutrition Facts : Calories 48.5 calories, Carbohydrate 2.5 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.7 g, Sodium 119.6 mg, Sugar 1.4 g

OUR FAVORITE TZATZIKI SAUCE



Our Favorite Tzatziki Sauce image

This is great on gyros, sandwiches, or served as a dip with crudites. If you do not have Greek yogurt, you can use the following substitute: Recipe #270949 The result will be a thickened yogurt that can be substituted for the Greek yogurt. (Note: cooking time listed is the refrigeration time.)

Provided by swissms

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 8

1/2 cup Greek yogurt (see note above) or 1/2 cup plain nonfat yogurt (see note above)
1/2 cup sour cream
1/4 English cucumber, chopped into 1/4-inch dice
1/4 teaspoon dried dill
1 teaspoon garlic powder
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • In a medium bowl, combine yogurt, sour cream, cucumber, dill, garlic powder, lemon juice, salt and pepper. Mix well. Refrigerate at least 1 hour.

Nutrition Facts : Calories 22.7, Fat 2, SaturatedFat 1.2, Cholesterol 4.2, Sodium 102.2, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 0.4

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