Learn How to Make Tzatziki! A quick and easy garlic and cucumber yogurt sauce that’s the perfect accompaniment to any Greek food. Use as a healthy vegetable dip or salad dressing too.
A perfect condiment for many foods
I’m always pronouncing tzatziki sauce wrong, so I call it “that Greek cucumber sauce”. To others, it’s better known as”gyro sauce”. Whatever you call it, this classic Greek garlic cucumber yogurt sauce is the MUST HAVE accompaniment to many Greek foods. I like to use it even when I’m not eating Greek food because it’s delicious as a healthy vegetable dip, sandwich topping, or a salad dressing.
How to make the best Greek tzatziki recipe
- Use a high quality yogurt (and sour cream) and use the full fat varieties, if possible, for the best flavor.
- Take the time to remove the seeds from the cucumber and peel it, especially if it’s not organic and is waxed.
- Squeeze out all the water from the shredded cucumber with a kitchen towel. No need to salt because removing the cucumber’s seeds will remove a lot of it’s water.
- Store for at least 2 hours in the refrigerator before serving, but overnight is even better!
Greek yogurt vs regular yogurt
Greek yogurt is essentially regular yogurt with the excess whey strained off and the result is a thicker, creamier, and tangier tasting yogurt. It’s more expensive and sometimes harder to find in some areas, so I use a regular plain yogurt in this recipe. I added a 1/2 cup of sour cream to add thickness and creaminess to the regular yogurt in the sauce. If you prefer Greek yogurt, just substitute it for the plain yogurt. The sour cream can be omitted or leave it in to tone down the yogurt’s tanginess.
What to eat with tzatziki
- Traditional Greek foods, such as falafels, gyros, souvlaki, and spanakopita
- As a dip with pita bread and raw vegetables
- Serve it as a sauce for grilled/baked/fried meats or vegetables
- Top a burger with it
- Add to salads as a dressing
- Use it as a sandwich spread
- Serve with fries and baked potatoes instead of ketchup
Hope you like this recipe on how to make Tzatziki and enjoy it next time you want a creamy, garlic yogurt sauce. Tell me in the comments below what you served it with and please don’t forget to tag me on Instagram or Facebook in your food photos!
How to Make Tzatziki
- 2 cups full fat plain yogurt (can substitute Greek Yogurt)
- 1/2 cup full fat sour cream
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 clove fresh garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 large cucumber, peel if waxed
- In a large bowl, combine yogurt, sour cream, red wine vinegar, olive oil, garlic, salt, and white pepper. Mix until well combined. Set aside.
- Cut cucumber in half and scrape out any seeds. Pat the cucumber halves dry and shred using a cheese grater. Place shredded cucumber on a flour sack towel and twist it up, squeezing out all of the liquid, until dry.
- Add the shredded cucumber to the garlic yogurt mixture and mix well. Cover the bowl and chill for at least 2 hours for the flavors to develop.
Recipe Notes & Tips:
- Can substitute Greek yogurt for plain yogurt and leave out the sour cream, if desired.
- Make the sauce the day before and store overnight, covered, in the refrigerator for the best flavor.
- Store leftovers covered in the refrigerator for up to 1 week. If it's a little watery, just stir well before serving.