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Tzatziki

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
about 3 cups
Category
Vegetables
Course
Side Dishes
Preparation Method
No Cook
Sources
Yankee Magazine
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Tzatziki is a refreshing sauce made with cool cucumbers, creamy Greek yogurt, and zingy lemon. It’s the perfect condiment for just about everything, especially grilled meats.

We’ve also used tzatziki as a dip to serve with pita triangles, a salad dressing for lettuce leaves, or as a cooling side course with spicy foods like curry.

You can even top Fried Green Tomatoes with this delicious dip.

Ingredients
2 medium-size cucumbers
2 cups plain whole milk Greek yogurt
4 cloves garlic, minced
4 tablespoons minced fresh dill
2 tablespoons lemon juice
1/2 teaspoon salt
Instructions
  1. Peel the cucumbers and slice in half lengthwise. With a spoon, scoop out the seeds and discard. Grate the cucumber coarsely and place in a medium-size bowl. 
  2. Stir in yogurt, garlic, dill, lemon juice, and salt. 
  3. Chill for at least 30 minutes and serve.
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The Old Farmer’s Almanac Editors

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Comments

Amy (not verified)

5 years 9 months ago

A great use for so many cucumbers. I wished I would've salted like suggested below.

Can this be frozen to serve later?

Hi, Amy. Yes you can freeze tzatziki, but the thawed result will not be as good as fresh. Cucumbers tend to get mushy when frozen.

elaine (not verified)

6 years 11 months ago

just add a tablespoon of oñive oil to the tzatziki and stir well. This makes it taste super creamy and more originally Greek.

Pamela (not verified)

2 years ago

I agree. It really needs that touch of richness and flavor.

lucia sparandera (not verified)

5 years 10 months ago

Love this recipe .

Bambi Girafalco (not verified)

11 years 11 months ago

Serve this with fried green tomatoes, it makes a great combo:-)

bassndeer (not verified)

15 years ago

If you have time - drain the yogurt for two hours or so by placing it in a fine strainer, over a couple of coffee filters, or on cheese cloth. This makes it much richer and less watery. Or if you have a specialty shop - use greek yogurt instead!

Jeff Conestogaman (not verified)

15 years 3 months ago

Lightly salt the cucumbers and let drain for about 30-45 minutes in a collander for a creamier, less watery Tzadziki

IMPORTANT: put the grated cucumber in a kitchen towel and squeeze out all the liquid before adding it to the yogurt! Otherwise your sauce will be runny.