Tzatziki

Tzatziki

No Photo

Have you made this?

 Share your own photo!

Kay Day

By
@kateiniowa

A Greek restaurant in San Diego has the best Tzatziki my husband and I have ever had. I tinkered around with three different recipes. Voila! This is just as good as the restaurant's!

Rating:

★★★★★ 1 vote

Comments:
Serves:
6 as a snack with pita bread or veggies; 3 as a sauce for gyros or Greek chicken.
Prep:
30 Min
Cook:
8 Hr
Method:
Refrigerate/Freeze

Ingredients

  • 1 1/2 c
    plain yogurt
  • 1 medium
    cucumber
  • 1/2 c
    sour cream
  • 1 Tbsp
    + 1 teaspoon olive oil
  • 1 1/2 tsp
    lemon juice
  • 1 large
    clove garlic
  • 1 1/2 tsp
    dried dill weed
  • 1 pinch
    salt

How to Make Tzatziki

Step-by-Step

  1. Put a coffee filter into a medium metal strainer and set it over a bowl. Carefully spoon the yogurt into the filter evenly. Cover the yogurt tightly with plastic wrap, especially around the handle of the strainer. Put the bowl into the refrigerator for up to 8 hours (the "cook" time) to drain off the whey and thicken the yogurt. When the yogurt has drained to the thickness you like, continue the next steps.
  2. Peel the cucumber, cut it in half lengthwise, and scrape out the seeds. Slice each cucumber half in half lengthwise and slice each into 1" pieces. Chop in a food processor, pulsing one second, stopping for two second, pulsing one second, stopping for two seconds until the cucumber is finely minced. Do not chop too long, or you'll have cucumber puree, which doesn't work in this recipe. If you don't have a food processor, finely mince the cucumber pieces. Place the minced cucumber onto a folded tea towel and squeeze hard to remove the liquid, which is discarded. Squeeze hard enough that the cucumber is almost dry. Set it aside.
  3. Peel and finely mince the garlic. Finely chop the dill weed. Set both aside.
  4. Have a medium glass mixing bowl ready. Discard the yogurt liquid. Leaving the yogurt in the coffee filter in the strainer, with a soft spatula, gently scrape the yogurt off the coffee filter into the bowl.
  5. Add the cucumber, scraping it off the towel if necessary, sour cream, olive oil, lemon juice, garlic, dill weed, and salt. Stir well to combine.
  6. Refrigerate for at least 1 hour. Will keep for up to a week stored in an air-tight container in the refrigerator.
  7. Use as a sauce for gyros, Greek chicken, fried zucchini, fried eggplant, or as a dip for veggies or pita chips.

Printable Recipe Card

About Tzatziki

Course/Dish: Dips Other Sauces
Main Ingredient: Dairy
Regional Style: Greek
Other Tag: Healthy
Hashtags: #sauce #greek #Tzatziki



Show 10 Comments & Reviews

14 Fresh Tomato Dishes for Summer

14 Fresh Tomato Dishes for Summer


Tomatoes are available year-round, but sweet and juicy they are at their prime in the summer. If you grow them, you may be wondering what’s the best way to use fresh tomatoes. By weaving them into as many meals as you can! How about in an easy gazpacho soup or bruschetta? Or, use fresh tomatoes […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken


When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]

7 Summer Trifles

7 Summer Trifles


Who doesn’t love this lovely layered treat? Dating back to the 18th century, this is a tried and true summer dessert. Perfect for picnics, cookouts, and get-togethers, trifles are a delicious dessert that feed a crowd. Simple, gorgeous, and can be made ahead of time, trifles come in all shapes and sizes and flavors for […]