Real Recipes From Real Home Cooks ®

tzatziki sauce

Recipe by
Larry Cline
Midland, GA

Especially if you're a garlic lover, this is good with ANYTHING! It's a must-have for gyros, but it's an excellent spread for any other kind of sandwich too. It's a great dip with chips or raw vegetables, as well as a topping for baked potatoes, an accompaniment to grilled beef or pork, a tasty alternative to tartar sauce with fish, or even a filling for omelets. Got some meat, feta, and olives left over from gyros? Thin the tzatziki with a little wine and use it as a dressing on a Greek salad. OPA!

method No-Cook or Other

Ingredients For tzatziki sauce

  • one large
    cucumber, peeled
  • 16 oz
    plain greek yogurt
  • 1-2 Tbsp
    olive oil (*omit if using full-fat yogurt)
  • 1/4 c
    minced red onion (optional)
  • 1-2 clove
    garlic, crushed (or 2 tsp refrigerated minced garlic)
  • 2 tsp
    cavender's greek seasoning (or 3/4 tsp each of salt, pepper, majoram)
  • 2 Tbsp
    fresh dill, chopped (or 2 tsp dried dill weed)
  • 1-2 Tbsp
    lemon juice (optional)

How To Make tzatziki sauce

  • 1
    Using the large holes of a box grater, grate the peeled cucumber onto a clean dishcloth. (I've tried using a food processor, but it seems to grate too finely. Using the grater is just about as fast, and is actually easier to clean up than the processor.)
  • 2
    Gather up the corners fo the dishcloth, hold over the sink, and twist to wring as much liquid out of the cucumber as possible.
  • 3
    Stir the cucumber pulp into the yogurt, along with the remaining ingredients. Cover and refrigerate several hours if time permits.
  • 4
    Taste and adjust seasonings as desired. Spoon into a serving dish,and garnish with an additional sprig or two of dill.