Whether you use it as a salad dressing, spread for a quick pita sandwich, or dip for your cheese plate, Tzatziki sauce is one of the most loved condiments. So scroll down to watch a quick video on How To Make Tzatziki Sauce and read my answers to most FAQs.
If you have ever been to any country around the Mediterranean and Middle East Regions, you know that plain yogurt is a staple for every household. Growing up in Turkey, we were no different. My mother would serve every dish with either plain yogurt or this Tzatziki sauce. Well, the name was different (it is called cacik in Turkish), but the concept was the same.
In our last cookbook club gathering, one of the ladies said that she has never tried garlicky yogurt in her life and would love to know how to make it. Realizing that not everyone grew up eating Tzatziki, I decided that I need to go back to my roots and share more recipes made with this magical dressing/sauce.
While I am publishing this recipe as a preparation for this Chicken Pita Wraps recipe, I still serve Tzatziki regularly. Whether it is as a salad dressing, dip for a cheese platter, or sauce for a sandwich, it is my go-to condiment.
How To Make Tzatziki Sauce Video (41 Seconds)
Frequently Asked Questions
After I decided to share this recipe, I did a quick Google research, which revealed a few commonly asked questions. Below are those questions and my answers:
Can Tzatziki sauce be frozen?
Technically you can freeze yogurt, but after it is thawed it loses its creamy consistency. This is generally true for most savory yogurt based dressings or sauces. Therefore, I wouldn’t recommend freezing Tzatziki sauce.
How long is Tzatziki sauce good for?
It is usually good for 2 days. However, on the second day it will be more runny. While I recommend whipping up a fresh one, you can add a little more yogurt to salvage on the second day.
Can I use non-fat yogurt?
Yes, you can use any plain yogurt you like. I recommend sticking to Greek Yogurt as it is thicker than other yogurt types. Obviously, the higher the fat content the more delicious and creamy it would be, but non-fat or low-fat plain yogurt would still do the job.
Do I have to strain the juice of the cucumber?
The correct answer is yes. Some people even go as far as straining yogurt and cucumber in a colander lined with a cheese cloth overnight in the fridge. I guess it is because they prefer a thicker consistency. However, in my opinion the thickness of Tzatziki is a personal preference. If you like yours runny then no need to strain the juices and vice versa.
Do I have to peel the cucumber?
No. Again, it is a personal preference. I personally don’t like the bitter taste of the skin of cucumber, but if you do feel free to omit that step.
How to Make Tzatziki Sauce
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 1 1/2 cups
- Category: Sauce
- Method: Mixing
- Cuisine: Mediterranean
- 1 English Cucumber, peeled
- 1 ½ cups Whole Milk Plain Greek Yogurt*
- 2 tablespoons lemon juice, freshly squeezed
- 2 cloves of garlic, peeled and minced
- 1 teaspooon salt
- ¼ teaspoon black pepper
- ⅓ cup fresh dill
- Using a shredder, shred the cucumber. Transfer it into a strainer and strain all of its juices pressing it with a rubber spatula. Set aside.
- In a mixing bowl, whisk together yogurt, lemon juice, garlic, salt and pepper.
- Using a spatula, fold in the cucumber and dill.
Transfer to a bowl.
- If you have time, cover with plastic and let it sit in the fridge for a few hours before serving.
- You can also use fat-free yogurt for this sauce.
- Serving Size: 1
- Calories: 436
- Sugar: 20.1g
- Sodium: 2536.4mg
- Fat: 23.4g
- Carbohydrates: 29.8g
- Protein: 34.2g
- Cholesterol: 57.5mg