Simple, fresh and healthy!
Tzatziki sauce (pronounced zat-ZEE-key) is one of those versatile dips that can be served with just about anything from baked salmon to a plate of veggies and warm pita bread. It’s an all-around winner. This creamy sauce combines cool cucumber, fresh finely chopped dill, garlic and lemon juice. Top it with a drizzle of extra virgin olive oil and you’ve got yourself a mouthwatering Mediterranean medley.
We know there are hundreds of dips out there, but here’s why this one is one of the best:
- It’s simple
- It’s healthy (hello, Greek yogurt!)
- It can be served with darn near anything
- It’s a Mediterranean staple… a diet that tastes delicious and has been shown to promote health and prevent chronic diseases (yes, please!)
Here are a few favorite ways to use it:
When we came up with this Turkey, Spinach and Feta Meatballs recipe we knew that pairing it with an Authentic Greek Tzatziki sauce would take it to the next level. Since then, we’ve paired it with so many other dishes and to be completely honest, we can’t get enough of it.
- As a dip with raw veggies and sliced pita triangles
- As a chicken marinade
- As a salad dressing (think gyro bowl with olives, romaine, tomatoes, chicken, cucumbers and feta)
- In place of mayo on potato salad
- With Turkey, Spinach and Feta Meatballs for dipping
- On turkey or lamb burgers
- On a sandwich
- Alongside falafel
- On grilled or baked salmon
- With meat kabobs (especially lamb)
What are some of your favorite ways to use this Authentic Greek Tzatziki Sauce? Share in the comments below!
| Prep Time | 15 minutes |
| Passive Time | 2+ hours |
| Servings |
cups
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- 1 - 1 & 1/4 cups cucumber , peeled, grated and weeped (about 1 medium cucumber)
- 3/4 cup Greek yogurt
- 2 teaspoons dried dill
- 1 & 1/2 teaspoons lemon juice
- 1/8 teaspoon garlic powder
- 1 teaspoon extra virgin olive oil (+ more for drizzling)
- 1/8 teaspoon Himalayan pink salt
- 1/8 teaspoon pepper
Ingredients
|
|
- Finely chop or use a large hole cheese grater to grate cucumber. (We typically chop ours.)
- Cucumbers are made up mostly of water, which is why this next step is IMPERATIVE. If you skip it, you'll have watery sauce rather than cucumber sauce. It's time to learn the art of weeping! Wrap up your chopped cucumber in a tea towel or a few layers of cheesecloth. If you have time, you can sit the cloth in a strainer for an hour or two and allow the water to drip out naturally. If you're pinched for time, wring the water out with your hands. Squeeze, but be careful that you don’t wring the towel so hard that you break it! We've done that before and our cucumber ended up at the bottom on the sink.
- Combine all cucumber sauce ingredients and mix or blend together, depending on the consistency that you prefer. Taste test! Cucumber sauce is all about seasoning to taste. If you're a huge fan of dill, add a little more.
- Put cucumber sauce in a bowl or container and place in the fridge for 2+ hours to overnight to allow yogurt to thicken and herbs to impart flavor. Store in the fridge in an airtight container for up to 5 days.
- If serving your sauce as a dip, drizzle a small amount of EVOO on top just before serving (it looks and tastes amazing!).
Substitutions: 1 teaspoon minced garlic for 1/8 teaspoon garlic powder.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
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