Tzatziki (Greek yogurt and cucumber sauce)
This cool and creamy yogurt and cucumber sauce screams summer and goes with just about anything. My version features a garlic hack to dial down that raw garlic “bite.” Make this classic Greek treasure in just a few steps.
I spent a college semester studying abroad in Athens, Greece. I loved living my daily life in a city that brimmed with ancient history and delicious food. The everyday pace was far slower – much more in the moment. Cafes didn’t offer to-go cups; sipping coffee was a multi-hour event meant to facilitate conversations and reflection. The days felt deliberate and tranquil. My laundry had time to dry to a crisp in the sun.
OK, but what about the food?
Dining out in Greece celebrated the same casual, leisurely way of being. Eating at a Greek taverna (tavern) started with a few carafes of house red wine we didn’t have to ask for and ended many hours later. The food was always simple, flavorful, and un-fussy. And there was always tzatziki (yogurt and cucumber sauce). Sometimes served with pita and veggies for dipping. Other times slathered generously on Gyro meat, accompanied by tomatoes, onions, and french fries. Either way, this cool and creamy sauce always made an appearance.
At home, I make tzatziki often. Like, more than once a month often. Not only does it transport me back to my time in Greece (in a way only food memories can do), but it’s such a versatile flavor booster to keep in the fridge. Everyone loves it as a lightened up party dip. (Maybe parties will be a thing again in 2021?) It’s also perfect dolloped over salmon or spread on a sandwich.
As usual, this recipe welcomes additions and variations. Sprinkle in some dried oregano, mint, and/or lemon zest if you’d like.
The keys to easy tzatziki:
There are lots of tzatziki recipes on the internet. Many of them ask you to salt the cucumber prior to grating it. This out draws moisture, ensuring you don’t end up with a watery and bland tzatziki. In this recipe, I use an English cucumber (also known as a seedless cucumber) and skip the salting and peeling steps. English cucumbers are not as watery and they have a very thin skin. Low maintenance cucumber for the win!
Oh, and I use sort of an odd trick to speed this recipe up even more. I smash the garlic cloves and then pop them in the microwave for a very quick spin. My microwave did not balk at this, but add the cloves to a small bowl with a splash of water if you’re concerned about any unwelcome garlic explosions. Microwaving dulls the garlic’s harsh bite without taking the time to roast it. If you have roasted garlic, feel free to use that instead. This is just the quick and dirty version!
Lastly, a note on consistency: the tzatziki should be thick, but not so thick that it would stay in the bowl if you turned it upside down (DQ blizzard style).
So what are you waiting for?!
If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.
Tzatziki (Greek yogurt and cucumber sauce)
Ingredients
- 10 oz plain Greek yogurt (I use 2%)
- ⅓ to ½ English cucumber, grated no need to peel it
- 2 tbsp finely chopped fresh dill can substitute 1 tsp dried dill
- 2 cloves garlic, microwaved and minced
- 1 tbsp lemon juice about half a lemon
- 1-2 tbsp olive oil as needed to thin the sauce
- salt and pepper to taste
Instructions
- Grate the English cucumber into a mesh sieve (or colander). Use your hands to squeeze out as much cucumber liquid as possible. Leave in sieve while you prepare the rest of the ingredients.
- Smash the garlic cloves with the side of your knife. Leaving the skin on, microwave the garlic for 15-20 seconds. Once it’s cool enough to handle, remove the skin and mince the cloves.
- Add the minced garlic to a bowl with the Greek yogurt, finely chopped dill, and lemon juice. Stir to combine. Add the grated/squeezed cucumber to the mixture a bit at a time until you reach your ideal level of cucumbery-ness.
- Stir in olive oil, a bit at a time, until you reach your desired consistency.
- Let the tzatziki sit in the refrigerator for at least 20 minutes to let the flavors meld. Season with salt and pepper to taste.