Hello everyone, how are we doing? Day 8,000 (or so it feels) of quarantine, and I'm trying to use this time wisely. I've mostly just been home, cooking non-stop, with breaks for walks or at home yoga. On the one hand, it's very challenging to be home with a 10-month old baby. On the other, I'm grateful for some sort of routine. It's nice that she's oblivious to the state of the world and clueless about covid-19. Mostly, I'm grateful for the health of my family and hoping that you are all feeling safe and healthy too. In slightly brighter news, let's talk about TZATZIKI! The sauce that you will want to eat, drink, wear as a face mask, etc.
This recipe will teach you how to make my absolute favorite sauce, inspired by our trip to Crete a few years ago. What I love about this tzatziki is how quickly it comes together, how it livens up anything you've already got in the fridge (chicken, potatoes, you name it!) and how zesty it is! It's got creamy greek yogurt, cool cucumbers, bright lemon and of course, dill!
Dill is a classic herb for tzatziki sauce and I think that fresh dill is the most crucial ingredient which takes this from a cucumber-yogurt sauce to a true Greek tzatziki. Let's go over the details!
What kind of yogurt should you use for tzatziki sauce?
You should use a very thick style of yogurt, such as traditional greek yogurt. I would not recommend using anything low-fat as it tends to have a grittier texture. You want whole-milk plain greek yogurt. Fage, Chobani or a local brand you love will all work well.
I can't find fresh dill. What can I use instead?
You can use dried dill in place of fresh dill and add some fresh chopped parsley to the sauce instead! You want something green in their to liven it up.
Why do you use roasted garlic powder instead of fresh garlic?
Typically when I make this sauce, I make a double batch and it over the course of a few days (on literally, everything.) It's dangerous, I'm telling you. So what happens with fresh garlic is that it tastes just right when I first make the sauce, but after a few hours in the fridge, WOAH! It's strong. Sometimes too strong and often times, downright overpowering. To prevent that from happening, I prefer dried garlic. If you don't have any or you simply prefer fresh, just add a clove that's been very finely minced and see how it tastes! If you need more, add some, but be cautious and know that the flavor will intensify with time.
Why do you grate your cucumber instead of chopping it for the tzatziki?
Grating your cucumber (on the fine setting) creates a more ethereal, cohesive sauce that easily spoons on top of everything. If you preferred something chunkier that added a lot of crunch to a dish, you can certainly cube it up. That would be a little more like a chutney, but still delicious!
What do you like to serve this with?
I am not exaggerating when I say I can bathe in tzatziki. It is my favorite sauce and I love it on chicken, potatoes, bread, a n y t h i n g! It would also be delicious spread onto a sandwich or under some roasted vegetables. You can't go wrong here! Just eat it plain with a spoon and you'll be soooo happy.Print
classic tzatziki recipe made with grated cucumber, roasted garlic, and lots of fresh dill
- 1 cup full-fat Greek yogurt (plain flavor)
- 1/2 bunch fresh dill (stems removed )
- 1 small cucumber, peeled (or 1/4 english cucumber)
- 1 tsp roasted garlic powder
- 1 lemon (zest + juice*)
- 1/4 cup extra-virgin olive oil
- Combine yogurt + extra-virgin olive oil
- Add a big pinch of salt + pepper. Add roasted garlic powder
- Add zest of 1 lemon. Set aside to juice later
- Grate 1 cucumber over the yogurt mixture on a box grater (the medium setting)
- Chop dill. Add to the sauce
- Mix + taste. If you’d like more lemon flavor, add the juice little by little. Depending on your brand of yogurt and personal preference, you may use anywhere from 1 tablespoon to 1/4 cup of lemon juice. I used the juice of 1/2 my zested lemon
- Serve alongside pita, veggies, or anything good for dunking! This will last 3 days or more in the fridge
- Category: Dips & Dressings
- Method: No Cook
- Cuisine: Greek
Keywords: greek food, tzatziki, tzatziki sauce, tzatziki recipe, cucumber yogurt sauce
Want to know what would be insanely delicious served with tzatziki? My parmesan zucchini fritters! Check out the recipe here.