Tzatziki (pronounced zat-ZEE-key) is a classic Greek garlic-yogurt sauce made with strained yogurt, cucumber, garlic, olive oil and salt. It often has fresh lemon juice along with a generous amount of mint or dill and is served as an appetizer (‘meze’ if you’re in the Mediterranean) with fresh pita (make your own homemade pita bread) or vegetables for dipping, or as a dip for grilled meats like chicken and lamb. It also works wonderfully as a spread for shawarmas or gyros (both pita or flatbread sandwiches).
I know that many recipes call for Greek yogurt, but I’m going to ask you to strain plain, whole milk yogurt instead. You’ll have to start a day in advance but you’ll be rewarded with an ultra thick and creamy base for your tzatziki sauce – a texture more like cream cheese than yogurt.
How to Make Tzatziki
1. The day before you’d like to serve the tzatziki, strain two cups of yogurt overnight through a coffee filter or two layers of cheesecloth set in a strainer set above an empty container to catch the liquid as it drains (more than a cup will drain out!). You can use commercial Greek yogurt instead, but it won’t be as thick.
2. Shred the cucumber and set it in a fine mesh strainer to drain overnight.
3. The day you plan to serve, stir all of the tzatziki recipe ingredients together then cover and refrigerate for an hour or more to allow the flavors to meld. Serve.
If you’re like me and love your tzatziki sauce thick and spreadable, not thin and watery, I predict this will become your go-to recipe!
Tzatziki
Tzatziki (pronounced zat-ZEE-key) is a classic Greek garlic-yogurt sauce made with strained yogurt, cucumber, garlic, olive oil and salt. It often has fresh lemon juice along with a generous amount of mint or dill and is served as an appetizer (‘meze’ if you’re in the Mediterranean) with fresh pita or vegetables for dipping, or as a dip for grilled meats like chicken and lamb. It also works wonderfully as a spread for shawarmas or gyros (both pita or flatbread sandwiches).
Ingredients
- 2 cups full-fat plain yogurt
- 1/2 English cucumber
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice about 1/2 lemon
- 1 tablespoon fresh dill minced
- 2 cloves garlic minced
Instructions
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Strain yogurt mixture by pouring into a coffee filter or double layer of cheesecloth set over an empty container to catch liquid as it drains (about 1 cup of liquid will drain). Cover and refrigerate overnight.
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Shred cucumber and place in a fine mesh strainer set over an empty container to catch liquid as it drains (a few tablespoons of liquid will drain). Cover and refrigerate overnight.
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In a medium bowl, stir strained yogurt, drained cucumber and remaining ingredients (salt through garlic). Cover and refrigerate for an hour or more to meld flavors. Serve chilled.
Recipe Notes
I use a Chemex to drain the yogurt because we have one on hand, but you could also use an inexpensive pour-over #4 filter cone like you might use for camping.
I love a good tzatziki sauce! But I’ve always started with Greek yogurt as the base for mine. I’ll have to try straining whole milk yogurt next time. I could seriously just sit there with fresh pita bread and a bowl of tzatziki and be a happy camper! 🙂
I love tzatziki. Great tip about the yogurt. I can think of so many things that I would eat this with.
Hi Marissa. Perfect with your pita bread and some grilled lamb kebabs! I love using fresh dill, it adds such freshness. This is one of the very few ways I can get Gary to eat yogurt, other than in baking. It is one of the very few things he does not like.
Hi Dorothy! I love how you always think of recipes in the context of the whole meal – we’ve got to cook a big meal together some day! Interesting about Gary and yogurt…I wonder if it’s the tanginess? Have a wonderful weekend, you two love birds.
We adore this dip! In fact we seem to be a bit obsessed with dips! But this one is so light and delicious 😀
There really is something addicting about dips!
YES! Thick like a custard and the more garlic and dill the better. Perfect with toasted pita chips!
Yes! I agree…
Oh I love tzatziki! I’ve never strained the cucumber overnight–such a good idea! I don’t like my tzatziki watery at all. PS, typing “tzatziki” is like a tongue-twister for my fingers. It takes a lot of concentration! Have a great weekend, Marissa 🙂
You had my husband and I cracking up at “tongue-twister for my fingers” – it really is! Thanks, my friend. You have a great weekend too!
Oh I looooooooooooooove me some homemade tzatziki, Marissa! I could (and do) dip EVERYTHING into that sauce! I normally make mine with strained Greek yogurt, so I’m totally intrigued by yours! Obviously I know what I will be trying this weekend. 😉 Big ‘ole vat of P&S tzatziki here I come! <3 Pinned! Cheers, doll! XOXO
haha, nothing like a vat of tzatziki! You have a wonderful weekend too. mwah!
I’ve never tried making homemade tzatziki Marissa, but your recipe sounds delicious and look nice and easy! I’d love this with fresh garden veggies for dipping.
I hope you try it, Mary! I’ve been dreaming about that gorgeous Provençal Vegetable Tian you posted the other day. It’s a must make for us while everything is in season.
Now you have my attention, Marissa! I LOVE tsatziki… and Greek yogurt for that matter.
Very interesting how you recommend straining ordinary yogurt. I must admit I’ve been finding it hard to find authentic tasting thick Greek yogurt over here in Australia so this might be the solution.
Thank you!
Oh I hope it is the solution! If you give it a try, I’d love to hear how it goes. Have a terrific weekend, my friend!