Cool, Tasty, Tangy Tzatziki

Cool, Tasty, Tangy Tzatziki

posted in: Food, Sauces | 2 | This post may contain referral links. See privacy policy for more.

This tasty Greek condiment can be used as a delicious dip for veggies or a piece of pita. It can also be used as a condiment to your choice of meat. The base of this sauce is Greek yogurt, which is quite popular nowadays. You can use your favorite brand whether that may be Oikos, Fage or Greek Gods, just make sure it is plain instead of flavored.

We have tried making this with full fat and low fat yogurt and have not really noticed a difference in taste. Some Greek yogurts are really thick and some are thin. This consistency will impact the texture of your tzatziki. The kind we use, Greek Gods, is very thick and therefore the tzatziki is thick and we like it that way. If you want your sauce to be thinner, use a thinner yogurt.

This mix of cool, tangy yogurt, garlic, cucumber and dill goes great with Chicken Souvlaki, which we have previously posted our recipe. We recently grilled up some steaks and the tzatziki was great with it also.

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All the ingredients needed for the tasty tzatziki. When I was gathering up the ingredients, I accidentally grabbed dill seed instead of dried dill weed. Don’t make the same mistake! Luckily, I realized it before adding it to the mix it, the sauce would have been extra crunchy and not taste very good. ?

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Cut the cucumber in half, scrape out the seeds.

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Then shred the cucumber and squeeze well to remove extra liquid.

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Add in the remaining ingredients. If you can get fresh dill you can use 2 tablespoons finely diced instead of dried dill. We have tried both fresh and dried and both are very tasty, however we can’t always get fresh dill at our grocery stores.

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Mix and wait 4 hours.

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Tasty Tzatziki

Tasty Tzatziki

Ingredients

  • 1 large hothouse cucumber
  • 2 garlic cloves, finely minced
  • 2 cups plain Greek yogurt
  • 1 t dried dill
  • 1/4 c lemon juice
  • 2 T olive oil
  • 1/2 t ground pepper
  • 2 t Kosher salt

Instructions

  1. Scrape seeds from cucumber and then shred into a bowl.
  2. Take small handfuls of the shredded cucumber and squeeze out the liquid.
  3. In a medium container, mix pressed cucumber and all remaining ingredients.
  4. Cover and put into refrigerator to let flavors meld, at least four hours.
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Z.Y. DOYLE

Howdy! We are a two-sister writing team in sunny Arizona. We are authors, photographers, and Woof Trekkers. Read our blog for posts about food, positivity, pets, self-publishing, and travel.
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2 Responses

  1. piratepatty
    |

    Thanks for this one! Making it tonight!

    • Z.Y. DOYLE
      |

      You’re welcome! Let us know how it goes! 🙂

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