Caitlin Bensel
Whether eaten as a dip, soup or sauce, it doesn’t really matter because however you like it, tzatziki is nothing short of delicious. It’s great on everything grilled, makes a surprisingly refreshing party dip and even tastes delicious on a burger. If this easy yogurt-and-cucumber sauce isn’t already in your repertoire, stir some tonight and see what it’s all about!
How do you say tzatziki?
Greek can be a bit tricky, so here’s a quick hint: both “tz” in tzatziki are pronounced like the “zz” in pizza… there’s a hint of a “t” in them, but it’s usually “zzz” . So phonetically it sounds like “sa-zeekey”.
What’s in tzatziki sauce?
The main ingredients in tzatziki are creamy whole milk Greek yogurt and fresh cucumber. Other popular Greek ingredients, namely lemon and olive oil, lend their flavors, along with fresh dill and mint.
What kind of cucumbers are used in tzatziki?
Any cucumber will do, but thin-skinned cucumbers, such as English or Persian, are great because they don’t need to be peeled before grating for this sauce. Whatever cucumbers you use, make sure to squeeze them in paper towels to get rid of the extra water, which can make the tzatziki sauce runny and dilute the flavor.
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Yields:
1 – 2
cups
Preparation time:
0
hour
5
minutes
Total time:
0
hour
5
minutes
grated fresh cucumber
whole milk greek yogurt
extra virgin olive oil, divided
chopped fresh dill, plus more for garnish
chopped fresh mint, plus more for garnish
ground black pepper
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- Place the grated cucumber on a paper towel; cover and squeeze tightly to remove as much liquid as possible. Add the cucumber to a medium bowl.
- Add the yogurt, 1 tablespoon olive oil, lemon zest and juice, dill, mint, honey, salt and pepper to the cucumber; stir to combine.
- Just before serving, drizzle with remaining 1 teaspoon olive oil; sprinkle with dill, mint and paprika.
Do you love garlic? Grate 1 small clove of garlic on a microplane and stir it into the tzatziki.
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