When it comes to iconic yogurt-based dipping sauces, tzatziki sauce is at the top of the list! This famously creamy and garlicky Greek cucumber sauce is commonly served as a dip with pita or veggies, or a sauce with falafel or gyros: but it works with just about anything! After an epic trip to Greece, we created a version to capture the magic of our experience with this traditional dip. Whether you’re dunking pita chips or slathering on a sandwich, we know you’ll love this one!
Way of preparation
Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first).
Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible.
Sprinkle with ½ teaspoon kosher salt, then allow to stand for at least 10 minutes.
Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper.
Stir in the grated cucumber.
Serve immediately, or refrigerate for up to 1 week.
Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill.
Serve with pita, crackers, or vegetables.
Ingredients
1 cup finely grated English cucumber* (10 ounces or ¾ large cucumber)
2 cups (18 ounces) full-fat Greek yogurt
2 medium garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 tablespoon chopped fresh dill (optional)
Fresh ground black pepper
