Tzatziki Sauce

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I have grand plans for this Tzatziki Sauce. I love taking something simple like Greek yogurt, blending it together with cucumber, garlic, mint, and dill, and turning it into a spectacular side dish. I make a big batch (this recipe yields about 3 cups) and store it in the fridge to use throughout the week. Serve it as a dip for veggies or, my favorite- sprawled out over some broiled lamb kabobs. Or keep it vegetarian and serve it in a pita with hummus. I could eat that every. single. day.

This tzatziki sauce tastes best when it’s been refrigerated for at least an hour or two so that the flavors have a chance to meld together. Having said that, I dug in immediately and was not disappointed.

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Add the garlic cloves, olive oil, chopped cucumber, lemon juice, and mint into a blender. Blend until smooth, about 20 seconds.

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Add the blended cucumber mixture to the Greek yogurt and whisk until smooth and creamy.

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Stir in the dried dill.

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Serve as a condiment for gyros or as a dip with crusty French bread.

I like to dip my broiled lamb kabobs in this tzatziki sauce over a bed of couscous salad. Perfect Greek dinner!

Tzatziki Sauce
Thick and creamy Greek yogurt is blended with cucumber, mint, dill, and lemon juice to create this healthy and addictive Tzatziki Sauce.
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Tzatziki Sauce
Thick and creamy Greek yogurt is blended with cucumber, mint, dill, and lemon juice to create this healthy and addictive Tzatziki Sauce.
Servings Prep Time
3 cups 5 minutes
Servings Prep Time
3 cups 5 minutes
Ingredients
  • 2 cups Greek yogurt plain
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/2 cucumber chopped
  • 1 tbsp lemon juice
  • 1 tbsp mint freshly chopped
  • 1 tsp dill
Instructions
  1. Add the garlic, olive oil, chopped cucumber, lemon juice, and mint into a blender. Blend until smooth, about 20 seconds.
  2. Add the blended cucumber mixture to the Greek yogurt and whisk until smooth and creamy. Stir in dried dill.
  3. Serve as a condiment for gyros or as a dip with crusty French bread.
Recipe Notes

Store refrigerated for up to 1 week.

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