Last Updated on September 16, 2020 by Carne Diem
Sauces and Accompaniments
This cool, crisp Greek accompaniment pairs well with whatever Mediterranean dish you have on the menu today.Jump to Recipe
Greek Tzatziki Sauce
Sure you can buy Tzatziki sauce at almost any supermarket, but fresher is always better, and this recipe comes together with minimal effort. Besides, what else are you going to do with all of those cucumbers growing in your garden?
The only ingredients needed for this recipe are a cucumber, Greek yogurt, lemon juice, garlic powder, dill, olive oil, and salt and pepper, so nothing crazy here. We scaled down the recipe to make about 4 -5 servings, but if you do not have a use for the other half of the cucumber use the whole thing and double the rest of the ingredients.
Cut your cucumber lengthwise then scoop out the seeds, and throw them away. You can use the other half of the cucumber for another recipe or, if you are cooking for more than 4 people, double this recipe and use the whole thing.
Dice the cucumber half. We like a chunkier Tzatziki so we do a normal dice, but if you want it less chunky do a fine dice. We also like to leave the skin on the cucumber but if you want you can peel it before dicing. This is the beauty of making this fresh, you can personalize to your own tastes.
Now just combine all of the other ingredients in a bowl with the cucumber. Cover and place in the fridge for 4-48 hours, until you need it. That is it. We told you it was easy!
Serve this sauce along with gyros or use as a dip with warm pita bread. It is also the perfect accompaniment for our grilled souvlaki chicken skewers.
- Mixing Bowl
- ½ Medium Sized Cucumber
- 1 5.3 oz Container of Plain Greek Yogurt
- 1 Tab Lemon Juice
- 1 Tab Olive Oil
- ½ tea Fresh Dill chopped
- ¼ tea Garlic Powder
- ¼ tea Black Pepper
- ¼ tea Salt
- Slice the cucumber in half lengthwise and scrape out the seeds. Discard the seeds.
- Finely dice the cucumber and place in a mixing bowl. Add the remaining ingredients and mix well.
- Cover and refrigerate until needed, but for at least 30 minutes but does better chilled for at least 4 hours.