Creamy Homemade Tzatziki Sauce
Craft your own vibrant Tzatziki sauce at home! This refreshing Greek-inspired dip is perfect for gyros, grilled meats, or as a fresh vegetable dip. You'll love how easy it is to make this flavorful staple from scratch.
Preparation
20 min.
Cook / Bake
0 min.
Servings
6
Calories
105 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
- 1 largeCucumber(about 300g, English or Persian)
- 450 gFull-fat Greek Yogurt(plain)
- 2 clovesGarlic(minced)
- 2 tbspFresh Dill(finely chopped)
- 1 tbspOlive Oil(extra virgin)
- 1 tbspLemon Juice(freshly squeezed)
- 1 tspWhite Wine Vinegar
- 1 pinch(es)Salt(to taste)
- 1 pinch(es)Black Pepper(freshly ground, to taste)
Instructions
Wash the cucumber thoroughly. Grate it using a box grater or food processor. Place the grated cucumber in a fine-mesh sieve or colander.
Add a generous pinch of salt to the grated cucumber and let it sit for about 10-15 minutes. This draws out excess moisture. After resting, firmly squeeze out as much liquid as possible from the cucumber using your hands or a clean kitchen towel. This step is crucial for a thick, non-watery tzatziki.
In a medium mixing bowl, combine the strained Greek yogurt, minced garlic, chopped fresh dill, olive oil, fresh lemon juice, and white wine vinegar.
Add the thoroughly squeezed grated cucumber to the yogurt mixture. Stir everything together until well combined.
Season the tzatziki with salt and freshly ground black pepper to your taste. Remember the cucumber was salted, so add cautiously.
For the best flavor, cover the bowl and refrigerate the tzatziki for at least 30 minutes, or ideally for a few hours, to allow the flavors to meld. Serve chilled.
💡 Tipp
Varianten
- For a spicier kick, add a tiny pinch of red pepper flakes.
- Experiment with other fresh herbs like mint or parsley for a different flavor profile.
- If you prefer a smoother texture, you can finely chop the cucumber instead of grating it, or even blend a small portion of it with the yogurt.
Ersatz & Alternativen
- If fresh dill is unavailable, you can use 1 teaspoon of dried dill, but fresh is highly recommended for the best flavor.
- For a dairy-free or vegan version, use a plain, unsweetened plant-based yogurt (like almond or soy) that has a thick consistency, similar to Greek yogurt.
Aufbewahrung
Store homemade tzatziki in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving.
Einfrieren
Tzatziki does not freeze well due to the high water content of the cucumber and the texture of the yogurt, which can become grainy upon thawing.
Nutrition per serving
Calories
105 kcal
Protein
9 g
Carbohydrates
7 g
Fat
5 g
Fiber
1 g
Recipe on TomTaste: https://tomtaste.com/recipe/creamy-homemade-tzatziki-sauce
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