Tzatziki Sauce Recipe

Detailed recipe link – https://www.whiskaffair.com/tzatziki-sauce/

Greek Cucumber Sauce or Tzatziki (Tshat- ZEE – kee) is a classic Middle Eastern dip made using Drained Cucumber, Greek Yogurt, Garlic, and Fresh Herbs like Dill. Make this super easy, creamy, and light yogurt and cucumber sauce in under 10 minutes.

There has always been a soft corner for Middle Eastern or Mediterranean food in my heart. Wherever I go, If I see a Middle Eastern dish, I have to try it, and thus it is often prepared at home too. And the recent recipe I tried at home is this Tzatziki Dip (pronounced as Tshat-ZEE-kee or tsah-see-key). Creamy, easy, and low in calories, this Greek cucumber dip is all you need to serve with your starters.

Tzatziki Sauce is a garlicky yogurt dip with a strong flavor from dill and crunch from yogurt. It is mildly sour, salty, and refreshing in taste.

I can easily say that this is my favorite Summer dip as it has all the refreshing summer ingredients such as yogurt, cucumber, and dill or mint. It has a strong flavor from garlic that makes this dip different from similar yogurt-based dips.

You can put it together in under 10 minutes with just eight ingredients and zero cooking. All you need is good quality ingredients.

Well, if you see the recipe, you can compare Tzatziki Sauce to the Indian Raita, except only cucumber is the vegetable used in the preparation, and olive oil gives it an added flavor.

Making this Greek dip at home makes sure it is preservative-free, economical, and made using the best ingredients. It is a great make-ahead dip too. Make it a day or two before the get-together and just pull it out of the refrigerator at the time of serving. What else do you need? right!

This Tzatziki Dip is,

Creamy
Refreshing
Versatile
A Summer favorite
Gluten-Free

Ingredients

Cucumber – I prefer to use English cucumbers as they are seedless. You can use any cucumbers that are easily available to you. If they have seeds, make sure to scoop them out before grating the cucumber.

Peel the Cucumber or not? It’s totally up to you. I like to peel them for a creamier sauce but you can totally choose to grate them with the skin on.

Yogurt – Traditionally Goat or Sheep’s yogurt was used to make Tzatziki, however, I have used Plain Greek Yogurt to make the dip. If Greek yogurt is not available, you can use hung yogurt. To make hung or strained yogurt, hang the regular yogurt in a muslin cloth for an hour and then use it.

I have tried using both whole milk yogurt and low-fat yogurt and there wasn’t much of a difference in the taste or texture of the final dish. So feel free to use whichever you fancy.

Use vegan yogurt like cashew yogurt or soy yogurt if you are on a vegan diet. You can replace yogurt with sour cream as well.

Garlic – Garlic is the hero ingredient in this dip. Use freshly minced garlic to get the best result. The longer it stands in the yogurt, the better it tastes and its sharp taste mellows downs.

Fresh Dill – Use fresh dill leaves to add the best flavor and crunch. It’s important that you add dill leaves right before serving to avoid its strong flavor to overwhelm the rest. You can also adjust the quantity according to your taste.