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Authentic greek Tzatziki

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Authentic greek Tzatziki

The famous greek dip Tzatziki! Anyone that has travelled to Greece has tried this refreshing, garlicky, tangy sauce. Greeks usually have it with grilled meat and it’s one of the key ingredients in ‘souvlaki’. My daughter loves to have it with some pitta bread slices or dip her carrot sticks in it! I use full fat greek yoghurt in my recipe but if you want a lighter version you could always substitute with a low fat one.

Key ingredients

The three key ingredients to make a tzatziki sauce are greek yoghurt, cucumber and garlic. Make sure that you use a strained thick yoghurt type rather than a greek style one that will make your tzatziki more runny. I like to use a towel to remove any excess water from the grated cucumber as I find it more efficient than hand-squeezing it. As for the garlic, you could use one or two cloves depending on how sharp you want it to taste.

Ingredients for tzatziki dip Grated cucumber for tzatziki dip

Goes well with

  • Grilled meat
  • Grilled vegetables
  • Bread and pitta bread
  • Raw vegetables like carrot sticks
  • As sauce in wraps and sandwiches

Storage

You can store any leftover sauce in an airtight container in the fridge for up to 4 days. After that, the sauce might get more runny and it will lose its flavour. I do not recommend storing tzatziki in the freezer as it will be very runny after defrosting it.

Watch the Video

Authentic greek Tzatziki

The fresh and tangy taste of this tzatziki sauce will travel you to Greece! Make sure to use thick yoghurt and strain your cucumber well to avoid ending up with a runny tzatziki dip. You could have this with your main course or as a meze with some bread or raw veggies.
Category: Dips, Sauces & Spreads Difficulty: Easy
Servings

6-8 servings

Prep time

15 minutes

Cooking time

Ingredients

  • 2 cups (500gr) greek yoghurt
  • 1 cucumber
  • 2 tbsp vinegar
  • 2 tbsp olive oil
  • 1-2 garlic cloves pressed or finely chopped
  • 2 tbsp dill finely chopped
  • salt

Instructions

  • Peel the cucumber and grate it on top of a towel. Use the towel to strain the grated cucumber and remove any excess water
  • Add the yoghurt, cucumber, chopped dill, vinegar, olive oil, garlic and salt to a bowl
  • Mix well until all ingredients are well combined
  • Leave to rest for 5-10 minutes before serving to let the flavours meld

Notes

You could substitute greek yoghurt with an alternative one like coconut milk yoghurt for a dairy free / vegan version.

Storage

You can store any leftover sauce in an airtight container in the fridge for up to 4 days.

Nutrition Info (per serving)

Calories: 94kcal | Carbohydrates: 4g | Protein: 6g | Cholesterol: 0mg | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Fiber: 0g | Sodium: 37mg | Potassium: 41mg | Sugar: 3g

I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.

This recipe is: egg free, gluten free, vegetarian, nut free, greek savoury
Recipe keywords: tzatziki with greek yoghurt, authentic tzatziki, tzatziki dip, tzatziki sauce

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