If you’re wondering if tzatziki is a dip or a sauce, or if you want a great recipe, then you’ve come to the right place!
On a hot, steamy, or sunshine filled day, tzatziki sauce is you want to nibble on while you take in the view. Maybe a frappe or two as well. No one will judge you, rather, they’ll likely be jealous.
Why? Because no trip to Greece, or the Greek islands, would be complete without a plateful of cold, refreshing, and zingy tzatziki dip!
It’s perfect on your gyros, coating your pita, or dipped into with lemon-roasted potatoes. You simply cannot go wrong where tzatziki is concerned. Morning, noon, or evening, tzatziki is your go-to dip.
But, what do you do if your trip to Greece is too far in the distance? Or, maybe you’re surviving on happy memories to sustain you? Either way, here at Larder Pantry and Garden, we have the best tzatziki recipe for you!
Making tzatziki couldn’t be easier, and you only need a few ingredients that you probably already have. The key with getting the best result is time. Be patient. Let the cucumber drain, let the garlic mellow. It’s a bit like a great red wine; you can drink it now, but it will improve if given time to mature.
What ingredients should you use to make Tzatziki dip/sauce for this recipe? The basics; Greek yoghurt, fresh garlic, lemon juice, cucumber, pure olive oil, sea salt, and dill if you like – not everyone does, so feel free to leave it out.
Ingredients you’ll need:
Greek yoghurt: This is a staple for all Mediterranean cooking. Yoghurt is used along every shoreline that touches the azure blue of the Med, and Greek yoghurt is definitely the best. What to do if you can’t get any? Make your own! It’s super easy, and you’ll never run out again! You can get a great yoghurt maker here: 1 Quart Greek Yoghurt Maker
Lemon juice: Having fresh lemons is wonderful. But, it’s not always possible to buy them, or grow your own. So if that sounds familiar to you, then I’d suggest ‘Quick Lemon Juice‘, it’s freshly squeezed and then bottled.
Sea salt: It tastes so much better than regular table salt, and has a bit more of a mellow vibe to it than rock salt. You can use it in your cooking, or to season when serving. Amvorsia Gourmet package a great authentic sea salt from Greece to you!
Extra Virgin Olive Oil: Greek, of course! This Ilada extra virgin olive oil is divine, and well worth having in your kitchen for any cooking occasion – or even to enjoy with bread on its own!
Olives; Kalamata olives to be precise. These dark purple delights are the traditional garnish for most dips in Greece, and they’re lovely to nibble on as well! Try these organic Kalamata olives, they’re delicious!
Fresh cucumber, dill and garlic: Look for cucumbers that a long and dark green, without any blemishes, lumps, bumps, or dints. Dill, should be fresh from the garden, or supermarket if possible. Dried is acceptable, but be warned, it will be much stronger so go easy! Garlic, it should be firm, with skins that are flaking off – you can use minced garlic from the freezer section of your supermarket, but don’t use powdered.
Mixing bowls: First, you’re going to want two bowls, or one if you don’t mind a bit of juggling. If you don’t have any mixing bowls, or want to update to some top-quality ones, try these VonShef metal bowls, they’re great!
Grater; whether you choose a box-style grater, or a micro-plane-style grater, really doesn’t matter! Just be careful using it, as they’re sharp and can leave you with a nasty cut if you day-dream while using it!
Sieve or Muslin; either of these is a great way to drain the grated cucumber of excess moisture. A sieve is an easy-clean option, whereas Muslin/cheese cloth requires you to launder it. Both are reuseable though!
Spoon; Finally, you’re going to want a reliable sppon to stir all the tzatziki mixture together. If you don’t have a set of spoons, you might want to consider something like these trio of wooden utensils – you’ll need them for the up-coming recipes!
Finally, it’s time to crack on with the action part of this blog post; making not just talking. The recipe is, as you’ll see, straightforward and easy to do. There’s no special skills required, just take your time and don’t rush it. Remember; it’s worth waiting for!
- Sieve or cheese cloth/muslin
- Medium sized bowl
- 750 mls full fat Greek yoghurt unflavoured
- 1/2 large Cucumber
- 2 large Garlic cloves finely minced
- 30 ml Extra Virgin Olive Oil
- 20 ml Lemon juice fresh, if possible
- 5 gr Sea salt
- 5 gr Dill
- In a medium sized bowl, grate the cucumber, then either place into a fine sieve or place into a tea towel, and squeeze to drain. Alternatively, you can let the cucumber sit overnight to drain slowly.
- In another medium sized bowl, mix the remaining ingredients, then add the cucumber.
- Cover and refrigerate overnight to develop more mellow flavours, or enjoy immediately if you have robust tastes.
- You can always serve tzatziki with some nice Kalamata olives – just like they do in Greece – and it'll almost be like you're there!
Well, there you go, everything you need to know about tzatziki, and how to make it quickly with a minimum of fuss and mess! If you enjoyed this recipe, please leave a comment, follow LarderPantryandGarden on Instagram, Facebook, and of course, on YouTube too!
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