Greek Tzatziki Sauce
It really might be the sauce of the Gods!
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Made with thick Greek yogurt, grated cucumbers, garlic, dill, lemon and olive oil. Tzatziki is traditionally served as a starter with pita – but is just as amazing on anything from roasted vegetables to lamb or chicken kebabs.
Tzatziki is a classic Greek sauce with a ton of flavor
You can adjust the seasonings to your own palate. Add a dollop on top of these super yummy Greek Burger Beast Bowls or add it to some roasted carrots or eggplant. Or, just eat it with some warm fresh pita.
The most important step in this recipe is making sure that as much water as possible is removed from the cucumbers. This two step process will ensure that the tzatziki stays nice and thick. Nobody likes watery tzatziki. First step is to salt the shredded cucumber and let is sit in a strainer. Next, press out as much of the water as you can. If you are really ambitious you can put the the salted cucumbers in a towel and then squeeze them to remove as much water as possible. I highly recommend doing this if you plan on storing the Tzatziki in the fridge for more than a few days.
I trust that this recipe will become one of your favorites, too.
Try this tzatziki on top of roasted vegetables or burgers and fries. This flavorful Greek condiment is good on anything and everything.
- 2 cups greek yogurt use full fat for best results
- 1 cup cucumber diced or shredded
- kosher salt (for cucumbers)
- 3 tsp garlic minced
- 3 tsp dill fresh
- 3 tsp lemon juice freshly squeezed
- salt and pepper to taste
- 1 tbsp olive oil
Dice or shred cucumber and place in a mesh strainer. Sprinkle with salt. Toss and set aside. *This step pulls out the excess water in the cucumber and keeps the tzatziki from becoming too watery.
Mix yogurt, garlic and dill, lemon juice, and olive oil.
Press the liquid out of the cucumbers and then add to yogurt mixture.
Salt and pepper to taste.