If you’re a fan of Greek food, you probably have a secret love affair with Tzatziki sauce. Cooks who are hard-pressed for time will love the fact that this sauce recipe goes together in under 10 minutes.
Tzatziki is incredibly versatile. Use it as a dip for pita chips. Add it to gyros and kababs. Pour a bit over french fries or baked potato, or dress a salad. Tzatziki brings brightness to any dish in which you use it.
Important tips before you begin. Use seedless cucumber. The seeds make your sauce runny.
Don’t hold back on the garlic. Use Greek yogurt, not regular. Finally, fresher is better. Use fresh ground black pepper and freshly chopped dill.
- 1 Seedless cucumber
- 1 tsp salt
- 5 graded garlic cloves
- 1 tsp vinegar
- 1 tbs olive oil
- 2 cups Greek yogurt (plain)
- Ground pepper to taste
- Greek Seasoning blend
- Olive oil
- Peel the cucumber so it’s striped
- Grate the cucumber
- Add salt
- Place the cucumbers on cheesecloth and let them drain out (do not skip this step or you will have watery sauce)
- Squeeze out the liquid, then put the cucumber in a mixing bowl.
- Stir the cucumber with garlic, vinegar, oil, pepper, and dill.
- Refrigerate for a half hour
- In the meanwhile, prepare the pita.
- Use a pastry brush to cover one side of the pita with olive oil lightly.
- Sprinkle Greek seasoning on top evenly.
- Warm in the oven, wrapped in aluminum foil before serving with the sauce.
- Tip: Your Tzatziki Sauce will last, covered, in the refrigerator for 2-4 days