A long overdue post: Greek Tzatziki Sauce Recipe. Tzatziki is a creamy Greek yogurt sauce with English cucumbers and lots of garlic. It is the perfect accompaniment to many Mediterranean dishes. Or simply use it as a dip with warm pita bread and your favorite vegetables! Come together in 15 minutes.
A few months back, my friend Cheryl Sternman Rule sent me a copy of her gorgeous book Yogurt Culture. And as the subtitle of the book states, Cheryl takes a detailed global look at how to make, bake, sip, and chill the world’s creamiest healthiest food! 300 pages worth of wonderful recipes utilizing yogurt, with original stories weaved in between.
And as only she can do, through her eloquent, easy-to-follow voice, Cheryl covers everything from the history of cultured milk to topics like, Do we really need yogurt for men?
My tardiness in posting a recipe from Yogurt Culture is only the result of my recent move. I have finally unpacked my box of precious cookbooks, and today I get to share this authentic Greek Tzatziki sauce recipe adapted from Cheryl’s book!
Now, this Tzatziki sauce recipe comes all the way from the Greek island of Paros, where Stella Leonetti serves it regularly in her restaurant Rafeletti. It is an authentic, intenese and creamy tzatziki where the star ingredients are three: Greek yogurt (Stella uses whole milk yogurt); English cucumbers; and garlic (lots and lots of garlic). Cheryl describes Stella’s Tzatziki recipe this way, “This may be the best tzatziki you’ll ever have.” And I have to agree.
There are so many ways to use Tzatziki sauce. For an easy appetizer or snack, I love to serve Tzatziki with warm bread and sliced vegetables. And it makes a perfect topping for fish; lamb chops; grilled chicken kabobs; chicken shawarma and more!
Here is the tzatziki sauce recipe followed by the step-by-step photo tutorial as usual.
PrintTzatziki Sauce Recipe
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2-3 cups sauce
- Cuisine: Greek
Ingredients
- 3/4 English cucumber, partially peeled (striped) and sliced
- 1 tsp kosher salt, divided
- 1/2 medium head garlic, about 5 garlic cloves, peeled
- 1 tsp white vinegar
- 1 tbsp extra virgin olive oil
- 2 cups whole milk or 2 % Greek yogurt
- 1/4 tsp ground white pepper
- Warm pita bread for serving
- Sliced vegetables for serving
Instructions
- Prep the cucumber. In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
- Make the garlic paste. Clean and dry the food processor. Place the garlic cloves in the food processor. Add the remaining 1/2 tsp salt and the vinegar. Turn the machine on and stream the olive oil in through the feed tube, and let the machine run until it pushes the garlic to one side. Stop the machine, and scrape down the sides then run the processor again. Do this for five times or so until the garlic turns into a wet, mushy paste.
- Combine and chill. Add the cucumber and garlic paste to a large bowl. Stir in the yogurt and white pepper. Combine thoroughly, sweeping the sides and the bottom of the bowl so the garlic paste gets evenly incorporated. Cover tightly and refrigerate for at least 2 hours.
- When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowls and drizzle a a generous amount of extra virgin olive oil on top. Add a side of warm pita bread and your favorite sliced vegetables. Enjoy!
Notes
This recipe was adapted from Yogurt Culture. I have cut the recipe in half as I only needed to serve my small family of four.
Small tip: this is very garlicy dip, if you prefer, make the garlic paste with 5 garlic cloves and start by incorporating only half of it, for example. You can always add the rest.
Here is the step-by-step tutorial for how to make tzatziki:
In a food processor, grate the cucumbers. Toss with 1/2 tsp kosher salt. Transfer to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. Set aside briefly.
Clean and dry the food processor. Place the garlic cloves in the food processor. Add the remaining 1/2 tsp salt and the vinegar. Turn the machine on and stream the olive oil in through the feed tube, and let the machine run until it pushes the garlic to one side. Stop the machine, and scrape down the sides then run the processor again. Do this for five times or so until the garlic turns into a wet, mushy paste.
Add the cucumber and garlic paste to a large bowl (See tip in the recipe notes if you prefer less garlic). Stir in the yogurt and white pepper. Combine thoroughly, sweeping the sides and the bottom of the bowl so the garlic paste gets evenly incorporated. Cover tightly and refrigerate for at least 2 hours.
When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowls and drizzle a generous amount of extra virgin olive oil on top. Add a side of warm pita bread and your favorite sliced vegetables. Enjoy!
More Recipes with Yogurt
Basbousa: Almond Coconut Semolina Cake
Roasted Peaches and Orange Whipped Greek Yogurt Crostini
Greek Yogurt Parfait with Kahlua and Nuts
Mediterranean Grilled Chicken with Dill Greek Yogurt Sauce
And many more yogurt recipes over at Team Yogurt, Cheryl’s blog to which I occasionally contribute!
Disclaimer: I have only been given one complimentary copy of Yogurt Culture for review. My opinions are my own and I share them here for your benefit. If you would like to purchase a discounted copy of Yogurt Culture, please follow this Amazon link. As an Amazon affiliate, I receive a small credit when you make a purchase within 24 hours of clicking a link provided here. If you are looking for other books or products not mentioned here today, please use this link. Thank you!
Sounds amazing! I am running to the store for English cucumbers. Can I use plain yogurt or should I stick with Greek?
Hey, Mia…so sorry, I just saw this question. It works with either kind of yogurt, but Greek yogurt produces better results.
Hi Suzy,
How long will the Tzatziki sauce keep in the refridgerator?
Cheers,
Leesa.
Leesa, I would say 2-3 days or so refrigerated in a tight-lid container. It can be longer, just try a tiny taste and stir before serving.
Really good recipe Suzy, thank you for the submission!! I used dehydrated garlic (to act as a thickener), garlic-infused EVOO, a 1/2 T of lemon juice instead of vinegar, and added about 1 tsp of dried dill; as my husband loves it 🙂 Really good on gyros and as a lower-calorie option than sour cream for a veggie dip (raw or blanched is our preference).
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Wonderful, Tanya! Like the changes you made. Sounds delicious!
oh Suzy, I so enjoy opening your emails arriving in my inbox!
I forgot where I placed your tzatziki recipe, so I’m back to re-write it
it’s my favorite
thanks for all the fabulous recipes!
deborah 🙂
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Hi Deborah! Thanks so much! I love this Tzatziki recipe as well…we make it often around here. Thanks for taking the time to write!
I just whipped this up and it looks and smells amazing! Tried a nibble and I think its gonna need more garlic, but then again Im a confirmed garlic junkie. Thanks for the recipe!
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Awesome, Alec! I have to say, you’re the first person to point out the need for more garlic in this sauce…but I’m a garlic lover too! 🙂 Enjoy!
This sounds so flavorful and nice and cool for a summer snack w/ veggies. The book sounds interesting. I’d love to check it out.
Tzatiziki is one of my favorite recipes to make. Your recipe looks delicious. The book sounds great. I really like the history of things and it sounds like Cheryl has provided a lot of depth.
Love all of that flavor!! Though I’ve never made it, I’ve enjoyed tzatziki many times – I definitely need to give this a try.
I like yogurt with olive oil and pita!
My daughter is on a modified ketogenic diet – one of her favorite breakfasts is Greek yogurt with fresh berries, cream, mct oil and flax seed. I thought it would be terribly plain but with a good quality yogurt I was amazed at how good and how filling it was.
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Quality yogurt makes a big difference, doesn’t it? Thanks so much for stopping in Laurie.
I was so happy to see that you are using the right ingredients for tzatziki! As a Greek, I often come across recipes for tzatziki with ingredients that don’t belong there 🙂
Great photos too!
Hi Marilena…thanks so much for sharing. Tzatziki is one of those you don’t want to mess with. It is perfect the classic, old fashioned way, right?
I’m have to admit I’m boring. I make my own Greek yogurt and generally add fruit and a handful of nuts or addit to a smoothie, but I will definitely be trying this recipe.
Patti, thanks for sharing! Sometimes, simple is best! Hope you give this one a try.
I love yogurt with fresh fruit and some ground flax seeds sprinkled on top.
I serve taztziki sauce with grilled shrimp that I marinate in olive oil, smoky paprika, turmeric, and finely minced garlic.
This taztziki recipe will get a work out this summer!
Great blog, Suzi!
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Catherine, your grilled shrimp sounds like a recipe I was just working on that I shared on Facebook live! I love turmeric…and lots of garlic of course! Thanks for sharing!
Looks delish!! One of my favorite things to dip into or slather on a sandwich or chicken slouvaki. I love yogurt but would love to learn more. Your website and recipes are fantastic!
Right on Sandara! Enjoy!!!
I love, love, love tzatziki sauce, it’s my favorite way to eat yogurt!
Well, then you’re in the right place today! Thanks for stopping in Christina! Enjoy!
My primary diet is Paleo, though I allow myself one day weekly to eat otherwise. I mainly cook Mediterranean dishes on those days because it is still very healthy food but allows yogurt and cheese! Today I used this recipe to make the Tzatziki for my homemade gyro salad. I have to say, it may very well be the best Tzatziki sauce I’ve ever made! Thank you for sharing this and your other recipes with the rest of us. 🙂
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Jesse, welcome to The Mediterranean Dish! So glad you found the Tzatziki recipe…it’s a favorite of mine as well. I put it on everything!!!