How to store tzatziki:

This homemade tzatziki will keep well in the fridge for four to five days in a tightly sealed container. This dip has a tendency to separate a bit in the fridge, so you'll need to give it a good stir before serving it. Tzatziki tastes better the longer it sits in your fridge, but after about five days the cucumbers begin turning to mush, so definitely eat it before the week is up.

What is the best combination of herbs for the tzatziki:

For the herbs, I think the yummiest combination is roughly about a third each of mint, basil and dill so that none of them are too overpowering. I realize that not everyone has all three on hand so use whichever you want.

Can you make tzatziki with regular yogurt?

You can use regular plain yogurt to make tzatziki you just need to plan ahead. Line a fine mesh sieve or colander with a coffee filter or a couple layers of paper towels. Then spoon the yogurt in. Set it over a bowl and let it sit in the fridge for a few hours. You’d be amazed how much whey drains off.

Easy Tzatziki Sauce Recipe

Name: Easy Homemade Tzatziki Sauce Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Greek
Ingredients: 1 large cucumber, shredded on a box grater; 1 1/3 cups Greek yogurt; 1 small clove garlic, peeled; ½ teaspoon coarse kosher salt; ½ cup chopped mint, dill or basil or a combination; ¼ cup extra-virgin olive oil; 2 tablespoons lemon juice

Description

This homemade tzatziki recipe is made with Greek yogurt, grated cucumber, lemon, garlic and herbs. Its so easy to make for a simple sauce or as a dip for a healthy appetizer!

Ingredients

Units Scale

1 large cucumber, shredded on a box grater
1 1/3 cups Greek yogurt
1 small clove garlic, peeled
1/2 teaspoon coarse kosher salt
1/2 cup chopped mint, dill or basil or a combination
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice

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Instructions

Place the shredded cucumber in a clean dishcloth. Wrap the towel around the cucumber shreds and use both hands to twist and wring out the cucumber water. The more liquid you remove the thicker the tzatziki! Alternatively, place the shredded cucumber in a strainer and press out excess water, or pat thoroughly with paper towels.
Chop garlic, sprinkle with salt, and then mash and chop with a chef’s knife to make a paste.
Scrape garlic paste into a medium bowl. Add yogurt, cucumber, mint, oil and lemon and whisk to combine.

Notes

To make Tzatziki with regular yogurt

If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. Spoon in 2 cups plain low fat yogurt and refrigerate until the whey has drained off the yogurt, about 3 hours.

Our Favorite Za’ater Pita Chips

Preheat oven to 350 degrees F. Cut 4 pitas along their seams and separate into two layers. Brush lightly with 2 tablespoons oil, dividing evenly among the pitas. Sprinkle with 2 tsp teaspoon za’atar and 1/2 teaspoon coarse kosher salt. Cut pitas into 8 triangles each. Transfer to 2 large baking sheets. Bake the pitas, rotating pans halfway through, until crisp and starting to brown, 10 to 15 minutes. Cool before serving with the tzatziki.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Sauce
Method: No cook
Cuisine: Greek

Nutrition

Serving Size: 1/4 cup
Calories: 94
Sugar: 2 g
Fat: 8 g
Saturated Fat: 2 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 4 g