Whether it’s souvlaki or another meat dish, this Creamy Tzatziki Sauce is an excellent addition to the meal. It can also be used as a dip with plain crackers, celery, carrots, or meat.
It is effortless to make this homemade Creamy Tzatziki Sauce recipe. And because you can keep it in the refrigerator for up to four days, it’s a great recipe to make ahead of time or for multiple uses over those days.
How to make Creamy Tzatziki Sauce at home
Our recipe keeps to most of the traditional ingredients found in a tzatziki sauce, but we also added a bit of mint to change it up a bit. However, the mint is entirely optional.
- Greek Yoghurt
- Lemon Juice
- Extra-Virgin Olive Oil
- Fresh Dill
- Fresh Mint (optional)
- Minced Garlic
- Sea Salt (kosha salt)
Grate the cucumber using the larger side of your grater. Place some of the grated cucumber on some paper towel and squeeze the juice out from it with your hand.
You can also do this with a strainer, but I found this method much easier.
And if you are one to drink juices, you can keep the cucumber juice to add to a homemade juice. But be quick as the juice will only keep for up to 24 hours in the fridge.
Placed the de-juiced grated cucumber into a bowl and repeat with the rest, using a fresh sheet of paper towel each time.
Next, finely chop the dill and the mint, then place aside. Remember, the mint is optional if you do not want to add it.
Add the greek yoghurt, lemon juice, extra-virgin olive oil, dill, mint, crushed garlic, and sea salt into a small to a medium-sized bowl. Using a fork or whisk, whisk the ingredients until well incorporated, then let sit for 10 minutes on the benchtop, uncovered.
Pro Tip: Allowing the tzatziki to sit for 10 minutes will allow the flavours to be absorbed into the greek yoghurt.
After 10 minutes, add the grated cucumber and stir through. Then store in an air-tight container or jar and place in the fridge until needed.
Ways to use Tzatziki
There are a few ways that I have mentioned already that you can do with Tzatziki, but there is so much more.
- Add a small side of tzatziki with some grilled vegetables, such as asparagus, carrots, mushrooms or even corn on the cob.
- Use as a spread in wraps instead of mayonnaise.
- And it goes well with toasted pitta bread either spread on or as a dip.
The sky is the limit with this recipe, and I would love to hear about some of the ways you have used tzatziki.
Other recipes that, we have used creamy tzatziki sauce with
- Weber Q Lamb Souvlaki: A lamb souvlaki and tzatziki just go hand in hand, topped off with lettuce, cheese, tomato and onion…yum!
- Moroccan Chicken: A side of tzatziki with this delicouse recipe is amazing. All the flavours in your mouth with the both combined is to die for!
Other recipes that go with tzatziki sauce
Want other recipes that you can pair your Creamy Tzatziki Sauce with. We have a few on the website that you can try.
- Weber Q Lamb Cutlets: Even though the recipe includes a greek yoghurt mint dip, you can also use the tzatziki with it as a different option.
- Simple Mini English Muffin Pizzas: Use it as part of a pizza topping to make a souvlaki style mini pizza.
Creamy Tzatziki Sauce For Meat Dishes And Dip
- 1 large Cucumber (Green or Continental)
- 1½ cup Greek Yoghurt
- 1 tbsp Lemon Juice
- 2 tbsp Extra-Virgin Olive Oil
- 1 tbsp Fresh Dill
- 1 tbsp Fresh Mint Leaves (Optional)
- 2 tsp Crushed Garlic
- ½ tsp Sea Salt or Kosha Salt
- Grate cucumber and squeeze out the juice, then set aside. Refer to Note 1 for tips on how to do this.
- Finely cut the fresh dill and the mint leaves if you are adding mint and place aside.
- In a small or medium-sized bowl, add the greek yoghurt, lemon juice, olive oil, garlic, salt, dill and mint. Using a fork or whisk, whisk until well combined. Then let sit for 10 minutes.
- Taste test the tzatziki, and if needed add more lemon juice, salt, dill and or mint if needed.
- Add the grated cucumber, stir through and then refrigerate until needed.
- Use the larger grater size to grate the cucumber.
- To squeeze out the juice, either place a small amount in some paper towel, use your hand to squeeze out the juice, and repeat.
- Or place some in a wire strainer and use the back of a spoon to press down and remove the juice.