An authentic Tzatziki dip recipe that I have grown up eating for as long as I can remember. It is refreshing, quick and easy to make and can be stored in the fridge for up to two weeks. So why not give it a try today!

What is Tzatziki dip (Greek garlic sauce)?

Tzatziki is a classic Greek appetizer and, in other variations, also native to countries such as Iraq, Cyprus and Turkey.

It is traditionally made with strained yogurt, grated cucumbers, garlic, olive oil, vinegar and various herbs.

It is found worldwide on the menu of all Greek taverns and is served as a creamy yogurt condiment to accompany other Greek ‘mezze’ plates.

What is the secret to a great tzatziki sauce?

The secret to making a great tzatziki dip is using a well-strained Greek yogurt. This gives a nice thick base to add the rest of the ingredients.

Traditionally strained sheep’s or goats yogurt is used to make Tzatziki, but you can use other types of yogurts if preferred, like cow’s.

How do you use Tzatziki dip (Greek garlic sauce)?

Tzatziki is served traditionally with meat, fish and chicken, as a dip with crackers, bread and raw veggie sticks or a spread in sandwiches and rolls. You can also serve it over roasted vegetables or a dipping side sauce for falafels.

This dip is well known for its use in the traditional souvlaki pita served throughout Greece. The pita bread is commonly filled with gyros meat, tzatziki dip, tomatoes, onions, and optional fried chips.

What can I do with the liquid from strained yogurt?

After straining the yoghurt, the liquid left in the bowl is called Whey and has many nutritional qualities and shouldn’t be thrown away. Instead, you can drink it, add it to your smoothies or even cook with it.

Whey can be used instead of buttermilk in baked recipes or added to marinates and brine to tenderize meats. You can also soak pulses in Whey (diluted with water) before cooking to make them more digestible.

Another great way to use Whey is as a starter culture to make fermented vegetables, fizzy drinks, yogurt and cheese.

What are the nutrients in liquid Whey?

After straining the yoghurt, the liquid left in the bowl is called Whey and is high in nutrients and easy to digest.

It is high in protein, calcium, copper, vitamin A and vitamin Bs. It also contains live cultures and beneficial bacteria that are great for your gut health.

How long does Whey keep in the fridge?

It will keep in the fridge for up to a week. If you are not planning on using it straight away, you can also freeze it for later use.

What can I do with the liquid left in the bowl from straining the cucumbers?

Save that cucumber liquid that drained in the bowl from the grated cucumbers. It is high in electrolytes and very nutritious. Drink or use it in your smoothies.

It is highly alkalizing and hydrating for your body, and it contains a variety of minerals, vitamins and antioxidants that are good for you. The kids will love it too!

Lastly, this couldn’t be a complete post for a Tzatziki dip recipe if I didn’t add this below…

My mum makes the best tzatziki. She is the tzatziki queen!

Amazingly enough, she doesn’t like eating it herself; therefore, she never taste tests while making it, but it always turns out great.

She adds most of the ingredients’ me to mati,’as most Greek grandmothers would say, which means using her eyes to judge how much to add and not any fancy measuring tools. It’s like the hand has been trained over the years by making it over and over again and knows precisely how much of the ingredients to pour into the mix.

This Tzatziki dip recipe is my mum’s, and it is pretty generous in garlic, vinegar and olive oil, which makes it so tasty.

I have watched my mum make this many times over the years and would love to share it with you as it has become a staple in our house.

I have reduced the amount of garlic my mum adds to the tzatziki dip by more than half! Yes, she uses close to a head of garlic for this amount of yogurt and honestly, I do too sometimes. We definitely reap the health benefits of garlic!

Tzatziki dip recipe (Greek garlic sauce)

Tzatziki dip (Greek garlic sauce) is a classic Greek appetizer and, in other variations, also native to countries such as Iraq, Cyprus and Turkey. It is traditionally made with strained yogurt, grated cucumbers, garlic, olive oil, vinegar and various herbs. It is found worldwide on the menu of all Greek taverns and is served as a creamy yogurt condiment to accompany other Greek 'mezze' plates.

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Prep Time 30

Course Dips and Spreads

Cuisine Greek

Servings

Calories 101 kcal

Ingredients

1 kg plain Greek yogurt
3 Lebanese cucumbers
5 to10 garlic cloves grated
½ cup olive oil
1/5 cup of vinegar
1 1/2 tsp salt

Instructions

It is best to strain the yogurt before using it. Lay a cheesecloth, muslin cloth or similar inside a colander and pour the yogurt in that. Let it drain over a bowl for a couple of hours or overnight in the fridge.
Grate the cucumber coarsely (can leave the peel on if it's organic) and place it in a fine-mesh sieve. Salt well with ½ tsp of salt, cover, and leave on the side for 30min or overnight to drain and release most of its liquid. Can also squeeze the grated cucumber in your fist, a handful at a time, to extract as much liquid as you can.
Put the strained yogurt, squeezed grated cucumber, grated garlic, olive oil, vinegar, and salt in a bowl and mix well.
Taste and adjust the seasoning to your liking. Keep in mind that the tzatziki dip will taste a little stronger the next day when all of the flavours have infused into the yogurt.
Store in a closed glass container in the fridge for up to 2 weeks.

Notes

1. If you don’t have time to strain the yogurt, you can find strained yogurt sold by weight in some European delis or choose a tub yoghurt brand with the thickest consistency. If the yogurt is not very thick the sauce will still turn out nice , just a little runnier.
In this recipe, I use the Greek sheep’s yogurt as I am after the authentic tzatziki dip recipe, but you can use other types of yogurts if preferred, like cow’s, goat’s, coconut yogurt or soy. Only remember to choose the plain variety.

2. If you cannot tolerate fresh garlic, try using a garlic infusion instead. Mix the garlic and olive oil and let it infuse a few hours or days before draining and pouring into the tzatziki sauce.

3. If you are not a fan of the strong garlic flavour, feel free to add half of the recommended amount of garlic or don’t add any at all. Another option can be to substitute fresh garlic for dry garlic powder. The powder will give a lighter garlicky taste.

4. Some optional additions to the tzatziki sauce can include

– A tablespoon of sour cream to make it creamier

– ½ cup of grated carrot to give it some sweetness

– Or keep the recipe traditional and add some dill or mint.

– Can also try using a different type of vinegar. Instead of white vinegar, use apple cider vinegar, red wine vinegar or even some lemon juice. Adjust the amount to your liking.

5. Do not throw away the liquid strained from the yogurt. This liquid is called Whey; it’s very nutritious and easy to digest. It is high in protein, calcium, copper, vitamin A and Bs. Check my notes on the top of this post for ways of using Whey.

6.Drink that cucumber juice! It is highly alkalizing and hydrating for your body, and it contains a variety of minerals, vitamins and antioxidants.

Nutrition

Calories: 101kcalCarbohydrates: 5gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 3mgSodium: 199mgPotassium: 78mgFiber: 1gSugar: 3gVitamin A: 76IUVitamin C: 2mgCalcium: 71mgIron: 1mg

Keyword Tzatziki dip

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