Best Tzatziki Sauce Greek Cucumberyogurt Sauce Recipes

AUTHENTIC TZATZIKI SAUCE RECIPE (GREEK YOGURT, CUCUMBER DIP)

Steps:

• To prepare this authentic Greek tzatziki sauce recipe, remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.
• Afterwards, wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water.
• Assemble the tzatziki sauce. In a bowl, add the cucumber, the minced garlic and olive oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold. (Alternatively, if you have a blender, pour in the olive oil and garlic and blend until combined. Then mix with the rest of the ingredients using a spoon. This will help the garlic to mix better with the rest of the ingredients).
• Prepare this traditional tzatziki sauce for your friends and family and serve as a delicious dip with some warm pita breads aside, or as a sauce for Greek-style souvlaki. Enjoy!

TZATZIKI SAUCE RECIPE

Steps:

• Peel and finely dice the cucumber, or you can grate on the large holes of a box grater if preferred. Transfer to a bowl lined with a cheesecloth* and sprinkle cucumbers with 1/2 tsp salt and give them a light stir. Set aside for the cucumbers to release their juice while you prep the remaining ingredients.
• In a large mixing bowl, combine plain Greek yogurt, lemon juice, grated garlic cloves, chopped dill, extra virgin olive oil, salt and pepper, or season to taste.
• Use the cheesecloth to squeeze out as much juice as you can from your chopped cucumber. You'll be surprised how much juice comes out. Discard the juice and add squeezed cucumber to your mixing bowl.
• Stir everything to combine and season to taste with more salt and pepper if desired. Cover and refrigerate for at least 1 hour, or until ready to serve. I love serving drizzled with a little more extra virgin olive oil.

TZATZIKI

Steps:

• Toss cucumbers with a few generous pinches of salt in a small bowl; firmly squeeze several times with your hands to release excess water. Drain.
• Mix cucumbers, yogurt, oil, lemon juice, and garlic in a medium bowl; season with salt. Let sit at room temperature until tzatziki tastes garlicky, 15-20 minutes; discard garlic. Stir in mint just before serving.
• Do Ahead
• Tzatziki (without mint) can be made 3 days ahead. Cover and chill.

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

TZATZIKI SAUCE-- GREEK CUCUMBER/YOGURT SAUCE

Steps:

• Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
• In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
• This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.
• ** If you can't find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.
• You can skip this draining process, if you want, but you will have a moderately messier, runnier result.

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

GREEK CUCUMBER YOGURT SAUCE (TZATZIKI)

Steps:

• Whisk together the Greek yogurt and sour cream in a bowl.
• Stir in the grated cucumber and chopped fresh dill.
• In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
• Combine the two bowls.
• Chill for several hours to let flavors blend.
• Serve and enjoy.