Prep: 1 hour 15 minutes Yield: 2.5 cups
Recipe: A Couple Cooks
Making homemade tzatziki is incredibly easy! To make this Greek sauce, you’ll first need to peel and grate the cucumber, then squeeze out as much excess liquid as possible. Next, mix together the grated cucumber with minced garlic and dill, Greek yogurt, white wine vinegar, olive oil, kosher salt, and pepper.
Ingredients:
- Grated cucumber: Just a bit of it, which keeps a creamy consistency
- Dill: It’s a little more traditional than mint, though some recipes we’ve seen even omit the dill.
- Olive oil: important for taste and texture.
- White wine vinegar: there’s just a bit of acid for some tang: typically white wine vinegar or lemon juice
- Full fat Greek yogurt: using full-fat yogurt is key to get the desired creaminess
Directions:
- Squeeze out as much liquid from the cucumber as possible. Too much water in the cucumber makes for a watery dip. After you grate the cucumber, place it in a fine mesh strainer and use your hands to squeeze out as much liquid as possible.
- Refrigerate for 1 to 2 hours to allow the flavors to marry. To really amp the flavors in this homemade tzatziki sauce recipe, let it sit in the fridge for a few hours before serving. This lets all the flavors meld together and makes for the most flavorful sauce.
For the best flavor, you’ll want to let the mixture refrigerate for a few hours before serving. If stored in an airtight container in the fridge, your homemade tzatziki should last up to a week