Easy Tzatziki (Greek Yogurt Cucumber Dip) (2024)

FAQs

What is a popular Greek sauce made of yogurt and cucumber? ›

Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt. It's a refreshing chilled sauce, dip or spread.

I use the largest holes on a box grater to give my final sauce texture and plenty of green flecks. Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate.

How To Make Tzatziki. Begin by seeding the cucumber. Simply cut the cucumber in half lengthwise, and then use a small spoon to scrape the seeds out. Next, shred the cucumber on a box grater or in a food processor.

At the very least, serve it with some carrots, bell peppers, and other fresh veggies of your choice, but you can use it in many more ways with everything from the obvious gyros to pan-seared salmon, lamb rack, all sorts of kebabs including vegetable skewers, or even to top your baked potato!

Tzatziki is not only a tasty, multi-use sauce, it's also a smart food pick. Its blend of yogurt, cucumber, olive oil, garlic, lemon, and herbs delivers key nutrients, which are proposed to support heart health, gut health, and may even lower diabetes risk.

How do you get the bitter taste out of tzatziki sauce? Your main ingredient – the cucumber – is often the culprit. To avoid this, make sure that you choose the right variety: English and Persian cucumbers have very little, or no, bitterness.

The best way to avoid a watery tzatziki sauce is to get the excess moisture out of the grated cucumber before it's added to the sauce mixture. To remove excess water from the cucumber, squeeze it over the sink once it's been grated.

Fresh vegetables like cucumbers, carrot sticks, radishes, green beans, cherry tomatoes, bell peppers, and celery sticks taste better when dipped in healthy tzatziki sauce. I like to have fresh veggies already chopped up in my refrigerator and this delicious Greek dip made to snack on whenever I'm hungry.

1. Put the chopped cucumbers in a large colander and toss with a large pinch of salt. Put the colander in the sink and let the cucumbers sit for 20 minutes, then gently pat dry with a paper towel.

What is the difference between tzatziki and cucumber raita? ›

Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.

Yes, tzatziki is considered a healthier dip than hummus and sour cream. It contains several vitamins, a good amount of protein, and fewer carbohydrates and calories. The fat content of tzatziki is low too, which is not the case with other dips.

Tzatziki sauce should be kept in a sealed container and stored in the refrigerator when you're not using it. As long as it's stored properly, you can expect homemade tzatziki to last about three to four days. This will depend on how fresh the yogurt was when you made the sauce.

Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley.

Tzatziki. Tzatziki is mainly used as a dip, but it's also a famous dipping sauce that accompanies meat dishes, crackers, pita, and other meze dishes. It is also most famously known for its place in gyros. In Greece, restaurants often bring homemade tzatziki to your table with bread as an appetizer.

Tzatziki Sauce-- Greek Cucumber/Yogurt Sauce.

Both are eaten as dips or as an accompaniment to a main dish. Their consistencies are different. Raita is made with plain yogurt and tzatziki is made with thicker Greek yogurt. Raita is thinner while tzatziki has a thick consistency.