So, you need a tzatziki sauce recipe to go with your Greek burger, which is already sizzling away to perfection on the grill. I’ve got you covered!
My version of traditional Tzatziki sauce is based on this recipe. Which is supposedly the best, and most authentic recipe from a real Greek Grandma. Sold!
I’m just gonna update it to make it *faster*.
This is what you’ll need:
Greek yogurt, cucumbers, dill (fresh, dried, or the tube there that I like to keep in the freezer), garlic, and a lemon.
Using regular yogurt will make your Tzatziki pretty thin. If you have only regular yogurt, you can drain it in just a couple of hours, or even overnight in the fridge by dumping it into a mesh sieve over a bowl, and covering with a damp paper towel. It will drain out the whey and leave you with very thick, lovely Greek style strained yogurt.
And this is my time-saving tip: use a wide mouth canning jar and an immersion blender. If you haven’t got an immersion blender, you can always use a regular blender and regular canning jar like this, or a small food processor. I don’t bother to peel. The peelings are going to be pulverized anyway, so they don’t bother me. But if you feel the need to peel, then go for it.
Cut in half lengthwise, and scrape out seeds with a 1/2 or 1/4 teaspoon.
Roughly chop your cucumbers. Sprinkle liberally with salt and set aside while you prep the other ingredients…give it about 20-30 minutes. You want the salt to pull out the extra liquid, so your yogurt won’t get all watery.
While you’re waiting on the cucumbers, combine everything else in your jar. Lightly rinse the salt off of the cucumbers. Blot the cucumbers dry with a paper towel, and drop them into the jar.
Taste and adjust seasonings with more salt and some fresh ground pepper.
This “lazy” method makes a thinner tzitziki. If you like yours thicker, then just don’t add the yogurt to the jar, and pulverized everything else, then gently stir your yogurt in.
As simple as this dip is to make, the flavors are transporting. It’s tangy, savory, lemony, and has a hint of dill. It’s the perfect dip for pita chips, corn chips, and an amazing condiment or dressing.
It’s an integral part of my perfect summer. Hope you enjoy!
Here is the printable Tzatziki Recipe:
- 1 medium cucumber
- ½ a lemon, juiced (1½ T)
- 1½ cups strained, Greek yogurt*
- 1 garlic clove
- 1 t, salt
- 1 t. dried dill or 2 t. fresh
- salt & pepper to taste
- If you only have “normal” yogurt, then set about 3 cups of it aside in a strainer, and you’ll have about 1½ cups of strained Greek style yogurt in about 2 hours.
- Peel cucumber if desired (I skip this step)
- Cut in half lengthwise and strip out seeds with a ½ to ¼ teaspoon.
- Rough chop cucumbers, and place in a colander in the sink.
- Sprinkle 1 teaspoon of salt over the cucumbers, and let sit for 20-30 minutes.
- Add lemon juice, garlic, & dill to the jar or food processor or blender.
- When cucumbers have drained, rinse lightly to remove salt, and pat dry with a paper towel.
- Add cucumbers to the lemon juice mixture, and process until smooth.
- Stir in yogurt until blended.
- Taste test and adjust salt and pepper to taste.
- If you are lazy like me, you can add *all* ingredients to the jar and blend, and it will give you a thinner sauce.