How long does tzatziki last in the fridge?

Tzatziki keeps well for up to three days in an airtight container. Stir before serving.

Can I freeze tzatziki sauce?

Freezing isn’t recommended as it alters the texture of the yogurt and cucumber.

Is tzatziki gluten-free?

Yes! All the ingredients in this recipe are naturally gluten-free.

What can I serve with tzatziki?

Pair it with pita, raw veggies, grilled chicken, or lamb. It’s also amazing on baked potatoes.

Substitute the yogurt with a thick plant-based option like coconut or cashew yogurt.

How do I fix watery tzatziki?

Make sure to strain the cucumber and yogurt properly. A pinch of xanthan gum can also help thicken it.

What’s the purpose of lemon zest?

It adds a subtle citrus flavor that makes the sauce taste fresher without being overwhelming.

Tzatziki Sauce Recipe Made Easy With Creative Ways to Use It

Name: Tzatziki Sauce Recipe
Prep time: 1 h 15 min
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 2 cups full-fat Greek yogurt; 1 English cucumber, grated and drained; 2 cloves garlic, minced; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 tablespoon white wine vinegar; 1 tablespoon fresh dill, finely chopped; 1 teaspoon grated lemon zest (original twist); 1 tablespoon fresh mint, finely chopped (optional); 1/2 teaspoon salt (adjust to taste); 1/4 teaspoon freshly ground black pepper

Description

Tzatziki sauce is a classic Greek dip that combines creamy Greek yogurt, fresh cucumber, garlic, and herbs for a cool and tangy flavor. Perfect as a dip, spread, or condiment, this tzatziki recipe includes a unique twist—grated lemon zest—to enhance the brightness and bring a subtle citrusy note to the sauce.

Equipment

Ingredients

Units Scale

2 cups full-fat Greek yogurt
1 English cucumber, grated and drained
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
1 tablespoon fresh dill, finely chopped
1 teaspoon grated lemon zest (original twist)
1 tablespoon fresh mint, finely chopped (optional)
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon freshly ground black pepper

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Instructions

Strain the Yogurt (Optional):
If you prefer thicker tzatziki, line a fine-mesh sieve with cheesecloth. Add the yogurt and let it strain in the refrigerator for 2-4 hours to remove excess whey.
Prepare the Cucumber:
Grate the cucumber using a box grater. Sprinkle it with a pinch of salt and let it sit in a fine-mesh sieve over a bowl for 10 minutes. Press or squeeze out any remaining liquid using a cheesecloth or clean kitchen towel.
Mix the Ingredients:
In a medium mixing bowl, combine the strained yogurt, prepared cucumber, minced garlic, olive oil, lemon juice, vinegar, dill, lemon zest, and mint (if using). Stir well until fully incorporated. Season with salt and pepper to taste.
Chill and Meld Flavors:
Cover the bowl and refrigerate the tzatziki sauce for at least 1 hour to allow the flavors to meld. Stir before serving.
Serve:
Serve chilled as a dip with pita bread or fresh vegetables, a condiment for gyros or grilled meats, or a topping for baked potatoes.

Notes

Why Grated Lemon Zest?
The addition of grated lemon zest introduces a fresh citrus aroma and a subtle brightness, setting this tzatziki apart from traditional recipes. It complements the garlic and cucumber, enhancing the sauce’s refreshing qualities.
If you prefer a smoother texture, blend the sauce briefly in a food processor before chilling.
Adjust garlic to your preference; 1 clove for mild flavor, 3 for a stronger kick.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Stir before serving, as some separation may occur.

Nutrition

Serving Size: 2 Tablespoons
Calories: 70 kcal