Tzatziki Sauce

Posted by Sarah Papachristos on Friday, April 5, 2013

In Greek Cuisine, Appetizers, Snacks, Dips

Have you ever tried a Gyro sandwich before? It is a grilled meat (chicken, pork, beef or lamb) sandwich that comes with lots of vegetables and this amazing cucumber sauce. Well, if so, that tasty cucumber sauce should ring a bell because it is called tzatziki sauce!

Greek tzatziki sauce

Despite the complicated name, tzatziki sauce is extremely easy to make. My family enjoys tzatziki sauce as an appetizer dip with vegetables and pita chips.

I also enjoy tzatziki with grilled chicken and steak. Not to mention on chicken die for!

grated cucumber for tzatziki sauce

I remember the first time I made tzatziki sauce. I had gone to a Greek wedding and got the recipe from one of my aunts. It seemed simple enough to make, so I decided to give it a go for my next family gathering. The one part that really threw me off was grating the cucumber. After I had followed the directions and drained all the liquid from the grated cucumber, I was left with a bright green ball of cucumber mush (see photo above).

I thought, there is no way my tzatziki is going to be smooth and creamy if I mix in this stringy cucumber ball. Trust me, after you mix all the ingredients together, it comes out smooth and not stringy! I even use the cucumber seeds, which completely blend in with the sour cream.

It is a magical Greek sauce

Greek cucumber dip

Tzatziki Sauce



2 Cucumbers, peeled and grated

1 Container light sour cream

2 Tbsp olive oil

1-2 garlic cloves, minced 

1 Tbsp fresh dill, minced

Salt and pepper to taste


Wash and peel both cucumbers.

Grate the cucumbers on the smallest grater hole option. Warning this will be messy! To avoid cucumber water flowing all over your kitchen: place a mesh strainer over a medium size bowl. Grate the cucumbers over the strainer to allow the excess water to collect in the bowl. If you are unsure of what your grated cucumber should look like, see the photo above.

Remove as much water as possible from the grated cucumber. I do this by pressing the grated cucumber against the mesh strainer several times.

Chop the garlic and fresh dill. I usually use 1 large clove of garlic because after the tzatziki flavors work their magic in the fridge for a few hours, the garlic flavor will become stronger. If you like your dips very garlicky, then I would use 2 cloves.

In a large bowl combine the grated cucumber, the entire container of sour cream, olive oil, garlic and dill. Stir until combined. Season the tzatziki with salt and pepper.

Refrigerate tzatziki for at least 2 hours before serving. This dip can be made ahead of time and I actually recommend doing so because the flavors will have more time to set up.


how to make tzatziki sauce

Post by Sarah Papachristos