Tzatziki Sauce, with its cucumber and yogurt, is the perfect compliment to chicken, lamb, and even beef. This tangy dip is heightened with the addition of lemon juice and fresh dill.
In my last post, I introduced you to my Greek Seasoning Mix and now I am going to share a recipe for one of my favorite sauces, Tzatziki Sauce! If you haven’t had the pleasure of trying tzatziki sauce, stop what you are doing and make it now!
Tzatziki sauce is the perfect accompaniment to most anything. The tangy flavor pairs perfectly with the gaminess of lamb, perks up boring chicken, and even adds a new twist to a burger.
Usually, a condiment for a gyro, or that delicious sandwich that you order and never pronounce correctly, tzatziki sauce can be used for any number of dishes. The fresh and crisp flavor of the cucumber is complimented by the tangy Greek yogurt that is the base of the sauce. I love it on my gyro nachos too!
Throw in the acidity of lemon juice, the herbaceousness of the fresh dill and you have a sauce that you can inhale all by itself. Love fish? Tzatziki, with the fresh dill, was made for salmon. The tzatziki cuts through the fattiness of the fish and adds some zip. Yes, I said zip.
Sounds like something my Ma would have said right after she added some Miracle Whip to Pa’s turkey sandwich. Or when she would yell at everyone to hurry up. Like my mom too. I’m sure I sound like my mother when I yell at my kids.
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That’s right, I yell at my kids from time to time. I think every mom does. Especially when they have asked you the same question 1000 times and you have already answered it 989 times.
Now that Summer is here, they will ask me questions all day long. I think I am going to take my tzatziki sauce and sneak off to a coffee shop. I can drink some black tea, have a sandwich with my tzatziki sauce, and listen to all the other people tap on their keyboards.
What are you putting this Tzatziki Sauce on this summer? Tag me on social media with #TakeTwoTapas and let me see!
- 1/2 a large cucumber (peeled)
- 1 1/2 cups plain full-fat Greek yogurt
- 2 large garlic cloves (finely minced)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- 2 tablespoons fresh lemon juice
- Chop the peeled cucumber very small or you can pulse a few times in a food processor. Another trick is to grate it.
- Add it to Greek yogurt and stir to combine.
- Mix in the minced garlic, olive oil, salt, vinegar, and lemon juice.
- Chop the fresh dill and add to the yogurt mix.
- Stir to combine and chill until ready to serve.
- Store in the refrigerator for up to a week.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 101Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 197mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 5g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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