Rich Creamy Tzatziki, full of fresh herbs, to liven up your summer meals. This fresh creamy yogurt herb dip with cucumbers is a delicious to have with pita, falafels , grilled veggies or kebabs.
One of the easiest and quickest dip that you can make for game day, movie night or get together with friends for potluck and parties.
About the recipe
A simple and easy dip or sauce recipe which you can serve as a side for your parties. Do you like me dread spending long hrs in summers for meal preparations or cooking. Or you are looking for simple and under 10 min. recipes which are not only easy to make but also have light and cooling effect on stomach.
Here is this simple Tzatziki recipe to light up your summer meals .
What is Tzatziki
Tzatziki is a typical Mediterranean recipe. Traditionally it is made with strained goat yogurt. It’s a healthy sauce/dip which can be a part delicious filling meal or can be served as a snack.
It takes only 10 minutes to make this cool summer dip with cucumbers and herbs like mint or dill.
It is almost similar to Indian Cucumber Raita, it's a little thick in consistency as it is made with hung curd or greek yogurt and has oil and garlic added to it, with chopped mint/cilantro/coriander.
Ingredients to make Tzatziki Sauce
Greek Yogurt or Hung Curd- You can use either store bought greek yogurt (for ease) or make it home. Check details in the below section.
Cucumbers- Use English cucumbers. There is no need to peel them. If you are using Indian variety then peel the cucumbers as the skin can be a bit thick and bitter. Also, cut both the ends and then rub 1-2 mins. with little salt on both the ends. This takes out the bitterness in cucumbers(indian Variety).
Fresh Herbs- Many recipes use Dill to make this dip. Many times dill is easily not available at my vegetable vendor so, I use fresh mint and coriander. You can use parsley also.
Others- Garlic(1-2 cloves), Extra Virgin Olive Oil, Black Pepper Powder, Salt as per taste.
Many recipes use Olive also. I skip it in this recipe as my kids don't like it in this dip.
You can also substitute lemon juice with white wine vinegar.
How to make strained Yogurt/Greek Yogurt at home
Check here How to make Strained Yogurt or Greek Yogurt at home. (will soon post the recipe)
How to make Tzatziki
Take greek yogurt in a bowl. If making at home check out the FAqs section and recipe card.
- Mince garlic cloves. Add minced garlic and salt to yogurt and mix everything until well blended. Cover and refrigerate it.
- Let the yogurt sit for at least minimum 2-3 hrs. When ready to make then add grated cucumbers and fresh chopped herbs. Again chill for a couple of hrs before serving.
- Grate the Cucumber and add a pinch of salt and leave for 10 minutes.
- After 10 minutes, squeeze water from cucumbers using a cheesecloth.
- You can also leave grated cucumber in refrigerator overnight and then mix it with yogurt the next day.
- When ready to serve or a few hrs before serving do the final preparations.
- Add grated and strained cucumber, lemon juice and finely chopped fresh herbs to the yogurt.
- Mix it very well. The texture should be smooth and creamy.
- Cover the bowl and refrigerate for at least 1 hr before serving.
Serve Tzatziki with grilled veggies or fresh veggie sticks, pita chips, falafels. Make it a part of your Crudite Platter. Add it to your wraps or gyaros.
You can even serve it with Biryani and as use it as a dip with raw veggies like carrots and cucumbers.
Serve it with falafels, naans, pita, vegetarian and non-vegetarian kebabs, grilled veggies, goes well with your favorite biryanis too!!
How long can we store Tzatziki
It is better to finish the dip on the same day when you make it.
Refrigerate the leftovers (if any) for about 2-3 days in an airtight container.
I never freeze it so will recommend the same.
Frequently asked questions
Tzatziki stays good for 2-3 days depending on how fresh or old is the yogurt. Discard it after when it starts to give a foul smell . Very old sauce als develops mould like growths.
Tzatziki is made with strained and thick goat's or sheep's milk yogurt along with cucumber. Raita is made with regular yogurt and has lot of variations with vegetables, fruits and fried chickpea balls.
- Chopping Board
- Mixing Bowl
- 1 Cup Thick Strained Greek Yogurt
- 2 Medium English Cucumber or Persian Cucumbers
- 2 Garlic Cloves
- ½ tsp Salt
- Juice of half lemon or 1 tbsp
- 1 Chopped Mint and Cilantro(Coriander)
- 1 tbsp EVVO
- In a bowl take strained Greek Yogurt.1 Cup Thick Strained Greek Yogurt
- Add salt and minced garlic cloves. Refrigerate till ready to make.½ tsp Salt, 2 Garlic Cloves
- Grate cucumbers. In a cheesecloth or muslin cloth take the grated cucumber and squeeze out the water.2 Medium English Cucumber or Persian Cucumbers
- You can keep the cucumbers in the cloth with some heavy weight on top of it, so that the water completely strains out. Check notes.
- Now when ready to make take out the yogurt , add lemon juice, chopped mint and cilantro and grated cucumbers.Juice of half lemon, 1 Chopped Mint and Cilantro(Coriander)
- Mix it nicely to smooth and thick consistency.
- Chill for at least 1-2 hrs. and serve as required.
- You can top it with a tbsp of EVVO.1 tbsp EVVO
- Take a bowl and yogurt(curd as called in India), place a cheesecloth over it. Transfer the yogurt over cheesecloth and then gather the sides of the cloth and can tie the top with a thread or string.
- Then place something heavy like a bowl filled with water or stone mortar pestle on it. Leave for about for about 4-5 hrs or overnight or even more in refrigerator. Liquid will drain out from yogurt making it thick.
- When ready to use the strained yogurt take it out from the cheesecloth and transfer it to a bowl.
- You can store this yogurt for about 3-4 days.
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