Homemade Tzatziki Sauce

My Homemade Tzatziki Sauce recipe is incredibly easy and effortless, uses the freshest of ingredients and couldn’t be a more satisfying spoonful! This classic Greek sauce is creamy, tangy, bright, refreshing and full of cucumbers! Lemon juice, dill and garlic are added to the mix and make their presence known.

This versatile sauce goes with just about everything! It takes centre stage as a dip on your Mezze or crudité platter and can be used as a condiment for sandwiches or burgers. It’s the sauce that does it all and does it so well!

So, why buy store-bought tzatziki when you can make your own at home in just 10 minutes?! Serve it alongside some pitas, on a Mezze platter and with Souvlaki, Roasted Leg of Lamb or Greek Meatballs for a delicious Greek meal at home. So, let me show you how it's done. Grab a spoon and come and cook with me.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Serves: 6 - 8

Ingredients:

• 1 3/4 cups Greek yoghurt

• 1 large English cucumber, grated and drained (approx. 1 1/4 cups) (See Notes below)

• 2 cloves of garlic, peeled and minced

• 1 1/2 Tbsp extra virgin olive oil

• 1 1/2 Tbsp freshly squeezed lemon juice (approx. 1/2 a medium lemon)

• 1 1/2 Tbsp fresh dill fronds, finely chopped

• 1/2 tsp kosher salt

• Freshly ground pepper, to taste

• Additional dill fronds and 6 cucumber slices, as garnish

Instructions:

1. To a large mixing bowl, add the Greek yoghurt, cucumber, garlic, olive oil, lemon juice, dill, salt and pepper and mix until combined.

2. Transfer the tzatziki to the refrigerator for at least 1 hour to allow the flavours to meld. Refrigerate until ready to serve.

3. Garnish with dill fronds and cucumber slices and serve and enjoy!

Notes:

1. Grating the Cucumber: To get the job done, use the large holes on a box grater to grate the cucumber. Or, simply use the grating attachment on your trusty food processor.

2. Squeeze, Squeeze, Squeeze: Cucumbers are made up of 96% water, so adding them directly into the tzatziki sauce, without draining, will create a soupy mess. My preferred method of draining the cucumber is to simply squeeze mounds of grated cucumber between yours hands over a colander, set in the sink. The colander will help catch any cucumber pieces that escape during the squeezing and draining process. You can also wrap the grated cucumber in a cheese cloth or tea towel and squeeze and wring it out. All the draining methods work quite well and it’s just a matter of personal preference.