Is tzatziki made from yogurt or sour cream?

Traditionally, tzatziki is made with thick, strained yogurt, not sour cream.

Can I add anything else to the tzatziki?

You can add fresh herbs like mint, dill or flat-leaf parsley if you like.

How long will tzatziki last in the fridge?

It will keep well at least 1 week, stored in a covered container in the fridge. Give it a little mix before you go to use it, any remaining water from the cucumber tends to settle at the bottom of the container, but is easily mixed back in with the sauce.

The BEST Creamy Tzatziki Sauce

Description

Thick, creamy tzatziki sauce feels like a holiday on a plate. Tangy Greek yogurt, fresh cucumber, zesty lemon and a hint of garlic make this super-easy dip irresistibly delicious. It’s quick, easy, uses minimal ingredients and no special equipment.

Ingredients

Units Scale

For the tzatziki -

1/2 large cucumber
1 teaspoon salt
1 cup thick Greek or Greek-style yogurt
1 lemon, juiced and zested
3 garlic cloves, crushed
Black pepper

Optional, to garnish -

1 tablespoon olive oil
1 tablespoon nutty dukkah
2 tablespoons marinated olives

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Instructions

Grate your cucumber. Set a colander or fine sieve over a small bowl, then line it with 4 layers of thick kitchen towel, or a cheesecloth. Use a box grater to grate your cucumber (skin and all). Place the grated cucumber into the prepared colander or sieve. Sprinkle 1 teaspoon of salt over the cucumber and mix it through, then let it sit for a minute. PRO TIP: If you don’t have kitchen towel or a cheesecloth, just place the grated cucumber directly into the sieve.
Squeeze the excess liquid from the cucumber. Pick up the ends of your kitchen towel or cheesecloth, so that the cucumber collects as a ball at the bottom. Squeeze and wring the cloth, getting as much water out as you can. There should be a good 1/4 cup of water released from the cucumber. If you’ve put your cucumber directly into the sieve, use your hands to squeeze the cucumber together and press it against the sieve to release the water that way. It’s a little messier but works just as well.
Mix the tzatziki. Add the squeezed cucumber to a small bowl, along with 1 cup of Greek yogurt, the crushed garlic cloves, the zest of your lemon, 1 tablespoon of lemon juice and a good grind of black pepper. Give it a good mix to combine well, then taste, and add a little more salt or lemon juice if you think it’s needs something extra.

Notes

STORAGE INSTRUCTIONS: The tzatziki will keep well for 1 week, stored in the fridge in an airtight container.

INGREDIENT NOTES: If you want proper thick and creamy tzatziki, it’s important to use thick, Greek or Greek style yogurt, instead of plain natural yogurt. Fat free is fine too. If you like, you can add a handful of chopped fresh mint, dill or flat-leaf parsley to the sauce.

SERVING SUGGESTIONS: Serve with sourdough discard crackers or crunchy baked pita chips, spoon onto fresh bread (it’s great with no knead chili cheese focaccia, Vogel’s style seed bread or rosemary parmesan bread), dollop onto two-ingredient dough flatbreads or two-ingredient dough pizza, toss through salads, serve with grilled meat or roasted veggies.

Prep Time: 10
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons
Calories: 126
Sugar: 3.3g
Sodium: 807.1mg
Fat: 9.7g
Saturated Fat: 2.2g
Unsaturated Fat: 7.1g
Trans Fat: 0g
Carbohydrates: 7.1g
Fiber: 0.5g
Protein: 4.8g
Cholesterol: 6.2mg