Cool, creamy, and refreshing, this Greek yogurt sauce is a staple of Mediterranean cuisine. Made with tangy yogurt, crisp cucumber, fresh garlic, and a hint of lemon, it strikes the perfect balance of bright flavor and rich texture. This versatile dip pairs beautifully with grilled meats, roasted vegetables, or fresh seafood, and it also makes a delightful topping for baked potatoes or grain bowls. Traditionally known as tzatziki, it’s served with warm pita bread for dipping and is a classic accompaniment to souvlaki, gyros, and other Greek specialties. Easy to prepare and endlessly adaptable, this sauce is sure to become a go-to favorite for summer gatherings, weeknight meals, or anytime you want to add a cool, zesty note to your table.
INGREDIENTS:
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 cloves garlic, minced finely
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup Greek yogurt, such as Fage*
1 cup sour cream (OR, use 2 cups total Greek yogurt)
2 cucumbers, peeled, seeded and diced
1 tablespoon Kosher salt
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh mint, if desired
METHOD:
Whisk together olive oil, vinegar, garlic, salt, and pepper in a small bowl until well blended.
Place chopped cucumbers in a colander in the sink. Sprinkle with Kosher salt and toss lightly. Allow cucumbers to drain for about 30 minutes. Rinse briefly, drain well, and dry with paper towels.
In a large mixing bowl, whisk the yogurt and sour cream together until well blended. Add the olive oil mixture to the yogurt mixture and mix well. Stir in cucumber and chopped fresh dill.
Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
*If using any other yogurt, you’ll have to strain yogurt before measuring. If desired, you can use 2 cups Greek yogurt and omit the sour cream.
