Tzatziki Sauce Recipe - Allrecipes.com
Tzatziki Sauce Recipe
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Tzatziki Sauce
This refreshing dip also works well as a dressing or sandwich sauce. See more
  • READY IN 20 mins

Tzatziki Sauce

Recipe by  

"Easy dressing for gyros or Greek salad. Also makes a nice dipping sauce for Veggies. HINT: Tastes best when chilled for at least 1 hour after preparation."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  1. In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.
Kitchen-Friendly View
  • PREP 20 mins
  • READY IN 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 01, 2003

The ingredients are correct in this recipe but it is missing a step that would solve the runniness problem. You must drain the yogurt in a colander for a few hours. This is the way they do it the Greek restaurants. You should also salt and drain the cucumbers for an hour. I tried this recipe and drained the yogurt first and it was great!

 
Most Helpful Critical Review
Aug 24, 2006

To be truly superb, tzatziki MUST be made with strained, whole mild yogurt from Greece, otherwise the result will be runny as many users have noted. Also lemon juice is preferable to vinegar. But the one non-negotiable item is the strained, full fat yogurt.

 
Nov 07, 2003

Good, but PLEASE NOTE: yogurt will break down if it is stirred with too much force--especially using a food processor! This is why some people had runny results even after draining the yogurt overnight. Instead, chop everything else up separately and gently fold it into the yogurt with a spatula.

 
Aug 10, 2003

This is some pretty tasty sauce! So good, in fact, that I spent the rest of the evening scouring my pantry and fridge for things to dip into it! Very garlicky so it's a bit hot...but I love garlic so that's OK with me. I incorporated several of the tips that I found from reading other reviews: drained the fat-free yogurt in cheese cloth over a bowl in the fride overnight, shredded the cukes then salted them and let them drain all day...I even patted them a bit with a paper towel to absorb some more moisture, and I mixed everything together very gently and let sit in the fridge to develop it's flavor. WELL worth the effort! This sauce was BETTER than many I've had out! Thanks so much Dinah! Now I have a way to satisy my craving for Greek food!

 
Oct 29, 2005

Instead of using regular yogurt, substitute Greek Yogurt (my supermarket sells "Total"). This yogurt is much thicker than regular yogurt and therefore does not need to be drained. Also, you don't really need a food processor.

 
Aug 07, 2003

On the runniness issue: tip from my mom--finely dice the cucumbers, put in a strainer add a little salt, stir. Let sit for as long as you can take it to drain water. Blot with a paper towel to remove more water. Add into recipe as directed. Enjoy!

 
Jul 15, 2003

We enjoyed this recipe but I used sour cream instead of yogurt. alot of resaurants in Montreal use it and we find the taste is better. Thanks

 
Oct 08, 2003

This was good, but it didn't taste like the "tzatziki" from our local Greek restaurant. My family loves the one from the restaurant and I think we are just used to their's. I think they use sour cream in addition to the yogart which makes it smooth and thick...I will work on it. Thank you for sharing your recipe. We used it for the "gyrolls" on this site.

 

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Nutrition

  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 6.4 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 4.4 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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