Tzatziki is a Greek yogurt and cucumber sauce traditionally made with garlic, lemon, dill, sometimes even mint. In Greece they eat tzatziki with bread, although it’s common to find it wrapped in pita with souvlaki or gyros.
We enjoy this dip with french fries, on burgers and even have been known to put a dollop on top of our Greek Salad!
Tzatziki – The Inspiration
When I lived in Vancouver in the West End, I used to visit or rather haunt a local restaurant on Davie Street called Stephos. I lived literally two blocks away! Oh my goodness it was delicious and cheap. Whenever anyone was visiting from out of town, that is where we would go.
Like so many of my other food stories, this is where my love of Greek food began.
Other ways to use this dip
We’ve added it to burgers, like our Greek Feta Burger, served it for breakfast with hearty roasted potatoes topped with an egg, plus it’s an excellent dip to serve with fresh veggies. This dip is delicious in a wrap with leftover roast chicken or turkey and your favourite veggies. Or try roasted or grilled lemon chicken breasts or thighs served with a dollop of Tzatziki.
- The amount of dill you use comes down to personal preference. I used extra, but cut it down to a couple tablespoonfuls if you don’t love it as much as I do.
- Add more garlic if you love the taste of garlic.
- Make it a couple hours in advance if you have time so the flavours can mingle.
- You need an acid. It could be lemon juice, it could also be vinegar.
- Be sure to strain and drain the cucumber really well so you Tzatziki is not to runny.
Other dip recipes to try:
- Spinach Feta Dip
- Feta Mint Dip
- Creamy Whipped Feta
- Roasted Jalapeno Hummus
- Jalapeno Tex Mex Dip
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 1 1/4 cup Greek yogurt
- 3/4 cup grated fresh cucumber
- 2 cloves garlic
- 1 tsp grated lemon zest
- 1/4 cup fresh lemon juice
- 1/4 cup fresh dill, chopped
- salt and pepper
- Grate the cucumber and drain really well. I put in paper towel or clean dish towle and wring it dry.
- Mix together yogurt through dill. Cover and refrigerate until ready to use.
- Serve chilled with pita, on burgers or even kabobs.