Used as a sauce, spread, or dip, this easy version of the popular Greek tzatziki will jazz up your favorite snacks and meals and can be made ahead of time in a flash.
I have to admit I was skeptical about this recipe when I first looked at the simple ingredients and preparation. I have a great tzatziki on my site already, and it seemed to easy…and where was the cucumber?
But, after talking with our guest chef (and neighbor, and friend) Christina Mattson about how Greek people actually make tzatziki, I was surprised how authentic it was.
Christina’s family is from Greece, and she explained that you will probably get cucumber in the tzatziki you order from a restaurant in Greece, but never when you go to a Greek person’s home.
It’s just too fussy she said, and tzatziki can taste great without it.
Because the ingredients are truly so simple, Christina uses quality products. That doesn’t necessarily mean expensive, but whole milk yogurt (4-5%) and freshly squeezed lemon juice instead of the plastic bottle will make a difference.
Plus, when using a short list of quality ingredients, it’s easy to adjust to taste and truly hard to mess up.
High quality ingredients make the final product that much more tasty.
And while this recipe is a helpful guide, Christina made the point that her yia yia (grandma in Greek) cooked by feel – as did her yia yia and generations of yia yias before them. And after making this tzatziki so many times, Christina says it’s like muscle memory.
Christina originally shared this tzatziki recipe along with her Chicken Gyros and Greek Lemon Potatoes because they pair so perfectly. But the sauce will also liven up a burger, an appetizer tray, or a Mediterranean-inspired rice bowl.
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Shortcut TzatzikiPrep Time: 2 minutesCook Time: 0 minutesTotal Time: 2 minutesYield: ~½ cup
Used as a sauce, spread, or dip, this easy version of the popular Greek tzatziki will jazz up your favorite snacks and meals and can be made ahead of time in a flash.
Ingredients
- ½ cup (120g) full-fat Greek yogurt (could sub sour cream)
- 1 clove garlic, finely grated or pressed (I have substituted ¼ teaspoon garlic powder when in a hurry)
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt and ⅛ freshly ground pepper
- 1 tablespoon water
Instructions
- Finely grate or press the garlic clove and place in a small bowl.
- Add the Greek yogurt, lemon juice, salt, and pepper.
- Whisk together and add the 1 tablespoon of water to thin the sauce slightly.
- Serve with crudites, as a spread for burgers or Chicken Gyros, a dip for Greek Lemon Potatoes, or drizzle over rice bowls, kabobs, fish, or other protein.
NotesMake ahead tip: The tzatziki can be made several hours/up to a day in advance. Cover and store in the refrigerator.
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- ½ cup (120g) full-fat Greek yogurt (could sub sour cream)
- 1 clove garlic, finely grated or pressed (I have substituted ¼ teaspoon garlic powder when in a hurry)
- 1 teaspoon lemon juice
- ¼ teaspoon kosher salt and ⅛ freshly ground pepper
- 1 tablespoon water
- Finely grate or press the garlic clove and place in a small bowl.
- Add the Greek yogurt, lemon juice, salt, and pepper.
- Whisk together and add the 1 tablespoon of water to thin the sauce slightly.
- Serve with crudites, as a spread for burgers or Chicken Gyros, a dip for Greek Lemon Potatoes, or drizzle over rice bowls, kabobs, fish, or other protein.
Make ahead tip: The tzatziki can be made several hours/up to a day in advance. Cover and store in the refrigerator.
If you make this tzatziki, please comment and give it a 5-star review if you enjoy. (You will!) Your feedback is always appreciated! 🧡