Homemade Tzatziki sauce is an easy recipe that’s perfect as a topping or dipping sauce.
We go to Ashburn Kabob weekly for their amazing Mediterranean food. As you can guess, their kabobs are what they’re known for, and they’re fantastic. I also love the Mantoo – it’s my absolute favorite! They don’t serve tzatziki sauce, however, and I’m a dipping girl.
So I keep some homemade tzatziki sauce in our fridge at all times. We use it on anything and everything! It’s a healthy sauce to use as both a topping or a dipping sauce, and it’s naturally Keto so Rob can eat all he wants.
What do you eat Tzatziki with?
Tzatziki is a wonderful sauce to pair with many different foods. We love it with warm pita bread and almost all Mediterranean dishes. But it’s also great as a burger or sandwich spread (especially lamb burgers), as a topping for fish, on a baked potato, or even on a bagel with smoked salmon. And don’t forget to dip your fries in it, too!
Here are some recipes and ways we use our homemade tzatziki sauce with:
- Dipping sauce for Spanakopita, Portobello Fries or Baked Potato Wedges
- As an additional layer in Greek Hummus Dip
- Served alongside an appetizer spread with plain or Lemon & Roasted Garlic Hummus
- As a topping with Greek Chicken Pitas
How long will tzatziki last?
Tzatziki won’t spoil within the first week of refrigeration, but for best results, it should be eaten in the first few days. It tends to get a bit watery after sitting in the fridge, but just give it a good stir and it will be fine.
Is tzatziki sauce healthy?
Tzatziki is a very healthy sauce, especially when you consider that similar sauces tend to be made with mayonnaise and other high-fat ingredients. If you purchase it pre-made, be sure to check the ingredients as many times there are additional, unwanted ingredients.
If you make your own, you can control the ingredients and make sure that your Tzatziki sauce only contains the healthy ones!
- 1 8-oz container Greek yogurt
- 1 cup grated cucumber (about 1 small cucumber)
- 1 small garlic clove, minced
- 1 tbsp fresh mint, chopped
- 1 tsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp lemon juice
- 1/2 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- Place a fine-mesh strainer over a bowl and add the yogurt. Place it in the refrigerator and allow the liquid to drain out for 1-2 hours.
- Squeeze the liquid from the grated cucumber using a tea towel or a potato ricer. You can also place it in a colander first and sprinkle it with salt to help draw out the liquid.
- Mix all of the ingredients together and store it in the refrigerator for at least an hour before serving to allow the flavors to meld. Keeps for up to one week in the fridge.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 20 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 1mg Sodium: 156mg Carbohydrates: 2g Net Carbohydrates: 2g Fiber: 0g Sugar: 1g Sugar Alcohols: 0g Protein: 3g