Tzatziki, pronounced sat-ZEE-key (or in Greece cha-CHI-key), is a yogurt-based cucumber sauce traditionally made with strained salted sheep or goat milk yogurt and combined with cucumbers, garlic, and herbs. This recipe includes store-bought yogurt and vinegar, which could result in quite a tangy sauce; by cutting the yogurt in half, however, and adding sour cream, the tzatziki here is smooth and mellow, without any bite.
This is one of those recipes that is better when made ahead of time. If you can, let the yogurt mixture sit overnight (before adding the cucumber) so the garlic loses its sharpness and blends nicely. Meanwhile, place the diced cucumber in a colander to allow any liquid to drain so the tzatziki isn’t watery.
Cool and creamy, this tangy cucumber dip is the perfect complement to grilled meats and vegetables. It is often served on the side with warm pita bread triangles for dipping, is used as a condiment for souvlaki, and can be part of a meze platter.
- 3 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 cup Greek yogurt, strained
- 1 cup sour cream
- 2 cucumbers, peeled, seeded, and diced
- 1 teaspoon chopped fresh dill
Step 1: Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.
Step 2: Using a whisk, blend the yogurt with the sour cream in a separate bowl. Add the olive oil mixture to the yogurt mixture and mix well. Add the cucumber and chopped fresh dill.
Step 3: Chill for at least 2 hours before serving and garnish with a sprig of fresh dill.