Homemade Tzatziki

By: Cassy Joy

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It’s Greek Week!

Well … maybe not officially, but it is in my book.

To start off the F&F Greek Week (now it’s official), I’m sharing a little recipe for one of my MOST favorite snack foods.

Ever been to a Greek restaurant and thought to yourself, “what on earth is this tasty white yogurt-ie sauce on my plate?! It’s wonderful and I can’t figure out what’s in it! Excuse me, waiter? May I have some more?”

Welp, I’m here to share: it’s called Tzatziki (pronounced za-ZEE-kee) and I figured out how to make it.

Tzatziki is a traditional Greek side dish/sauce made with Greek yogurt (shocker) and cucumber. It acts as a wonderful cool sauce for grilled spiced meats, dressing for a hearty Greek salad, or as a dipper for veggies and naan/pita.

It can be made with fresh mint or dill, if you have some handy and want to experiment with different flavors. I left mine simple and drizzled the top with a nice EVOO – just a little kiss of extra flavor.

I like to serve Tzatziki with cucumber discs, carrots, celery, spoons, grilled whole-wheat naan bread, and any other tasty veggie I deem, “dip-able!”

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Although not paleo, this recipe definitely falls into the “clean foods” category.

This stuff makes me really really happy.

Enjoy.

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Homemade Tzatziki

  • Author: Cassy
  • Total Time: 5 minutes
  • Yield: ~ 2 cups

Ingredients

  • 500 grams Greek Yogurt (dairy free yogurt for Whole 30)
  • ½ Medium-Sized Cucumber (deseeded & finely chopped)
  • 1 ½ tablespoons Minced Garlic (~ 4 large cloves worth)
  • 1 Lemon Juiced
  • 2 tablespoons White Wine Vinegar
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Extra Virgin Olive Oil (for garnish/drizzle)

Instructions

  1. Pour the extra water off the top of the Greek yogurt. You want it to be as thick as possible. (Feel free to let the yogurt drain in a cheesecloth for a few hours for an extra thick texture).
  2. Press the deseeded and chopped cucumber in cheesecloth or paper towels to absorb as much moisture as possible. Press down and squeeze, don’t worry about bruising.
  3. Stir all the ingredients together.
  4. Drizzle with a little EVOO (extra virgin olive oil) to finish, if you so desire.
  5. Serve with any veggies or grilled flat bread.
  6. Enjoy!
Comments

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  1. Brenda says:

    Another great recipe Cassy! I am very into my greek yogurt lately. Keep ’em coming!

    1. fedandfit says:

      Thanks, Brenda! Will do.

  2. samantha says:

    Your Tzatziki looks amazing! Great pics, too! Can’t wait to test your recipe! 😀

    1. fedandfit says:

      Thank, Samantha! I’d love to know what you think about how it comes out!

  3. Jen says:

    I made this tonight and it was amazing!! Great flavor, wouldn’t change a thing. Which is saying a lot, because I make home cooked meals everyday and always have to tweak the recipe in some way. Thanks so much!

    1. Cassy says:

      Awesome, Jen! Thanks for the great feedback.

  4. KC says:

    Can you freeze this for later use?

    1. Kelly says:

      Hi KC! You could try freezing it in ice cube trays for an easy use when you would like a little bit at a time. We don’t believe the texture will be quite the same, but it is worth a shot. If you do try it, let us know how it holds up!

  5. Loren says:

    Can you freeze these little patties? Would you freeze them before or after you cook them?

    1. Kelly says:

      Hi Loren! You could try freezing it in ice cube trays for an easy use when you would like a little bit at a time. We don’t believe the texture will be quite the same, but it is worth a shot. There is no cooking involved in the recipe though.

  6. Cat says:

    It’s not pronounced zazeekee at all though! -an actual Greek person