Homemade tzatziki makes for super easy appetizer dip or the perfect accompaniment to grilled meat!
This post contains affiliate links. If you have any questions about this, just click here! All images copyright Teaspoon of Nose.
With my family living practically next door to the university, they had a revolving door of college students taking a summer class or doing a practicum unit at the local hospital. They were champs about hosting and it was so fun to have a house full of college kids even in the summer.
I don’t know who they’d say was their favorite (not going to ask), but Sage definitely wins some prizes. Spending the Most Nights actually at our house, Celebrating the Most Holidays, and Making the Best Food: Dad Edition. The last prize was won singlehandedly with tzatziki.
Sage made tzatziki at least twice a week when she lived there. She and my dad could eat a whole bowl of it in one sitting, and the only reason I didn’t get in on that action was because I wasn’t there!
When she moved out, she left her recipe on a sticky note on the fridge. It sits there now, years later, and my dad says he still thinks of her (and her tzatziki sauce) every day.
So in honor of Sage, here’s her tzatziki recipe.
Peel a cucumber, then slice and dice as thinly as possible, or grate it. Set aside on a paper towel and drain excess liquid.
In a bowl, combine everything. I like to combine the yogurt and spices first, to make sure the flavors line up, before stirring in the cucumber.
I like my tzatziki chunky, so I make it with about 1 1/2 cups of Greek yogurt per cucumber. If you want a smoother dip, grate instead of dice the cucumber and add about 2 cups yogurt. But don’t forget to up the spices if you increase the yogurt: nobody wants bland tzatziki!
- 1 1/2-2 cups plain Greek yogurt
- 1 cucumber
- 1 tbsp lemon juice (about half a lemon)
- 1/2 – 3/4 tsp garlic salt
- 1/2 tsp dill, plus a bit more for sprinkling
- Peel a cucumber, then dice or shred. Spread on a paper towel to soak up excess liquid.
- In a medium bowl, combine 1 1/2 cups plain Greek yogurt with the lemon juice, garlic salt, and dill.
- Add cucumber to yogurt mixture. Mix well.
- For best flavor, let it refrigerate for 2-3 hours. Just before serving, top with a sprinkle of dill.
It’s so easy! Comes together in less than ten minutes and if you’re hosting an event, you can make it a day or two in advance to check one more thing off the list. It’s also an obvious choice to accompany anything in the grilled meat category, so don’t overlook its most traditional use!
What’s your favorite dip?