I have a whole menu of Mediterranean food planned for this week so I decided to start with the Tzatziki, since it goes with just about everything. Tzatziki is a delicious sauce made with a Greek Yogurt base, seasoned with garlic, cucumber and dill. This cool, creamy sauce is great for dipping vegetables, bread and dolmas or as a spread for sandwiches. This tzatziki was so easy to make and so good that I couldn’t stop from eating it right off the spoon. The sauce should stay good in your refrigerator for 5-7 days and the flavor will intensify as it refrigerates. For that reason, I used minced garlic from a jar rather than fresh. I find that fresh garlic leaves me with the most unbearable breath for a good 24 hrs… no matter how many times I brush and gargle with mouthwash. Garlic from a jar is more subtle.
Tzatziki (Greek yogurt sauce)
Tzatziki (Greek Yogurt Sauce)
- 12 oz 1 1/2 cups greek style yogurt ($1.80)
- 1/2 medium cucumber ($0.10)
- 1 Tbsp minced garlic ($0.25)
- 1/4 tsp dill ($0.05)
- 1/4 tsp salt ($0.05)
- Peel and remove the seeds from half a cucumber (use a spoon to scrape out the seedy center). Using a cheese grater, grate the cucumber into the yogurt. Also add the dill, salt and garlic to the yogurt. Stir well.
- Refrigerate the yogurt sauce for at least 30 minutes to allow the flavors to blend. Serve cold. If liquid separates out from the sauce during refrigeration, simply stir to reincorporate before serving.
Nutritional values are estimates only. See our full nutrition disclosure here.
I was pleasantly surprised to find cucumbers on sale 7 for $1 (or $0.20 ea) at our produce market today so that really brought the price of this sauce down. Unfortunately they are only this cheap for a short time during the summer.
Don’t let the rest of the cucumber go to waste. Slice it up for dipping into the Tzatziki, layering on sandwiches and salads or as a garnish!