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There are some dishes that I was late to the game on. I first was introduced to tzatziki in my early 20s during a trip to Amsterdam. I’ve craved this refreshing sauce ever since. Tzatziki is a creamy condiment with its roots in Greece and Turkey. It is best served cold and works well alongside appetizers and entrées alike. Easily made vegan and dairy-free. From my book “The Vegetarian Family Cookbook”.
Tzatziki is simply one of the best recipe creations in existence. It is tangy, bright and refreshing, yet rich and complex at the same time. It suits a wide variety of dishes and is nutrient-dense to boot! What’s not to love?
What is Tzatziki?
Tzatziki is a light and creamy yogurt-based condiment used as a sauce or a dip. It has both Mediterranean and Middle Eastern roots and variations of Tzatziki can be found in many cultures. It’s typically served alongside appetizers or as a side dish itself.
How-to Use Tzatziki
- Alongside your favorite Mediterranean dishes.
- As a dip for fries.
- Serve with a charcuterie spread alongside crisp veggies, crackers, cheeses and olives.
- Slathered on your favorite veggie burgers.
- Use as a salad dressing.
FAQs — Recipe Variations, Substitutions, Storage, Tips
Can this be made vegan or dairy-free?
Most certainly! I prefer cashew-based yogurts with this recipe, but oatmilk-based and coconut-based yogurts work well, too!
How do I store Tzatziki?
Tzatziki keeps well for up to one week in airtight containers in the refrigerator.
My tzatziki usually comes out watered down-tasting. Any tips for preventing this?
Yes! This is usually the result of using grated cucumber that hasn’t been drained well enough. To prevent this, ensure your cucumber is well drained by squeezing it until no liquid drains out. This is a must for the best possible results!
More Condiments You Will Love
The Best Tzatziki
- 1 medium cucumber
- 11/2 cups plain Greek yogurt or regular yogurt for vegan or dairy-free use cashew-based yogurt
- 2 tablespoons chopped fresh dill
- 2 garlic cloves grated
- 1 tablespoon olive oil
- 1 tablespoon freshly squeezed lemon juice
- 3/4 teaspoon sea salt
- Grate the cucumber into a mixing bowl, then squeeze and drain out as much excess liquid as you can using your hands or a cheesecloth.
- Add the yogurt, dill, garlic, olive oil, lemon juice, and salt to the cucumber. Mix to combine.
- Serve right away or keep stored in the refrigerator in an airtight container for up to 1 week.