Healthy & Easy Homemade Tzatziki Sauce Recipe! Made with Greek yogurt, this tzatziki sauce perfectly compliments all your favorite Mediterranean dishes! It’s gluten-free, high-protein and irresistibly delicious!
This recipe for Healthy Easy Homemade Tzatziki Sauce comes in conjunction with Monday’s gluten-free & vegan Baked Falafel! I have a serious love for Mediterranean food! When we moved to Salt Lake City, the #2 task on my foodie list was to find an amazing restaurant where I could eat falafel, hummus, gyros & tzatziki to my heart’s content (#1 was obviously Chinese food).
I succeeded and found an amazing restaurant…however, we don’t go out to eat very often…so I have worked hard over the years to create homemade versions of my favorite restaurant fare! Authentic Tzatziki Sauce is one of my favorite “condiments” and I am so excited to share this version with you!
How do you make Homemade Tzatziki sauce?
This Greek Tzatziki recipe takes a little bit of planning…it’s not as “quick” as some of my other recipes. However, it is easy and so SO worth every.single.second! The first thing you need to do is remove the water from your cucumbers and yogurt. I always start the de-watering process first thing in the morning, because less water = creamier, thicker, more delicious sauce.
1. Remove the water from the Greek yogurt
I drain the yogurt in a really fancy, high-tech way…with a coffee filter over a fine-mesh strainer! 😉 The pic below isn’t pretty, but I had to share it with you because a picture is worth 1,000,00 words of explanation!
Simply put the filter on a strainer, put the strainer over a bowl (make sure it’s not touching the bottom of the bowl and that you have space for the water to collect), then put the yogurt/sour cream mixture on top. Stick it in the fridge and let the draining commence.
2. Remove the water from the cucumber
To release the water from the cucumber, grate it and put it in a colander over a different bowl. Then sprinkle it with sea salt (to draw out the water). Always de-seed the cucumbers before grating (pictured below)…because you don’t want seedy Easy Homemade Tzatziki Sauce!
Leave the cucumber on the counter at room temperature to drain! While it’s draining be sure to press on it from time to time to help push out the water!
3. Add spices!
Once your yogurt/sour cream mixture is ready (after about 3 hours), it’s time to mix in the flavor! Spices, lemon juice, etc. Dill is the star of the show in this easy tzatziki sauce recipe! I always keep dried dill on hand for the sole purpose of making this recipe! However, if you’re a planner and remember to grab some fresh dill from the store (or from your garden) it’s even more amazing! 🙂
4. Put it together!
When you’re ready to put it all together, (about 1 hour before serving) squeeze all the water out of your cucumber…like all of it. Once you think you couldn’t possibly get any more water out, wrap the cucumber up in a paper towel and squeeze harder! The less water, the better!
Finally! De-clump your practically dehydrated cucumber and add it to your mixture! Your tzatziki is finished! Just chill for at least 1 hour to let the flavors blend, and then dig in!
Easy Homemade Tzatziki Sauce: Substitutions
This is a recipe that I have made so many times and it is absolute perfection as-is. However here are a few possible substitutions:
- Greek yogurt/sour cream. I have made this recipe with all these ingredients from fat free to full fat, and it always turns out amazing. Obviously, the higher the fat content the richer and creamier the taste will be!
- White Balsamic Vinegar. Any other light colored vinegar works well in this recipe, but white balsamic is my favorite!
- Garlic powder. Fresh minced garlic can be used in place of garlic powder. If you love loads of garlic feel free to add more until your heart’s content.
- Dill. My favorite is using fresh dill straight from the garden, but dried dill works great as well!
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Homemade Tzatziki Sauce Recipe
To strain the yogurt/sour cream:
- Place a fine mesh strainer on top of a smaller bowl (to catch the water as it drains). Be sure that the strainer does not touch the bottom of the bowl and that there is at least 1-2 inches between them.
- Put a coffee filter on top of the strainer.
- Mix 1 cup Greek yogurt and ¼ cup sour cream together. Carefully scoop it onto the coffee filter/strainer and place it in the fridge overnight or for at least 4 hours.
To strain the cucumber:
- De-seed and grate your cucumber. Put it in a colander over a bowl and sprinkle with salt.
- Let it sit on the counter for at least 2 hours, occasionally pushing out the excess water.
Putting it together:
- When you’re ready to make the sauce: squeeze out all excess water from cucumber by pushing it out while in the colander. Then get some thick paper towels, put cucumber in them and ring it out.
- Put yogurt mixture in a clean, dry mixing bowl. Add all ingredients except cucumber. Once thoroughly mixed add cucumber and refrigerate for at least one hour to let flavors blend.
- Serve with your favorite Mediterranean food like falafel or gyros!
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