Tzatziki Sauce is probably my favourite part of Greek cuisine. Yes, I love the souvlaki and greek salad and spanokopita and all of the fresh fish (okay, maybe I have a bit of an American idea of what Greek food is…) but that sauce is magical. I’m known to sneak in more than a few samples of it from the adorable, old, Greek gentleman at my local farmers market. His tzatziki is the best I’ve tried, but this one comes pretty darn close (although, admittedly, I don’t think I’ve ever had one that I didn’t like).
I enjoyed this tzatziki as a dip for vegetables, with fresh tilapia and quinoa, and on crackers, but I’ve been wanting to make my own souvlaki for a while now and I know this would be ah-mazing on that as well. This will definitely be my go-to recipe until I trick my farmers market friend into giving me his (it’ll happen).
If you have never made your own tzatziki, you must, because it is so much easier than you think, especially now that Greek yogurt is found so easily (in Canada and the US, at least).
Adapted from Kalyn’s Kitchen
Makes a large bowl/container
650 mg Full Fat Greek Yogurt
1.5 tsp Kosher Salt
2 tbsp Fresh Dill
Juice from 1/2 a Lemon
1 clove Garlic, minced
1. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 tsp salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
2. In food processor* with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed (I added about 1/2 a tsp).
3. Place in refrigerator for at least two hours before serving so flavours can blend. This should keep for up to 1 week in the refrigerator.
* If you do not have a food processor, you can always just grate the cucumber and mix ingredients separately. If you do this, I would suggest grating the cucumber halfway through step 1, instead of slicing the cucumbers. Then just let the grated cucumbers drain in the same way you would with the sliced (with the salt).