ESBS: Homemade Tzatziki

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I’m on a sauce kick lately. For the past week, I’ve been conjuring up endless batches of homemade marinara, marinade, salad dressings, dips and reductions. I may, or may not, have just eaten said sauces for lunch or dinner. What I love about homemade sauces, dips and dressings is that you control exactly what goes into them. The scary thing, for me, about store bought varieties is the ingredients list. Many are filled to the brim with sugar, preservatives and other unpronounceable chemicals. I don’t know about you, but I don’t want to dip my skinny nuggets in something that has 25 ingredients I can’t say or even attempt to spell. I want to accompany my dishes with things like Dijon mustard, real tomatoes and extra virgin olive oil.

In addition to this, I had a MAD craving for a Greek gyro, which always comes with tangy & creamy tzatziki. Since we live in the and are are on a bit of a budget (we try to only go out to eat on date nights or once a week) I decided to whip up a batch of this awesome sauce on my own!

I know I’m stealing a company’s tag line here, but this sauce IS THE BOSS. (Please don’t sue me said company!) Because I was too lazy busy doing philanthropic things to make homemade pita, I served it along side herb breaded chicken and used it as a bit of a dipping sauce! Seriously friends? It was SOOOOOOOOO good. There came a point I was spoon-fooding it to myself. Don’t judge me, just make it. You’ll understand.

Homemade Tzatziki

What You’ll Need:

  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill

How to Make It:

  • Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well.

  • Finally, add the cucumber and chopped fresh dill. Cover with saran wrap and chill before serving. I let this dip chill overnight so that the flavors could really mix well together.

This dip is SO creamy and SO flavorful. I also love that you get a bit of crunch because of the chopped cucumber. Plus, it’s SUPER easy to make. And, even better, it goes with just about anything (within reason, you clearly wouldn’t put this on chocolate cake, for example). For an easy packed lunch, I paired it over whole wheat bow-tie pasta for a delicious chilled pasta salad!

Nutritonal information per 2 tablespoons: 40 calories, 3 grams of fat, 2 grams of carbohydrates and 1 gram of protein.

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  1. Posted by Jill on
    Tuesday, July 26th, 2011
    I know what you mean. I've been trying to come up with sauces for sandwiches lately because I don't want to use the standard mustard or mayo. I don't want to buy the stuff that is loaded down with things I've never heard of and prefer to make everything myself. This Tzatziki sauce looks fantastic.
  2. Posted by KimBee on
    Tuesday, July 26th, 2011
    Looks delicious. Love this stuff so much.Who can blame you for spooning it in.
  3. Posted by Kelly on
    Tuesday, July 26th, 2011
    This looks delicious!  Great recipe! :)
  4. Posted by Elliot S. Volkman on
    Tuesday, July 26th, 2011
    This is husband approved. I may or may not have been eating with with a spoon. Don't judge me!
  5. Posted by Jessica Trimble on
    Tuesday, July 26th, 2011
    I love tzatziki, thank you for sharing!!
  6. Posted by Maris Callahan on
    Tuesday, July 26th, 2011
    This is one of my very favorite dips. looks really good!
  7. Posted by Steph C on
    Wednesday, July 27th, 2011
    I am obsessed with tzatziki. Could definitely (ok: I have) eat it by the spoonful. Your recipe is a smidge different from the one I generally use.. definitely going to give this one a try!
  8. Posted by Ann on
    Wednesday, July 27th, 2011
    Wow - that sauce is the incredible!  I love good tzatziki...I've had the bad stuff - and it can ruin a meal...this one - I suspect would make a meal!
  9. Tuesday, November 15th, 2011
    so glad i came across this! i have been looking for a good recipe for a while now :)
  10. Posted by Nataša Pajestková on
    Sunday, May 20th, 2012
    Greek yogurt is fat enough that´s why I wouldn´t add sour cream. In fact, it isn´t used in the original Greek recipe.... Olive oil in that amount is unnecessary as well. Greeks use just a few drops. Yours is floating in it!