1.5 Cups Yogurt, Plain (I use a thicker yogurt, like Cocojune or a local dairy yogurt)2 Cups Cucumber, chopped & packed (If using a thinner cucumber like English/Persian Cucumber - I don't de-seed. If using a thicker/watery cucumber - I de-seed the center)3 Tbsp fresh Dill, chopped (if using dried dill, use 1 tbsp instead of 3 tbsp)1 Tbsp fresh Mint, chopped (optional, i also use fresh peppermint from my garden as an alt)2 Garlic cloves, chopped fine1.5 tbsp Lemon/Lime juice1 Tsp Salt1 Tbso Olive Oil

Into a bowl, combine all ingredient - and mix wellServe!Keeps in the fridge for 4 days

Some people will take their chopped cucumber and squeeze the excess moisture out of them. You can do this by squeezing & ringing out the cucumber water over a seive - before adding into your dip.

Tzatziki

Name: Tzatziki
Yield: 6-12
Ingredients: 1.5 Cups Yogurt, Plain (I use a thicker yogurt, like Cocojune or a local dairy yogurt); 2 Cups Cucumber, chopped & packed (If using a thinner cucumber like English/Persian Cucumber - I don't de-seed. If using a thicker/watery cucumber - I de-seed the center); 3 Tbsp fresh Dill, chopped (if using dried dill, use 1 tbsp instead of 3 tbsp); 1 Tbsp fresh Mint, chopped (optional, i also use fresh peppermint from my garden as an alt); 2 Garlic cloves, chopped fine; 1.5 tbsp Lemon/Lime juice; 1 Tsp Salt; 1 Tbso Olive Oil

Sophia Esperanza
Jul 13
2 min read

A celebrated classic, with ancient roots. A yogurt-based sauce with a cooling mixture of cucumber and herbs - that is perfection.

About this dish

This yogurt-based sauce has a few cousins.

It appears combining yogurt and cucumber was a hit long ago.

With versions of this sauce originating in Turkey and Greece - hundreds of years ago.

Some versions call for herbs, some none, some straining the cucumbers.

All of them are incredible. There's something about combining yogurt and cucumber that hits the palette beautifully. Cooling, refreshing. It's clear why it's been celebrated for time - it's just incredible.

I first had Tzatziki as a young child. My mother introduced me to the flavors of the world, while living in a small town. Bringing me to restaurants and cafes in our nearest big city - to taste the world. After church on Sundays, we would eat either Indian or Greek food. I remember asking for extra Tzatziki sauce, always. We would eat gyros, bowls and papas with this sauce/dip. I absolutely loved it.

It's creamy, tangy, refreshing. With bites of fresh cucumber and herbs that give it so much flavor.

My favorite ways to eat this sauce is with bowls, wraps, with warm bread (pita).

I typically cook a bowl of roasted potatoes, seared tofu, sautéed greens, grilled veggies like zucchini - and add a dollop of Tzatkizi. We also make GF Pita wraps and throw in a chopped greek salad, mixed with grilled tofu - with a dollop of Tzatziki.

If you haven't tried this sauce before, i'm excited for you.

There are a few ways to make this sauce. I hope you enjoy this one!

Servings: 6-12

Ingredients

1.5 Cups Yogurt, Plain (I use a thicker yogurt, like Cocojune or a local dairy yogurt)
2 Cups Cucumber, chopped & packed (If using a thinner cucumber like English/Persian Cucumber - I don't de-seed. If using a thicker/watery cucumber - I de-seed the center)
3 Tbsp fresh Dill, chopped (if using dried dill, use 1 tbsp instead of 3 tbsp)
1 Tbsp fresh Mint, chopped (optional, i also use fresh peppermint from my garden as an alt)
2 Garlic cloves, chopped fine
1.5 tbsp Lemon/Lime juice
1 Tsp Salt
1 Tbso Olive Oil

Recipe

Into a bowl, combine all ingredient - and mix well
Serve!
Keeps in the fridge for 4 days

NOTES

Some people will take their chopped cucumber and squeeze the excess moisture out of them. You can do this by squeezing & ringing out the cucumber water over a seive - before adding into your dip.