Tzatziki is a refreshing yogurt sauce used for traditional Greek gyro sandwich wraps. Made with yogurt, crisp cucumber, dill and garlic, this light dip is perfect for use in any recipe that calls for creamy dressing or sauce. Try as dressing for your favorite salad, as a spread on your meat or veggie sandwiches or dip for cut vegetables.
Here’s an idea. Next time you’re enjoying a small plate of falafel, try first a dainty little dip into some freshly made tzatziki sauce and see if you don’t quickly find yourself fully dunking your tasty chickpea ball into this delicious yogurt dip.
Wash cucumber under cool running water and peel with vegetable peeler. Cut cucumber in half lengthwise. Using a spoon, gently scrape along the seed channel, scooping out all of the seeds and leaving the flesh intact.
Cut cucumber into 1 inch chunks. Transfer into colander, sprinkle with salt and toss to coat cucumber pieces. Place colander over a bowl and set aside to drain for 30 minutes.
Wrap cucumber pieces in a clean tea towel, twist closed and squeeze cucumber over a bowl to release any remaining excess liquid. Then place cucumber on a cutting board and chop into fine pieces.
Peel and mince the garlic.
Juice the lemon.
Mix all ingredients to blend thoroughly. Refrigerate overnight before serving. Serve cold, as a tasty dip for falafel, a yummy gyro sauce, or as fresh dressing on your favorite Greek salad.
Store refrigerated in airtight container for up to 3 days.
Note: for best results, use authentic Greek yogurt. If your local market doesn’t sell the real thing, try following our super simple and easy recipe for labneh, and only let the yogurt strain for 8 – 12 hours (depending on your desired thickness).