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Cucumber Tzatziki

My daughter, Camille, is the family saucier who created this recipe for cucumber tzatziki. Sauces of all varieties are her specialty. In this rich and creamy tzatziki recipe, she combined fresh chunks of cucumber with tangy yogurt and some fresh lemon and dill. Such basic, everyday ingredients come together for a wonderful flavor.

Tzatziki is a dish that originated in Southeast Europe and the Middle East though it is also very popular in North America. Different cultures prepare tzatziki differently by adding different herbs though they all taste fairly similar. Traditionally tzatziki is made with sheep or goat’s milk yogurt but most often we’ll make it with Greek yogurt. Due to the popularity of plant-based diets and the widespread availability of non-dairy yogurt options, people have been making tzatziki dairy free by using non-dairy yogurts.

Tzatziki is pretty versatile and can be used as a dip, a spread, served with souvlaki or a gyro. Our family likes to eat this cucumber tzatziki with these lamb kabobs and my veggie falafel but feel free to use it on your favorite dish. I am sure it will taste great.

If you like this recipe for tzatziki you should try this recipe for Savory Pumpkin Dip or this Garlic Hummus. Both are great as dips or spreads as well.

Why You’ll Love This Recipe For Cucumber Tzatziki

This recipe for cucumber tzatziki takes just minutes to prepare using simple ingredients. Tzatziki is versatile and can be used any way you like to eat it whether as a dip, a spread, in a sandwich or alongside lamb or falafel.

Ingredients To Make Tzatziki

  • Full fat Greek yogurt or cashew yogurt both work well – Make sure to buy unflavored yogurt. Greek yogurt is best as regular yogurt may be too thin to make a rich, thick dip.
  • Olive oil – I prefer to use extra virgin olive oil but any kind will work.
  • Fresh or dried dill
  • Lemon juice – I prefer to use freshly squeezed lemon juice but bottled juice will also work.
  • English cucumber – Make sure to cut it into a small dice. We prefer English cucumbers as they are slightly sweeter but field cucumbers will also work. There is no need to peel the cucumber.
  • Sea salt
  • Freshly ground black pepper
  • Aleppo Pepper – I put in a pinch or two but feel free to add more or less according to your preference.

Equipment

  • Measuring cups and spoon
  • Knife

How To Make Tzatziki

  • Add all the ingredients to a jar and shake well.

Storage

This yummy dip will keep for 3-5 days in the refrigerator. I don’t recommend freezing cucumber tzatziki.

Pro Tips

Here are a few things you can do to make sure your tzatziki turns out every time.

  • Choose a full fat yogurt for a rich taste.
  • Change up the herbs and try adding mint along with the dill.
  • Grate the cucumbers instead of cubing them for a smoother texture.

FAQs

What is tzatziki?

Tzatziki is a yogurt based dip made with cucumbers and a variety of herbs and olive oil.

What do you eat with tzatziki?

Tzatziki can be eaten with any number of foods so feel free to go ahead and use it as you wish.

Is tzatziki healthy?

Yes, tzatziki is definitely healthy. If you use dairy yogurt it will be rich in calcium and protein.

What kind of yogurt works best for tzatziki?

We prefer Greek yogurt as it is nice and thick. If you only have regular yogurt on hand you can thicken it up by letting it sit in a cheese cloth lined strainer in the fridge for a few hours so the whey drains. You can use the whey for a smoothie.

Did you make this recipe? If you did, please tag me and share on Instagram!

 

Cucumber Tzatziki

Cucumber Tzatziki

Beth Bollinger of Nest Wellness
PALEO, KETO, VEGETARIAN, VEGAN OPTION, DAIRY FREE OPTION
Makes about 3 cups
My daughter, Camille is the family saucier. Sauces of all varieties are her specialty. This tangy, flavorful tzatziki is wonderful with lamb kabobs and my veggie falafel.
 
5 from 2 votes
Course Basics
Servings 12 servings
Calories 54 kcal

Ingredients
 

Ingredients:

Instructions
 

  • Add all the ingredients to a jar and shake well.
  • This yummy dip will keep for 3-5 days in the refrigerator.

Notes

Enjoy!

Nutrition

Calories: 54kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 209mgPotassium: 88mgFiber: 1gSugar: 2gVitamin A: 62IUVitamin C: 2mgCalcium: 42mgIron: 1mg
Keyword dairy free tzatziki, tzatziki, tzatziki sauce, yogurt cucumber dip
Tried this recipe?Let us know how it was!
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