What if I tell you that I am going to talk about a low-fat, heart-healthy, no-cook, gluten free but extremely delicious dip/sauce/condiment today, will you believe me? Today’s post is all about the super-delicious, super-creamy, super-easy Tzatziki Sauce Recipe.
Tzatziki – in simple terms, is a yogurt cumber sauce or dip from the Middle Eastern cuisine.
I love it so much that I can make a meal out of it – just scoop it with some toasted pita bread wedges and you will find me H-A-P-P-Y!
It is an extremely simple dish to make, the hardest part being, finely chopping cucumber (preferably seedless). Many a times, it becomes a little runny, because we underestimate the water content in cucumbers (and yogurt). So, in order to avoid a runny Tzatziki sauce, I salt the cucumber pieces and let it drain for some time, there by reducing the water content and hence a runny Tzatziki. If you like Greek Yogurt (what is there not to like), use that. Else, use regular yogurt, but drain that too. You can learn how to make hung yogurt by clicking this link.
Lemon adds a lot of flavor, a freshness and a hint of tanginess to this dip, which makes it GOOD! And as for Dill leaves, they add a pretty distinctive taste (and they are so pretty to look at).
There are a variety of Tzatziki recipes that use mint also in the preparation, but for us, just some chopped Dill leaves would do.
Does it remind you of the Indian raitha by any chance? Well, I was under that impression till I started making Tzatziki sauce at home. Of course, there are some common ingredients, but the similarities just stop there.
The flavors are entirely different, try the simple recipe and know it for yourself.
This versatile dip not only tastes good with toasted pita chips, can be used to dunk vegetable sticks as well as serve as an accompaniment to your kebabs (I am working on something, will share it soon). These are just a few ideas.
Yummy, healthy (low-calorie) and crowd-pleaser (aren’t you going to make this at your next party?)? You bet!
A dip, sauce or condiment that is low-fat, heart-healthy, no-cook, gluten free, but so darn good!
30 minPrep Time
30 minTotal Time
- 2 cups yogurt
- 1 (about 300 grams) cucumber; finely chopped, salted and drained for at least 25 minutes
- 1 tablespoon finely chopped Dill leaves
- Juice of 1/2 lemon (adjust to taste)
- 2 garlic cloves (about 8-10 grams); finely chopped (adjust to taste)
- Olive oil to drizzle on top.
- Salt to taste
- Wash, peel and finely chop the cucumber. Sprinkle a little salt and toss well to coast. Place in strainer to drain the excess liquid for at least 25 minutes.
- If required, drain the yogurt too.
- Finely chop Dill leaves and garlic.
- Juice 1/2 of lemon.
- Pat dry the cucumber pieces using a clean kitchen towel.
- Mix drained cucumber pieces, (drained) yogurt, dill leaves, garlic and mix well.
- Drizzle Olive oil and serve.
1. It is recommended to prepare tzatiziki a day in advance to let the garlic flavor infuse into the yogurt.
2. Left overs can be stored in the refrigerator for about 2-3 days in an airtight container.
3. Try to use seedless cucumbers, if you can't find them, remove the seeds before chopping.
4. Use only the freshest ingredients.
5. Preparation time also includes the time it takes to drain the cucumber pieces.
I was at a loss to style Tzatziki. We tried many different styles to shoot it. Whatever we did, it just looked like a pile of a white blob, not doing justice to the awesome taste.
So, we decided to go for the “White on White” theme (if you follow me on Facebook and scroll down the timeline a bit, you can see one of my other images based on the White on White theme) and the garnish inspiration came from the images on Pinterest.
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