Tzatziki Sauce
Tzatziki (pronounced tsa-TSEE-kee) is a traditional Greek cucumber-yogurt sauce made from Greek yogurt and Mediterranean herbs like dill, spiked with vinegar and finished with salt. We decided to make ours with Dill Pickle Salt, a blend made from dill weed, vinegar powder, and salt, a triple threat that covers a lot of the bases this sauce needs.
Since this is a no-cook recipe, it's best to let this sauce sit for a while in the refrigerator after you make it. The ingredients need time to mingle in the sauce to develop their best flavor. Taste it after it's had the time to develop to determine if you want to adjust the seasonings in any way, and then serve. Tzatziki adds a cool and refreshing contrast to grilled meats or skewers like Kofte Kebabs. Thick and creamy Tzatziki can also be used as a dip for vegetables or crackers.
Tzatziki will store in the refrigerator for up to a week.
- 1 medium cucumber
- 16 ounces plain Greek yogurt
- 4 cloves garlic, minced finely
- 1 Tablespoon olive oil
- 1 Tablespoon Dill Pickle Salt
- 1/4 teaspoon Dried Mint
- Peel, seed and finely chop or grate cucumber. Place in cheesecloth or a kitchen towel and squeeze as much juice out of the cucumber as possible. Discard liquid.
- In a medium bowl, combine cucumber with yogurt, garlic, olive oil, Dill Pickle Salt, and Dried Mint. Mix well.
- Refrigerate for at least an hour to allow flavors to combine. Taste, adjust seasonings if necessary, and serve.