Creamy, tangy cucumber sauce that is perfect as a dip, salad dressing, or topping for chicken. This Tzatziki Sauce is easy-to-make and can elevate multiple dishes!
Sauces can make a meal. Add a great sauce to a mediocre piece of chicken, and you might just have an amazing meal. Just ask my 6 year old son … give him just about anything with a container of Chick-Fil-A’s Polynesian Sauce, and he’ll be a happy kid.
My husband is the king of making sauces in our house. From chimichurri to BBQ sauce to a delicious green sauce he makes, he gets how to make a great sauce. A number of friends have said he should bottle and sell some his sauces, and I wholeheartedly agree.
All that to say: I’ve been working on making my perfect Tzatziki Sauce for a while, and finally have what I want!
Usually, I’ll share a recipe like this inside of a recipe for something else like a main course. But I’ve decided that I need to make them stand alone so that people will hopefully 1) be able to find them, and 2) realize how versatile the sauce can be.
What do I use Tzatziki Sauce for?
It has so many uses! Consider using it for:
- A topping for chicken, fish, or meat. (**Editor’s note: Christine has never once cooked, or eaten fish**)
- Dip for vegetables or pita chips
- Dip for crackers or any number of chips
- In gyros
- In sandwiches or wraps
- Salad dressing
Preparing the Cucumber
When making Tzatziki Sauce, the first thing you need to do is grate the cucumber. The smaller, the better.
The second thing you need to do is squeeze all of the excess liquid from the cucumber pieces. I do this by pressing it into a fine mesh wire strainer. Once I can’t press any more liquid out of the cucumber, I start squeezing it with paper towels.
It is important to get out as much liquid as possible to help prevent having a watery sauce.
This was a recipe I played around with a good bit. I made it with all yogurt, all sour cream, and various combinations of both. I landed on a mixture of half sour cream and half Greek yogurt. Using both ingredients gives the sauce a tang without being too powerful.
The other ingredients are:
- Olive oil
- White wine vinegar
- Fresh minced garlic
- English cucumber: English cucumbers have a sweeter flavor than a regular cucumber, and have fewer seeds.
- Fresh dill paste: If you do not have fresh dill paste, you can substitute chopped fresh dill.
This Tzatziki Sauce is not difficult to make and will take a dish to the next level!
- 1 English cucumber
- 1 tablespoon olive oil
- 2 teaspoons white wine vinegar
- 2 cloves fresh minced garlic
- 1/2 teaspoon salt
- 1/2 plain Greek yogurt
- 1/2 cup sour cream
- Grate cucumber finely and squeeze out as much liquid as possible. I do this by pressing the cucumber in a fine wire strainer. Next, I squeeze the cucumber with paper towels.
- Stir together the cucumber, olive oil, vinegar, garlic, salt, Greek yogurt, sour cream, and dill paste until well combined.
- Place in refrigerator for 2-3 hours before serving.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
If you enjoyed this Tzatziki Sauce, you may also enjoy these other SugarSpicesLife recipes: