The Tzatziki Sauce That Will Change Your Life

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Or at least really make your tastebuds happy for a meal or two.

I don’t know where you stand on sauces and dips, but they are a weakness of mine. If you’ve been on my socials at all in last 5 years then you’ve probably seen me talk about the worlds most delicious blue cheese dressing. Mama Springtime makes it for family dinners and it blesses my soul.

We’ll have to make that another post cuz it’s worth all its hype… and today we’re talking Tzatziki sauce. Which if you’re unfamiliar is a yogurt based sauce from southeast Europe/ the Middle East region. Think Mediterranean. And boy, oh boy is it at the top of my list for dips.

Incredibly versatile too, which is my favorite kind of cooking. Maximize time and ingredients. (Like the carnitas we use for ten thousand different meals) I’ll make a whole tub of this and we’ll use it for a ton of things! Greek yogurt keeps like a boss too.

The absolute tastiest way to use this, is on gyros. Hashtag drool!!! Like legit, take a day to make the whole nine yards… meat, naan, sauce, toppings… you’ll talk about that meal from that day on. Or at least we have.

This is a total side track but, it’s how this wonderful dip came into our lives.

Andrew and I were still living in Colorado at the time, craving gyros so I decided to give it a try. It was a labor of love to say the least and one thousand percent worth it. The naan too! Ughhhhh!!! Sooo good. I used to have hummus on hand just so I had something to eat the naan with.. which before sourdough, I used to use as a pizza crust too and it was 🤌🏼🤌🏼🤌🏼 Haven’t made the meat again since… but I talk about doing it a lot if that’s worth anything to you.

Focus Brianna! Dip. Tzatziki sauce… Use it for Gyros, chicken marinade, veggie dip, replace the mayo in tuna or chicken salad, on any meat it’s delish really, especially if it’s been grilled. I’ll make a tomato cucumber salad with is… uff. The list goes on and now I’m hungry!!!

Let’s get to how to making it: These few ingredients together are such a treat:

Dump it all in a bowl and mix! 💃🏼

Yeah, you got to chop the baby dill, and roast the garlic, squeeze the lemon… but there’s no wrong way to add the things. You can scale it to taste for yourself too but typically this is how I do:

Get a whole head a garlic. Chop the top end off and drizzle some olive oil on it and pop that baby in the oven. This takes the longest, so do it first.

Next, get the whole bunch of baby dill. Wash it. (I use this stuff to soak all my produce. The actual best). Then take the fuzzy little good bits off the fat stems and finely chop it and put it in the bowl.

At some point, dump the whole tub of greek yogurt into the bowl, too.

Squeeze a whole lemon.. or more depending on how juicy it is.

Drizzle some Extra Virgin Olive Oil. Like a tablespoon or two. You’ll probs come back to it, so don’t put it away yet.

Then, Salt and Pepper that bad girl to taste.

Now, you’re gonna check on your garlic. I like it toasty but still with a bite to it. Not quite totally mush, but that’s up to you. Once it’s done roasting, get it all chopped up and add it to everything else.

After that, mix it all up, give it a good taste and see what you think. If it’s super tangy, add a little more olive oil or salt… maybe both, up to you. Just balance that fat, salt and acid out.

From here, it’s a great dressing, marinade etc, but also get some cucumbers, seed them, and chop them up really fine or grate them and add it to the yogurt mix. Just be mindful the cuces will get soggy after a day or so in the sauce, so you may not want to add them to the whole thing.

Other than that, you’re pretty golden using the tzatziki sauce on just about anything that sounds good. Like I said, it keeps for a good while but I doubt it will last long.