This easy tzatziki is a versatile sauce that enhances grilled veggies, chicken, or pork, or acts as a dip for your toasted pita chips.
There is nothing more refreshing and satisfying than a cool dip or sauce to go with your dinner so we recommend this quick and easy tzatziki sauce. I got this recipe from my mom and have tweaked it just slightly to provide some options for your preferences.
Tzatziki is one of those sauces that I put on everything. Even though it is super easy to make I like to have a batch just hanging out in the fridge, in case. In case, I make potatoes, or a wrap or just need something to make my meal more interesting.
Try it without grilled pork souvlaki or on a greek-style chicken burger.
Preparing Easy Tzatziki Sauce
Ingredients
Sour Cream: The slightly sour taste of the sour cream has the perfect cooling flavour. Its creaminess is what creates the consistency of this sauce.
Cucumber: Cucumbers are the basis of this sauce which means 
that fresh crisp cucumbers will be best for this recipe. I typically use English cucumber for this recipe because it is most readily available to me. It’s also very easy to grate because of its size and texture. Some other varieties, particularly pickling varieties are more brittle and fall apart more when grating.
Garlic: Garlic is a bulb that is edible and is grown in soil. Though the green shoots it sprouts, called garlic scapes, are also edible, we are referring to the actual bulb that the scapes grow from. 
Garlic bulbs are made up of multiple cloves and depending on the variety you may have anywhere from 4 to 10 cloves, if not more. This is important to know because recipes will often call for a specific number of cloves but you want to make sure you know what the actual measurement is to add the right amount.
How to Make Easy Tzatziki Sauce
You need very few ingredients to make this tzatziki sauce and very basic kitchen tools, and since we grate the cucumber and don’t use dill there is no chopping involved.
Start by putting a large strainer over a slightly larger bowl. Wash and peel an English cucumber, then grate it on a fine grater into the strainer.
Squeeze out as much of the liquid as you can. You can also use a cheesecloth instead of a strainer. You can choose to finely chop the cucumber instead if you prefer a little crunch, however, you won’t be able to get as much of the juice out so your tzatziki sauce may end up runnier. The cucumber will release juices over time so the consistency will change the longer you store your sauce.
The next step is to add sour cream.
Finally, add salt, ground black pepper, and crushed garlic.
Tip: If you’re not a huge fan of garlic, start with just one clove the first time
you make this tzatziki sauce. The flavours will blend nicely over a couple of days in the refrigerator so wait before tasting to decide if you like them more. If you find one clove is not enough, you can always add more at any time.
Stir all ingredients until fully combined.
It is best to make this tzatziki sauce a day or two before you plan to serve it for the most flavourful sauce. This recipe makes 300ml of tzatziki so it will last you a few meals.
Substitutions
Sour Cream: You can substitute sour cream with Greek yogurt. Plain yogurt will also do but it contains more liquid than Greek yogurt so once again, the sauce will be runnier. When I substitute yogurt for sour cream, I like to add ½ tsp of sugar to cut the tartness of the Greek yogurt.
Storing Tzatziki Sauce
This tzatziki will last in the refrigerator for a few weeks. Pay attention to the best before date on the sour cream or yogurt that you use to make sure you get the most out of your sauce/dip.
Are you looking for other dips or sauces? Check our some of our favourite recipes:
What’s your favourite way to pair easy tzatziki sauce? Let us know in the comments below and if you like this recipe be sure to leave us a 5-star review on the recipe card. Just click the star on the right and you’re al set
Tzatziki Sauce Recipe
Equipment
- Strainer
- Medium bowl
Ingredients
- 250 ml sour cream
- 1 English cucumber
- 1-2 garlic clove
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Peel cucumber and grate on a fine grater into a strainer or cheese cloth. Place the strainer on top of a bowl to catch the liquid. Press the cucumber in the strainer to get as much of the liquid out as possible.1 English cucumber
- Peel garlic and finely chop or crush1-2 garlic clove
- In a medium bowl (you can use the same bowl that was under the strainer just discard the cucumber juice), add sour cream, cucumber, garlic, salt and pepper. Mix with a fork or whisk until fully combined.250 ml sour cream, 1 English cucumber, 1-2 garlic clove, 1/2 tsp salt, 1/2 tsp ground black pepper
- Cool in the fridge for 30 minutes, ideally 24 hours, for all the flavours to blend. Serve with chicken, potatoes, rice or in a wrap or use as a dip for pita chips.
Pingback: Easy BBQ Foil Packet Dinner - House of G&K Recipes
Pingback: Easy Curry Chicken Skewers in Yogurt Marinade - House of G&K Recipes