Homemade tzatziki is so quick and easy, that you’ll never buy it again! This delicious cucumber and yogurt dip is based on a traditional Greek recipe. Thick, delicious, and packed with probiotic goodness, it’s a healthy option for appetizers and snacks.
Homemade tzatziki is perfect for a Mediterranean-inspired meal. It has a bright, fresh flavor that complements starchy foods. Here are some dishes that are perfect for tzatziki:
- Tzatziki is perfect in a sandwich or wrap, particularly if you are serving falafels, gyros, or shawarma.
- Homemade tzatziki and hummus are delicious as an appetizer or snack. Serve them with vegetables, pitas, or chips.
- Serve it as a sauce for a simple bowl of rice.
- Use it as a creamy, yet lower-fat, salad dressing that is similar to ranch dressing.
How to Make Your Tzatziki Probiotic
Yogurt is at the heart of tzatziki, which means that it is naturally probiotic!
Unfortunately, not all store-bought yogurts are bursting with probiotic cultures. Having tested a bunch of brands in my grocery store, I’ve found that only about 1/3 contain lots of active cultures.
Here are some options to make sure your tzatziki is full of probiotic goodness:
- For store-bought yogurt, stick with smaller, local brands of yogurt. And check the expiry dates. The culture will be more active the fresher the yogurt is.
- Use homemade Greek yogurt.
- Strained milk kefir adds tanginess to tzatziki.
Homemade zatziki is a creamy yogurt dip that is delicious with vegetables or pita. It can be used as a salad dressing or a sauce for rice. See the section above for making your tzatziki probiotic!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 1/2 cups 1x
- Category: Dips
- Cuisine: Greek
- Diet: Vegetarian
- 1 cup yogurt (see notes)
- 1/2 large cucumber peeled (enough for about 1 cup diced)
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 clove of garlic, finely minced
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh mint, chopped
- 1/2 tsp salt, to taste
- Peel the cucumber. Slice it in half and remove the seeds. Finely dice the cucumber. The recipe needs around 1 cup of diced cucumber.
- Mix the cucumber with all of the other ingredients. Taste, and add more salt if needed.
- Let the tzatziki rest for at least 30 minutes before serving.
- Homemade tzatziki will last in the fridge for around 1 week.
- The thickness of the yogurt will change the consistency of the tzatziki. If you want a thin dip or dressing, use regular yogurt. For a thick dip make Greek yogurt using 2 cups of yogurt.
- If you find raw garlic to be too strong, replace it with 1/4 tsp of garlic powder. I recommend using a sulfite-free brand.
- While fresh herbs have a better flavor, it’s fine to use the same amount of dried dill or mint.
Keywords: Turkish, Greek, Mediterranean, keto, gluten free, summer, spring, falafel, gyro, 15 minutes or less, probiotic, egg free, keto