Yesterday I shared a recipe that is one of my favorites. My favorite 2 ingredient flatbread. Today want to share with you one of my favorite dips I like to use with my flatbread. This Tzatziki sauce recipe os super easy to make and is a crowd favorite!
For years my family has enjoyed this little Greek hole in the wall restaurant in Las Vegas. It’s as if it’s in our blood. I have found myself craving it so often, I was bound and determined to create version at home. One thing I love at this restaurant is their Tzatziki sauce. If you don’t know what this is, it is a cucumber sauce, or a greek yogurt/sour cream sauce depending on where you get it from.
I have had so many different types of Tzatziki sauces that I have a hard time classifying one specific recipe as the real stuff. I think that you make it to what you love and that is what works!
For us, we change things up sometimes but the same basic recipe stays the same.
What I use in my Tzatziki sauce recipe:
The base to my sauce is sour cream. I have tried it with Greek yogurt, but we honestly just like it better with sour cream. Another element that is always in my Tzatziki sauce is cucumbers. They give it a yummy crunch and flavor. I peel and cut out the seeds in mine, and then chop them into small pieces.
Here are other ingredients you can add to your cucumber sauce:
I often use many of these ingredients, depending on what i have available and if I have fresh dill, which is amazing in this!
A few things to think about when making your own Tzatziki sauce:
The sauce tastes better if its been able to sit for a few hours in the fridge. It often will taste a little bland or unseasoned until its sat for a bit to mix the flavors.
So be mindful and do not over season it, because it can become too salty very quickly. I find that the sauce should be a creamy fresh sauce to cut through the meat and bread.
Get the full Tzatziki recipe here:
Make this creamy, refreshing sauce to use on greek gyros, salads and more
- 1 cucumber, peeled, cored and minced
- 1 pint sour cream
- 1 tbsp white wine vinegar optional
- 1/4 tsp garlic salt
- 1/2 tsp granulated garlic
- 1 tbsp fresh dill chopped optional
You want your cucumber to be seedless. You want to peel it and the cut the seed out of the middle. Chop it into small pieces. Mix all the ingredients in a bowl with the sour cream. You can wait and add the vinegar and dill at the end if you decide to add it.
I think it adds a bit of zest with the vinegar and the dill is so tasty, especially on chicken and flatbread.
Let sit in the fridge for 1-2 hours before eating to let the flavors marry together.
Add it to the top of a gyro, dip flatbread in it, or use it as a topping to a greek salad!
I love this stuff!
My favorite way to eat this is fresh made flatbread.
It is creamy, refreshing and so flavorful!
Try it out for yourself!
Make sure you PIN IT for later as well!
Want more yummy recipes? Check these out:
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