Cucumber parsley, dill, cilantro, and garlic make this homemade tzatziki a refreshing dip or perfect sandwich wrap condiment.
Easy Homemade Tzatziki
The first time I remember trying tzatziki was at our local farmer’s market.
And it was amazing.
I’m sure I’d had this herby, refreshing, Mediterranean yogurt sauce before. But this was the first time I’d tried homemade tzatziki.
(I don’t know about you, but I definitely consider farmer’s market freshness on par with homemade.)
The Homemade Difference
Tzatziki quickly became one of my favorite dips and condiments, and it seemed like I was always counting down the days until we’d go back to the farmer’s market to restock.
I still love going to the farmer’s market. But now, I make my own tzatziki.
My tzatziki recipe is so easy and delicious, if you make it just once, I’m sure you’ll see why it’s such a staple in our house.
Few things are easier to make than tzatziki.
Just grate and strain a cucumber (see my recipe card for easy instructions), mince some garlic, parsley, dill, and cilantro, and mix it all together in Greek yogurt.
Another great thing about making your own tzatziki is that you control the ingredients: use a vegan Greek style yogurt, like kite hill, to keep this tzatziki vegan.
My favorite ways to enjoy tzatziki are as a dip for veggies and pita chips, or as a condiment on a Mediterranean style wrap. Like my Vegan Gyros Wrap.
Tzatziki is also great with fries. I absolutely love dipping my vegan Greek Fries in tzatziki. But I warn you, it’s an addicting combination.
Make my Easy Homemade Tzatziki next time you’re craving a refreshing dip, or the perfect sandwich wrap condiment. I’m sure you’ll agree that when it comes to tzatziki, homemade is BEST. 😃
Easy Homemade Tzatziki
For the tzatziki:
- 1 ½ cup Greek yogurt, or vegan Greek style yogurt (see recipe notes)
- 1 clove garlic, minced
- ½ cucumber, grated and squeezed (see recipe for instructions)
- 1 Tbsp parsley, minced
- 1 Tbsp dill, minced
- 1 Tbsp cilantro, minced
- ½ tsp sea salt
- ¼ tsp garlic powder
Prepare the cucumber
- Grate the cucumber on a standard-sized box grater. I like the cucumber to add texture to my tzatziki, so I use the largest size on the grater. Use one of the smaller sizes on the box grater if you prefer less texture.
- Now place the grated cucumber on a clean kitchen towel (if I’m lazy, sometimes I do this step with a heavy-duty paper towel).
- Pull the towel up around the grated cucumber, and, over the kitchen sink, squeeze the moisture out of the cucumber. It doesn’t have to be perfect, just get as much moisture out of the cucumber as you easily can.
Compile the tzatziki
- Add the grated cucumber and Greek yogurt to a medium-sized mixing bowl.
- Now add the minced garlic, parsley, dill, cilantro, salt, and garlic powder.
- Mix with a spoon or silicone spatula until everything is evenly distributed throughout the yogurt.
- Let the tzatziki sit for five minutes, then taste. Add more salt, if desired.
Serve and enjoy!
- Serve tzatziki as a dip for veggies, pita chips, or crackers, or as a condiment on a Mediterranean-inspired wrap, like my Vegan Gyros Wrap.