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If there is one Greek recipe that everyone always asks me for… it is tzatziki sauce! It’s super easy to whip up a batch to keep on hand to add an extra punch of Mediterranean flavor to anything… and I do mean anything. This yogurt cucumber sauce is the perfect dip, salad dressing, or sandwich topping. Earlier this week, I shared my love for the KitchenAid 7 Cup Food Processor, so today I am using it to make some tzatziki sauce for a perfect-for-spring veggie snack board.
As usual, the recipes I share from my grandma come with a few notes. First, you can use any type of cucumber you have on hand. I personally prefer to use English cucumbers because they have fewer seeds and you won’t have to remove them! Second, you can use any type of Greek yogurt you like (non-fat, regular, etc). Third, some recipes call for mint… but we’re traditionalists! We only use dill for a more authentic tzatziki.
My Yia Yia’s Tzatziki Sauce Recipe
Ingredients
- 16 oz Greek yogurt
- 2 garlic cloves
- 2 English cucumbers
- 1 tablespoon high quality extra virgin olive oil
- the juice of half a lemon
- 2 teaspoons of fresh dill
Tools
Directions
To start, fit your KitchenAid 7 Cup Food Processor with the reversible shredding disc. Cut the ends off each cucumber and feed them through the food processor’s tube on low. The food processor’s feed tube makes it so easy to process vegetables of all sizes.
Remove the lid and shredding disc. Next, take your spatula and press out the liquid into another bowl. Make sure to remove as much liquid as possible to prevent ending up with runny, watery tzatziki!
Once you’ve drained off the liquid, put the bowl back on the food processor base and add the multipurpose blade. Add in the rest of the ingredients and puree on high until all ingredients are combined.
Once you’re done, you can throw the bowl, lid and accessories from the 7 Cup Food Processor into the dishwasher, making cleanup easy peasy!
My yia yia always recommends allowing tzatziki to sit for 45-60 minutes so that the flavors meld together. If you’re patient enough for that, you get a gold star sticker.
The secret to the best tzatziki sauce:
Excess moisture can ruin even the best tzatziki recipe by turning it into a runny, water mess. The secret here is to remove as much moisture as possible by pressing on the shredded cucumber. Some people recommend salting the cuke shreds to draw out more moisture. If you’re really concerned, you can also use cheesecloth to squeeze the shreds. I’m not trying to go overboard though! Usually my spatula/pressing technique you see in the video works just fine.
Typically, tzatziki sauce is served with grilled meats and gyros. But that doesn’t mean that it isn’t the perfect sauce for fresh or grilled vegetables and pita! For a light, springtime appetizer, I love to use it as a dip for a mix of veggies and pita. Here are some yummy things you can use to make your own grazing board:
- bell pepper slices
- broccoli florets
- carrots
- radishes
- heirloom tomatoes
- green beans
- sugar snap peas
- beets
- asparagus
I also looooove to add a pinch of feta to each bite! Definitely make sure to include crumbled feta cheese and olives to your snack board. Once you’ve artfully arranged your veggies around a bowl of tzatziki, simply place on a table… people will flock to it!
For more of my Greek recipes, check out these posts:
- Strapatsada Recipe (Easy Greek Scrambled Eggs)
- My Grandma’s Koulourakia (Greek Butter Cookies) Recipe
- My Greek Chicken and Potatoes Recipe
