Creamy Cucumber Tzatziki Recipe

We recently received a massive leftover catering haul from a Greek restaurant with sliced gyro meat, pitas and veggies and of course, a tzatziki style sauce. We made sure to freeze what we could, but ultimately, some things didn't last. While we still had the meat, the sauce and pitas were gone, so we had to make our own!!

For the tzatziki, we weren’t trying to make it too complicated, so we stuck with a pretty basic recipe.

Creamy Tzatziki Sauce

Makes aprox. 20 oz
Prep Time: 15 minutes

1 cup Sour Cream
1 cup Greek Yogurt
1/4 cup Olive Oil
1 Tbsp White Vinegar
About a quarter of a Cucumber
4 cloves of Garlic
1/2 Tbsp Trader Joe’s 21 Seasoning Salute
1 tsp Penzey’s Dill Weed

Salt to taste

We wanted to get the cucumber taken care of first, so we grabbed our grater and gave it a course shred. It helped to pop the shreds in a strainer to keep them out of all that juice and keep them off to the side for later.

Now most Tzatziki recipes call for thinly sliced cucumber, but we opted to shred them instead for a different texture and to help save some time. This turned out to be a great idea as it made for a creamier sauce and really helped boost the flavor of the cucumber.

We had some leftover sour cream from another dish in the fridge, so we decided to start by using up what was left. There was a great sale on Greek yogurt, so we picked up a few of those and added them to the sour cream for the base.

Add the cucumber, some minced garlic, spices, and a little salt with a touch of vinegar to add some more zip and a bit of olive oil to finish it off.

Give that a good whisk to bring it all together and you’re ready to go!

So this stuff turned out even better than what we had from the restaurant! Considering we only spent a few bucks on ingredients, I’d say that’s pretty encouraging. Super full flavor and the perfect amount of zing!