This mixture is the end result of my experimental attempts to replicate the tzatziki sauce from a favorite Greek restaurant. Serve with raw vegetables, pita bread, gyros, or chips.
| Prep Time: | 25 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 25 mins |
| Servings: | 16 |
| Yield: | 2 cups |
Ingredients
- 1 cup plain yogurt
- 1 cup sour cream
- 1 teaspoon white vinegar
- ½ teaspoon lemon juice
- 1 small cucumber – peeled, seeded, and finely chopped
- 1 green onion
- 1 garlic clove, minced
- ¼ cup crumbled feta cheese
- ½ teaspoon oregano
- ¼ teaspoon lemon zest
- salt and pepper to taste
Instructions
- Stir together the yogurt, sour cream, vinegar, lemon juice, cucumber, green onion, garlic, feta cheese, oregano, lemon zest, salt, and pepper in a bowl; cover and chill 8 hours or overnight before serving.
Nutrition Facts
| Calories | 53 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 3 g |
| Sodium | 63 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I used Greek yogurt for the additional tang, then added thinly sliced red onion for a pop of color for a party. Nice job putting this together – it’s delicious!
Had everything but the feta cheese, and it was still very good. The next time I will add feta and I’m certain it will be even better.
Delicious! I smothered my dry, crumbly gyro meat from a different recipe with this and it made it edible. Definitely a keeper just as written.
Omg fantastic
Tasty! Will make again.
I used Greek yogurt and let it drain for about an hour and also salted the cucumbers and let them sit on paper towels. The sauce was nice and thick. We used the extra sauce on salad the next day. Very good.
The best I’ve ever made! I added 1/2 t. dried mint and 2 drops lemon essential oil because I had no lemon zest.
authentic- decadent
OH MAY ….IT IS OUT THIS WORLD
Turned out great!
I added some additional salt and lemon juice to make it tangier as it was kind of blah tasting.
Just as they described it in culinary school . Add flat leaf parsley.. You got it.
I love it!
This recipe is great! I made it as a sauce for tuna and eggplant patties. It was a hit with our friends at dinner. Everyone loved it.
everybody loved it!!!
This recipe is KILLER!!! Love it! Made it for a church party (made a recipe and a half ) and had a few teaspoonfuls left. Followed the recipe exactly …except…lol I skipped the black pepper (don’t cook with it) and added more garlic… MAN was it DELISH!!! Thanks you thank you thank you!!!
The feta cheese was a great idea in this recipe! The only thing I added was one teaspoon dried dill … but I’m a dill nut.
I made this for our Head Start Preschoolers. I added an Avocado and chopped Chicken, to make little Pita-Pocket sandwiches. They Loved it!
I wanted to like this recipe but I don’t. I prefer my sauce with dill or mint as opposed to oregano….Greek yogurt – no sour cream and omit the Feta cheese but use it on the gyro.
I was guesstimating the measurements and may have used a tad too much feta. I omitted the oregano and used fresh dill & mint. Used white pepper not black, didn’t skin or seed the cucumbers, then threw it all in a blender. Last recipe I tried suggested cumin, coriander and oregano and that was awful. Liked this one much better
This recipe is so easy to make and the flavor is superb! My wife and I were craving gyro’s, but alas, all we had was naan, thin sliced sirloin tip roast, and all the ingredients for the cucumber sauce. Thank goodness for Greek seasoning. I sprinkled some on the roast beef, heated it up along with the naan, and made our own version of gyros. Plus, we’ve been eating on salads, with homemade hummus, butter chicken, and curries. It keeps very well too.