The Best Tzatziki Sauce

Part of growing up on the Gulf Coast means you’re exposed to the wonderful world of Mediterranean food.  Many local families have Greek, Italian, or Lebanese grandparents and/or great-grandparents who immigrated to the U.S.  Lots of those immigrants opened grocery stores or restaurants.  Not only was the food really good, many of those restaurants are still very popular generations later.    

I’ve always found a lot to like about Mediterranean food, and I know I’m not alone.  My heavy hors d’oeuvres tables at parties and events often have one or two Mediterranean-inspired options.  Many of you know that I catered a whole lot of the events at the Eastern Shore Art Center in Fairhope.  One August, the First Friday art opening included grilled Greek chicken and vegetable skewers, local pita bread, and my homemade tzatziki sauce for dipping.  

I used to tease my husband that he turned out to be a pretty good catering hand for a lawyer.  And he really did. On this particular evening he was out on the loading dock grilling Greek chicken kebabs in a heat wave.  Whatever the gallery opening was that night was very well attended, and the whole evening was crazy hot and exhausting.  

(I’ll pause here to confess that I used to be horrible about writing down the instructions for whatever I cooked.  I was pretty good at cooking, I fiddled with nearly every thing I ever made, and a week later I’d have only the vaguest idea of what I’d done.)

Anyway, after the last round of food went out I went to check on him, because he was still out on the inferno of a loading dock.  I took him Gatorade and a glass of wine.  It was dark by then and we sat in the shadows cooling off for a minute before cleaning up.  About that time two men I didn’t recognize–and who couldn’t see us in the dark–came to claim their golf cart which was parked about 6 feet away.  They were talking and had clearly had a nice time.   Then I heard one of them say, “that was the best tzatziki sauce I’ve ever had, and I lived on Crete for three years!”

My husband snatched the plastic wine glass out of my hand, opened the door, pushed me back into the Art Center, and ordered me to go immediately and write down exactly how I’d made it.  So I did.  

Actually, I pretty much knew what I’d done because this tzatziki sauce is a recipe I’ve known for years.  Once upon a time I sweet-talked a Lebanese friend out of this recipe, and it’s very similar to the one served at a still-popular Mediterranean restaurant in Birmingham.  First, using plain yogurt, you make labneh, an easy Mediterranean/Middle Eastern yogurt cheese.  I usually still do this, but since thicker Greek yogurt is now readily available, I sometimes simply start with that.  The difference is mostly a matter of texture.  I’ve included instructions for labneh if you want to go that route.  Also, you should know that while the vast majority of tzatziki recipes call for lemon, this recipe uses lime.

Tzatziki sauce is great in the summer.  It’s cool, and it uses up extra cucumbers.  It keeps for several days in the fridge.  It’s great with chicken, grilled lamb, grilled shrimp, salads, pita chips, and on sandwiches.  My favorite is tangy chicken souvlaki folded into soft pita bread with tzatziki.  It’s good as a dip on a mezze platter, with vegetables, pita chips, and hummus.  (Tzatziki Sauce is also a lovely dip for Fritos Scoops, I happen to know.) 

Here’s the recipe for The Best Tzatziki Sauce that Mr. Mystery Man had ever had, on the Mediterranean or anywhere else.  

Print Recipe

Tzatziki Sauce

Makes about 3 cups

Ingredients

• 2 cups labneh, or 2⅔ cups plain Greek yogurt
• ⅔ cup sour cream (only if using labneh)
• 1 or 2 cloves garlic, minced
• juice and zest of one large lime
• 1 t. dried dill
• 1 garden cucumber, grated, drained 10 minutes, and squeezed dry
• Salt and pepper to taste

Instructions

• Combine all ingredients well. Taste and correct seasoning if necessary. Chill a couple of hours to allow the flavors to meld. Store covered in the fridge for 4 or 5 days.