Traditionally made with thick strained yogurt, this easy Tzatziki recipe uses cream cheese for an extra thick and creamy consistency.

What is Tzatziki?

Tzatziki is a versatile dip/sauce traditionally served with Greek and Mediterranean food. Tzatziki is tangy and flavorful with a thinner consistency, more like a sauce than a dip.

This Tzatziki uses cream cheese for a thicker, creamier sauce that goes great with any vegetable or meat!

For more ideas on how to use your Tzatziki, check out this article.

SIDE NOTE: For an incredible Gyro in the 5 Cities, stop by Hapy Bistro off Oak Park and order the Gyro Sandwich. Authentic, delicious and a great way to try out Tzatziki before you make it!

Creamy Tzatziki (Yogurt Sauce)

Tzatziki is a tangy, creamy versatile sauce. This recipe uses cream cheese for an extra thick and creamy consistency.

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Course: Appetizer, Side Dish

Cuisine: Greek, Mediterranean, Persian

Keyword: greek sauce, tangy yogurt sauce, tzatziki, yogurt sauce

Author: Lauren Harvey

Ingredients

1 small cucumber, grated and squeezed (about 1 cup)
½ cup cream cheese
1 tablespoon fresh chopped herbs mint, lemon balm, thyme, dill, parsley
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons Extra Virgin Olive Oil
Zest of 1 small lemon
Juice of ½ small lemon

Instructions

Wash the cucumber. Then using the large grate of a box grater, grate the cucumber into a bowl. No need to slice or deseed the cucumber, simply grate as you would a block of cheese. Use as much of the cucumber as you can without endangering fingertips!
Lay two to three sheets of paper towels on the counter next to the sink. In small handfuls, squeeze the cucumber firmly, letting the liquid run into the sink. Place the squeezed cucumber on to the paper towels. Repeat until all cucumber is squeezed. then, place more paper towels on top of the cucumber and press to release any extra liquid.
In a clean bowl, add squeezed cucumber, cream cheese, garlic, salt, pepper, and olive oil. Zest the whole lemon directly into the bowl. Then cut the lemon in half and squeeze half into the bowl with the other ingredients.
Gather your selected herbs. I enjoy using a combination of mint, lemon balm, thyme and dill, but you are welcome to choose your own or make up a new combination. The most important part is to select fresh herbs. To chop simply, gather the herbs and lay the leaves flat on top of one another (if using leafy herbs such as mint, lemon balm or basil). Roll the herbs into a tube. Then slice finely with kitchen shears or a very sharp knife. This minimizes bruising and keeps your herbs flavorful! You can cut the herbs directly into the bowl with the rest of the ingredients.
Stir gently to combine. Taste. Adjust seasonings if desired.
Serve with lamb, kebabs, falafel or on a veggie platter with pita chips and hummus!