Easy and delicious Tzatziki A sauce recipe made with Greek yogurt and cucumber. Perfect for enjoying fresh vegetables, pita chips or in a Mediterranean bowl.
I can’t believe I’ve never had a recipe for azalea sauce on my blog up until now! I love this creamy sauce and feel like a staple recipe that everyone needs to know how to make.
If you are new to azaleas, please introduce us. A popular sauce or dip made with fresh herbs such as Greek yogurt, grated cucumbers, garlic, dill, mint, and parsley. It sounds simple, but it’s so tasty and very easy to make. I’ve been making it recently to serve with a Greek chicken bowl. It’s very good!
Why do you like this sauce?
- Fresh and flavorful – Creamy Greek yogurt, crispy cucumbers, garlic, lemon and fresh dill combine to give the ultimate refreshing dip.
- It’s incredibly easy – Simply grated, mix and stir. There are no flashy techniques or complicated steps. Simple and delicious tutupeki in just a few minutes.
- Filled with light and protein – Made with Greek yogurt, this dip is naturally high in protein and is a nutritious addition to your diet.
- Better than I bought it in the store – Homemade food always tastes better! There are no fillers or preservatives – just fresh ingredients and bold flavors that taste much better than anything else in the tub.
Materials are required
To enhance this fresh and creamy azalea sauce, you need some simple ingredients. This is what you need:
- Greek yogurt – This dip base! I used full fat Wallaby Greek yogurt to make the extra creaminess, but the thick, regular Greek yogurt works.
- Cucumber – Adds refreshing crunch and lightness. I used British cucumbers. Because she has a seedless skin. If you use regular cucumbers, remove the seeds.
- Garlic – A must for that bold, garlic kick. Newly chopped garlic is the most effective!
- Lemon juice and skin – The juice adds brightness, but the skin adds even more citrus flavor.
- Fresh dill – Its Signature Harvey brings fresh flavor to the dip.
- Salt and pepper – Simple, but essential for balancing flavors.
Variations of recipes
- Amplify the herbs: If you like fresh flavors, try adding chopped mint or parsley along with the dill for a fun twist.
- Make it painful: Mix red pepper flakes or pinch of cayenne to give the azalea a little kick. Cool and creamy yogurt balances the heat perfectly!
- It’s even thicker: If you like thick and easy-to-scoop scoop, feed Greek yogurt in a cheese cloth or a fine mesh strainer for a few hours before mixing.
- Dairy-free options: Replace Greek yogurt with rich, sugar-free yogurt like coconut or cashew-based. It’s not too tangy, but it still makes for a delicious and creamy dip!
How to make homemade azalea sauce
You can get fresh homemade tutupeki in about 10 minutes! Here’s how to make it:
Step 1: In a small bowl, stir together Greek yogurt, grated cucumbers, squeezed cucumbers, garlic, fresh lemon juice and fresh dill. Season with salt and pepper.
Step 2: Serve immediately or store in the fridge for up to 3 days.
Brittany tips!
- Squeeze the cucumber:This step is important! Cucumbers hold a large amount of water, and if you skip the squeeze, the azaleas may be too thin. I’ll talk about this from my experience here. Use a paper towel, a clean kitchen towel, or a cheese cloth to remove as much liquid as possible.
- Please sit: If you have time, chill the chill in the fridge for at least 30 minutes before serving. This will blend the flavors together to make the dip even tastier.
- Want a creamy texture? If you prefer a creamy sauce, you can blend all the ingredients into a food processor.
How to serve azalea sauce
Tzatziki is one of the sauces that makes everything even better! Here are some of my favorite ways to enjoy this:
- Falafel and – One of the most classic pairings! Serve my simple baked falafel with satsuki for a delicious protein-packed meal. You can also make a falafel bowl with falafel and azaleas.
- As a dip – Serve with grilled pita chips, fresh vegetables or warm naan for a simple and refreshing appetizer.
- About wraps and sandwiches – Spread it in a pita with grilled chicken or use it as a tangy sauce for vegetable wraps.
- As a salad dressing – Thinly and thin with a little extra lemon juice or water, drizzle over my simple spinach salad or for a delicious, tangy dressing.
How to store homemade azaleas
Homemade azaleas can last up to three days in airtight containers in the fridge. I know this seems like a quick turnaround, but I promise I can finish it in three days. Also, if there are too many, you can always cut the recipe in half.
FAQ
The yogurt and cucumber separate and become watery when thawed, so the tutupeki do not freeze well. It’s best to make it fresh!
This usually occurs when there is too much water from the cucumber. Try squeeze out as much liquid as possible before mixing it in the yogurt.
Azaleas are a staple food of the Mediterranean and the Middle East, most commonly associated with Greek cuisine. Traditionally, it served as a dip, spread or sauce along with grilled meat, pita and fresh vegetables. Similar yogurt-based sauces are also present in Turkish, Lebanese and Indian cuisine!
yes! Azaleas are naturally high in protein (thanks to Greek yogurt), low in calories, and packed with fresh cucumber, lemon and herb nutrients. It’s a great alternative to heavier dips and dressings.
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This post was originally published on June 5th, 2019, updated on July 22nd, 2023, and republished on February 11th, 2025.
