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Jarred/bottled tzatziki sauce?

Is it possible to buy jarred/bottled tzatziki sauce? I've checked my local grocery store and TJ's and didn't see anything....but maybe I'm looking in the wrong aisle.

Thanks!

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  1. TJ's usually has their own with the prepared foods refrigerated stuff like hummus and salsas - in that general area. Sometimes they also have Fage brand there too. I prefer Fage, but TJ's is ok as well.

    If your regular grocery carries Fage, ask them to get the tzatziki too.

    1. Tzatziki is one of those dishes that is all about fresh ingredients, so I can't imagine a good bottled one. This is so easy to make from scratch that I can't see the need to have a processed version.

      1. Well, I have never seen jarred or canned yogurt or kefir, the main component of tzatziki...so I don't see how or why it would come that way.

        1. If you have a greek grocery store in your area, they should have it. It comes in a tupperware container. My greek grocer only has huge containers, so I split it with my family. BTW, most restaurants in Baltimore use this kind and don't make their own. I'm greek, making your own is a pain, I buy it.

          1. Ugh. I have had Fage tsatsiki and it is not good. It takes 10 minutes to make so why not make it?? So easy.

            1. I do usually make my own but I don't always like the texture....My fave Greek places here have really creamy-smooth zatziki and mine is lumpy from the minced garlic and cukes. I don't have a food processor--I use my little mini-chopper. It doesn't take long to make, but it tastes better after sitting for a while and on the occasions that I don't plan ahead....I'd like a backup. We do have a Mediterranean grocery nearby--I'll check there.

              Side note, how do those of you who make your own do it? I drain the yogurt (plain old supermarket yogurt), seed the cukes, put cukes and garlic into my chopper and mash it all up. Probably add a couple other things too that I can't remember right now. I have a couple recipes that I uses as bases.

              2 Replies
              1. re: Petrichor

                Try grating your cukes on the large holes of a box grater, and microplane your garlic. Much better texture. I also salt the grated cukes and drain in a colander set over a bowl in the fridge for and hour or so, then squeeze as much moisture as possible out of the cukes with my hands.

                1. re: Petrichor

                  first, do not use regular supermarket yogurt. Use yougurt spread, yogurt cheese or lebne. These are all names for a very thick yogurt that is strained. If you can't find that, strain whole milk yogurt overnight in a wire mesh colander lined with cheese cloth over a bowl. discard the H2o. Use the large side of the box grater for the cucumber. And most important, crush the garlic with a garlic press- it will make it very small. I use 6-8 cloves of garlic. Also, add some good greek olive oil (green or dark yellow) salt and pepper.

                2. The Fage was actually not very good in my opinion, but I do really like their yogurt. Instead, if you buy their regular stuff and make your own, it comes out extremely well.

                  As far as prepared, Ive tried several, and the best I think has been what is offered by Wegmans at the cold bar and packaged- hope you like garlic though.

                  1. I like TJ's tzatziki except for the rapidly escalating price.

                    It only takes four ingredients; make it the night before you need it.

                    - Drained or Greek style yogurt and/or kefir 'cheese' if available. A brand without pectin, carrageenan, xantham gun and other g.d. thickeners is almost mandatory.
                    - Fresh dill (good dried dill will do in a pinch)
                    - Grated cucumber, salted-drained-rinsed
                    - Garlic clove, crushed

                    No problem!