This tzatziki sauce recipe is a delicious addition to every meal!
It’s bright, creamy, and filled with the tangy flavors of yogurt, cucumber, lemon juice, and dill!
Is tzatziki a sauce, a dip, or a condiment? The answer is yes, to all of it!
What is Tzatziki Sauce?
Popular in Mediterranean cuisine, tzatziki sauce is multi-purpose and can be enjoyed as a sauce or dip. It’s fresh and healthy made with yogurt, cucumber, lemon juice, and fresh dill or mint.
- It’s refreshing, and cool with a creamy texture. This tzatziki sauce balances out spicy or savory foods.
- Two-step tzatziki is so quick & easy to make!
- It’s a low-carb lover’s go-to, protein-packed, dip and dressing, with a million applications!
- Beyond just salads: try it on pizzas, burgers, and even grilled meats.ut it.
Ingredients for Tzatziki Sauce
Yogurt – Plain Greek yogurt is thicker and creamier than regular yogurt, but plain can be used in a pinch. I prefer full-fat Greek yogurt in this sauce, and while some drain the yogurt in a cheesecloth-lined strainer, I usually make this recipe without draining.
Cucumber – I prefer English cucumber in this recipe, but any will work. If using English cucumber, there is no need to peel. Draining the liquid from the cucumber ensure that the dip stays nice and thick.
Dill – Dill has a fresh bright flavor that complements the other ingredients in tzatziki, but finely chopped fresh mint can be used as well.
Lemon Juice – Fresh is best, and a little bit of lemon zest makes for a colorful garnish!
How to Make Homemade Tzatziki Sauce
- Shred cucumber using a box grater, toss with a pinch of salt and drain in a fine-mesh sieve. Squeeze out as much liquid as you can.
- Stir the remaining ingredients together and fold in the grated cucumber.
- Chill in the fridge for at least 30 minutes before serving.
- Garnish with a drizzle of olive oil and a sprig of dill, if desired.
PRO TIP: Store in a squirt bottle and use as a condiment for burgers or as a sauce for fish and chips.
Serving & Storing Tzatziki Sauce
- Serve tzatziki as a condiment to drizzle over chicken souvlaki, falafel, grilled veggies, in homemade gyros or lamb kabobs.
- Serve it with Greek meatballs as a dip, and even as a dressing in cucumber salad.
- Add it to a platter with warmed pita bread, pita chips, olivea, hummus, tapenade, and fresh veggies like cucumbers and tomatoes.
Store leftover homemade tzatziki in a tightly covered container, bottle, or jar in the refrigerator for up to 2 days. Yogurt doesn’t freeze or thaw well, but this recipe is so easy to make, simply start from fresh!
More Greek Inspired Recipes
Sheet Pan Greek Chicken
Main Dishes
Greek Salad
Side Dishes
Greek Meatballs
Ground Beef
Easy Greek Pasta Salad
Pasta Salad
How did you enjoy this Tzatziki Sauce? Be sure to leave a rating and a comment below!
4.94 from 46 votes↑ Click stars to rate now!
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Easy Tzatziki Sauce
Greek Tzatziki is a bright & tangy cucumber yogurt sauce. It’s deliciously fresh and easy to make!
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Prep Time 7 minutes minutes
Cook Time 0 minutes minutes
Chill Time 30 minutes minutes
Total Time 37 minutes minutes
Servings 8
Author Holly Nilsson
Equipment
Ingredients
- 1 English cucumber
- 1 ½ cups Greek yogurt or plain yogurt
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice more to taste
- 1 clove garlic minced
- 1 tablespoon dill fresh, finely chopped
- salt & pepper to taste
Instructions
Grate the cucumber with the large holes on a box grater. Place in a fine mesh strainer and toss with ¼ teaspoon of salt. Let rest 5 minutes while preparing the other ingredients.
In a medium bowl, combine the yogurt, olive oil, lemon juice, garlic, and dill.
Gently squeeze out the liquid from the cucumber and fold it into the yogurt mixture. Season with additional salt & black pepper to taste.
Refrigerate for at least 30 minutes before serving. Drizzle with additoinal additional olive oil to serve.
Notes
- If using an English cucumber, peeling (and seeding) the cucumber is optional.
- Fresh is best but you can use 1 teaspoon dried dill in place of fresh or 1/4 teaspoon garlic powder in place of a fresh garlic clove if it’s what you have on hand.
- Fresh lemon juice is best as store-bought can have a bit of a bitter flavor. To quickly juice a lemon, cut it in half and place a fork in the center. Squeeze the lemon around the fork while moving the fork to extract the juice.
- Tzatziki will last 2 days in the refrigerator. To avoid the risk of botulism, do not consume past 2 days.
4.94 from 46 votes
Nutrition Information
Serving: 0.25cup | Calories: 65 | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 22mg | Potassium: 126mg | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 2.1mg | Calcium: 62mg | Iron: 0.1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Sauce
Cuisine American, Greek
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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- 7 Layer Dip – Party favorite!
- Buttermilk Ranch Dip – Great to dip appetizers.
- Easy Spinach Dip – Reader favorite dip recipe!
- Whipped Feta with Roasted Tomatoes – Rich & Creamy!
Categories:
Appetizer Recipes, Dips and Dressings, Healthy Recipes
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About the author
Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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