Rich, creamy, and refreshing Tzatziki sauce is a Greek cucumber yogurt sauce that’s delicious as a dip, on pita, grilled foods, or in sandwiches! You’ll want to put this healthy dip on EVERYTHING!
Table of Contents
What is Tzatziki?
Authentic tzatziki dip is a chilled dip made with grated and drained cucumbers, creamy greek yogurt, fresh dill, a little bit of garlic, and extra virgin olive oil.
Once you try this recipe, you’ll never want to waste your money on store-bought tzatziki ever again! It’s so simple to make, tastes much better than the store-bought stuff, and will save you money.
Often served on Gyros, Grilled Chicken, Halloumi, Souvlaki, and even with Middle Eastern dishes such as Beef Kafta, or Shish Tawook. Sometimes I like to quickly whip up tzatziki and enjoy it with Yogurt Flatbreads for lunch. It’s delicious!
The Ingredients
Complete list of ingredients and amounts can be found in the recipe card below.
- Yogurt: You can either use plain natural yogurt or Greek yogurt, both will work here. But Greek yogurt is creamier and richer so I always go with that. I recommend going for full-fat yogurt, you can also use low-fat if you prefer but the dip won’t be as rich and creamy.
- Cucumber: Peel and grate an English cucumber or a regular cucumber. Avoid cucumbers that are too watery or full of seeds.
- Garlic: One small clove of garlic is all you need to make tzatziki sauce.
- Lemon Juice: Bright lemon juice will add freshness to your sauce.
- Herbs: I like to add fresh chopped dill to my tzatziki, but you can also use fresh or dried mint leaves.
- Salt & Pepper: To season the dip.
How to Make tzatziki Sauce
- Peel and Grate the Cucumber: Peel the skin off, then using the largest holes on a box grater, grate the cucumber into a small bowl.
- Drain: I find this step to be optional but it helps to get a creamier texture. Add the grated cucumber to a cheesecloth and squeeze out as much moisture as possible. Add the drained cucumber to a large bowl.
- Mix: To the cucumber, add the yogurt, lemon juice, minced garlic, dill, salt and pepper and whisk until combined. Have a taste and adjust the salt and pepper to your preference.
- Chill and Serve: This dip tastes best when it’s chilled, so cover with plastic wrap and chill in the fridge until you’re ready to serve. Drizzle with extra virgin olive oil right before serving.
Recipe Tips
- For a Creamier Tzatziki sauce, make sure that the cucumber is well-drained. Peel and grate the cucumber using a box grater, then use a cheesecloth to drain the cucumber.
- The longer the garlic stays in the sauce, the sharper it will become. So if you don’t want the sauce to be too garlicky (or worried that it can overwhelm the flavor), add the garlic right before serving.
- For a vegan version of the dip, check out this Vegan Tzatziki Recipe.
- To store the dip, cover with plastic wrap and keep chilled in the fridge for up to 3 days.
FAQs
If you’re wondering how to pronounce tzatziki, you’re certainly not alone! It’s pronounced as “tsa-tse-key”!
Tzatziki is very healthy, it contains protein, fiber, vitamins (Vit A & C), minerals, and antioxidants. If you’re watching the calories, use low-fat yogurt (but your dip won’t be as rich).
I like to serve it as a side with any Greek dish, it also works very well in sandwiches such as gyros, or in hummus wraps. Try it with veggie sticks, flatbreads, or with rice such as lemon rice or Lebanese rice.
I can’t wait for you to give this recipe a try, and share your thoughts with me in the comments box below. Don’t forget to pin this recipe to share it with more people!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Tzatziki Sauce
Ingredients
- ½ English cucumber
- 1 cup Greek yogurt plain/unflavored
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Peel the cucumber, then using the largest holes on a box grater, grate it into a small bowl.
- Add the grated cucumber to a cheesecloth and squeeze out as much moisture as possible.
- Transfer the drained cucumber to a large bowl, add the yogurt, lemon juice, minced garlic, dill, salt and pepper and whisk until combined. Have a taste and adjust the salt and pepper to your preference.
- Cover with plastic wrap and chill in the fridge until you’re ready to serve. Drizzle with extra virgin olive oil right before serving.
Notes:
- For a Creamier Tzatziki sauce, make sure that the cucumber is well-drained.
- Peel and grate the cucumber using a box grater, then use a cheesecloth to drain the cucumber.
- The longer the garlic stays in the sauce, the sharper it will become. So if you don’t want the sauce to be too garlicky (or worried that it can overwhelm the flavor), add the garlic right before serving.
- To store the dip, cover with plastic wrap and keep chilled in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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