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a round bowl of tzatziki sauce topped with sliced cucumber and a few pita bread slices in dip.
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Greek Tzatziki Recipe

This easy Greek tzatziki sauce is creamy, refreshing, and full of fresh flavor! Made with Greek yogurt, cucumber, garlic, lemon juice, and fresh herbs, it takes just 10 minutes to make.
Prep Time10 minutes
Cook Time0 minutes
Chilling Time10 minutes
Total Time20 minutes
Course: condiment, dip, Side Dish
Cuisine: Greek
Diet: Diabetic, Gluten Free, Halal, Low Fat, Vegetarian
Skill Level: Beginner
Servings: 4 -6 people
Author: Rena Awada

Ingredients

  • 1 cup Greek yogurt
  • ½ cup grated cucumber one small English cucumber unpeeled and grated
  • 1 tablespoon lemon juice or white wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1-2 cloves garlic grated or finely minced
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh chopped mint
  • pita bread and sliced vegetables to serve

Instructions

  • Place the ½ cup grated cucumber on a paper towel or cheesecloth and gently squeeze out any excess liquid. Alternatively, you may leave the grated cucumber in a mesh strainer for 10 minutes, let it drain, then gently squeeze out excess water with your hands.
  • Place the ½ cup grated cucumber (squeezed) in a medium bowl with 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, 1-2 cloves garlic, 1/4 teaspoon kosher salt, 1 tablespoon chopped fresh dill, 1 tablespoon fresh chopped mintand . Using a spoon, mix to combine all the ingredients.
  • Cover and allow it to chill in the fridge for 10-15 minutes before serving.
  • Garnish with more or fresh herbs and serve with pita bread and sliced vegetables.
    A triangle of pita bread dipped in Greek tzatziki dip held above a bowl of the dip.

Notes

  • Drain the cucumber: After grating, squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. This is the secret to thick, creamy tzatziki.
  • Use thick Greek yogurt: Full-fat Greek yogurt gives the sauce the creamiest texture, but low-fat or nonfat will also work.
  • Fresh herbs: I love using both dill and mint, but you can use just one if that's what you have.
  • Adjust the garlic: Start with one clove if you prefer a milder garlic flavor. You can always add more.
  • Lemon juice: White wine vinegar works just as well if you don't have fresh lemon juice.
  • Chill before serving: Refrigerate for at least 10 to 15 minutes to let the flavors come together.
  • Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving if any liquid separates.
  • Freezing: I don't recommend freezing tzatziki because the yogurt and cucumber can become watery after thawing.

Nutrition

Calories: 66kcal | Carbohydrates: 3g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 164mg | Potassium: 108mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 0.2mg