Easy Tzatziki Sauce Recipe

A bowl of cream Greek Tzatziki with dill and olive oil drizzle with raw veggies and crackers.

5 from 2 votes

Use tzatziki as a creamy dip for raw veggies or flatbread, or as a side sauce for grilled meat or fish. It's cool, creamy, and refreshing with fresh herbal flavor. Easy to make, it lasts 3-4 days in the refrigerator.

Prep Time15

Total Time15

Course: Sauce, Snack

Cuisine: Greek

Servings: Yield apprx. 1 ½ cups

Calories: 60kcal

Author: Sally Cameron

Ingredients

12 ounces plain whole Greek yogurt
2 mini or Persian cucumbers or half an English, seeded
2 tablespoons fresh chopped dill
1 tablespoon fresh chopped mint optional
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon sea salt to taste
1 large garlic clove finely chopped and smeared into a paste or microplaned
1 pinch ground black pepper optional, not traditional to add

Instructions

Prep the cucumber

Seed the cucumbers, then grate them on a fine handheld grater onto several layers of paper towels (or a clean kitchen towel). Wring very dry over the sink. Alternatively use a food processor with a fine grating disc, then squeeze dry.

Mix the tzatziki

Scoop the yogurt into a medium bowl. Add the drained grated cucumber and stir to combine. Stir in the dill, mint (if using), olive oil, lemon juice, garlic, salt, and pepper (if using). Taste and adjust salt and lemon as needed.t may loosen slightly as it sits).

Chill and serve

Cover and refrigerate until ready to serve. For best flavor, chill at least 30 minutes. Store refrigerated for 3–4 days. Stir before serving (it may loosen slightly as it sits).

Nutrition