Tzatziki Sauce Recipe
Creamy Greek Tzatziki Sauce recipe with cucumber, yogurt, and garlic. Add a tablespoon or two of fresh dill or mint, if you like. This Tzatziki Sauce is a tangy, creamy dip that pairs beautifully with everything from pita bread to grilled meats. Made with Greek yogurt, cucumber, and garlic, it’s light, flavorful, and incredibly versatile. The addition of fresh dill or mint brings a bright, herbal note, making it a perfect accompaniment to Mediterranean dishes.Easy to prepare and bursting with freshness, Tzatziki is a must-have for your appetizer spread or as a cool topping for hearty meals. Drizzle with extra virgin olive oil for a finishing touch, and enjoy the authentic taste of Greece right at home.
Equipment
- Box Grater or Food Processor: For grating or finely chopping the cucumber.
- Cheesecloth or Thick Napkin: To squeeze excess liquid from the cucumber.
- Mixing Bowl For combining all ingredients.
- Spatula or Spoon For stirring and mixing.
Ingredients
- ¾ English cucumber partially peeled (striped)
- 1 tsp kosher salt divided
- 4 – 5 cloves garlic peeled, finely grated or minced (You start from 1 to 2 garlic cloves if you don’t want it to be too strong.)
- 1 tsp white vinegar
- 1 tbsp Early Harvest Greek extra virgin olive oil
- 2 cups plain Greek yogurt
- a handful of chopped fresh dill or mint optional
- ¼ tsp ground white pepper
- warm pita bread for serving
- sliced vegetables for serving
Instructions
- Use a box grater to manually grate the cucumber or you can use a small food processor to finely chop the cucumbers as I do in this recipe. Toss the grated cucumbers with ½ tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a doubly thick napkin and squeeze dry. (There will be a lot of liquid.)
- In one large mixing bowl, place the garlic with the remaining ½ tsp of salt, white vinegar, and extra virgin olive oil. Mix to combine.
- Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, a pinch of white or black pepper, and the fresh herbs (if using). Stir to combine well.
- Cover and refrigerate for a bit (anywhere from 30 minutes to a couple of hours before serving). This will help thicken the sauce and give it the best texture, while allowing the flavors to meld.
- when ready to serve, stir the tzatziki sauce to refresh and transfer to a serving bowl, drizzle with more extra virgin olive oil, if you like. Serve with your favorite veggies, pita chips or wedges.
Notes
- Yield: 2 cups
- Do not skip draining the cucumbers or your yogurt dip will be too watery.
- For best texture, cover and refrigerate anywhere for 30 minutes to 2 hours before serving.
Customizations:
- Herb Choices: Swap dill for mint or use both for a flavor boost.
- Mild Version: Start with 1–2 garlic cloves and adjust to taste.
- Vegan Option: Use a plant-based yogurt alternative for a dairy-free version.
Storage Tips:
- Store in an airtight container in the refrigerator for up to 3 days.
- Stir before serving to refresh the texture.
Serving Suggestions:
- Serve with warm pita bread, sliced veggies, or pita chips.
- Use as a topping for gyros, grilled chicken, or roasted vegetables.
- Pair with falafel or lamb kebabs for a complete Mediterranean experience.
Cooking Tips:
- Always drain the cucumber well to prevent the sauce from becoming watery.
- For the best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition
Calories: 298kcalCarbohydrates: 27gProtein: 43gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gTrans Fat: 0.02gCholesterol: 20mgSodium: 2476mgPotassium: 944mgFiber: 2gSugar: 17gVitamin A: 253IUVitamin C: 10mgCalcium: 505mgIron: 1mg
Tried this recipe?Let us know how it was!
