Tzatziki Sauce
This classic Greek tzatziki sauce combines thick Greek yogurt, crisp cucumber, fresh dill, and garlic to create a cooling, tangy sauce that elevates everything it touches. Ready in just 15 minutes with simple ingredients, this restaurant-quality sauce is incredibly versatile - perfect for dipping, spreading, or topping grilled meats and vegetables.
Equipment
- Box grater or food processor for shredding cucumber
- Fine-mesh strainer or cheesecloth for draining cucumber
- Medium mixing bowl
- Sharp knife for mincing garlic and herbs
- Measuring cups and spoons
- Rubber spatula for mixing
Ingredients
- 2 cups Greek yogurt 480g, full-fat for creamiest results
- 1 large English cucumber about 1 cup or 150g grated and drained
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil 30ml
- 1 tablespoon fresh lemon juice 15ml
- 2 tablespoons fresh dill finely chopped
- 1 teaspoon white vinegar 5ml
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 1 tablespoon fresh mint finely chopped, optional
Instructions
- Wash and grate the cucumber using large holes of a box grater. Place in a fine-mesh strainer, sprinkle with a pinch of salt, and let sit 10-15 minutes to draw out moisture.
- Press down firmly on the cucumber or squeeze in cheesecloth to extract as much liquid as possible (at least ¼ cup). The drier the cucumber, the thicker your tzatziki will be.
- Peel and mince garlic finely. Wash and pat dry the fresh dill, remove fronds from stems, and chop finely.
- In a medium bowl, combine Greek yogurt, olive oil, lemon juice, white vinegar, salt, and black pepper. Stir until completely smooth and uniform.
- Add the drained cucumber, minced garlic, chopped dill, and mint (if using) to the yogurt mixture. Fold everything together gently but thoroughly until evenly distributed.
- Taste and adjust seasonings as needed with more salt, lemon juice, or garlic. Remember flavors will intensify as it sits.
- Cover and refrigerate for at least 30 minutes, ideally 2-4 hours for best flavor development. Stir before serving and drizzle with olive oil for presentation.
Notes
- Always use full-fat Greek yogurt for the thickest, creamiest texture. Low-fat versions will make watery tzatziki.
- Don't skip the cucumber draining step - this is the most common mistake that leads to watery sauce. Squeeze it really hard!
- English cucumbers are ideal because they have fewer seeds and thinner skin, so no peeling is needed.
- Fresh dill is non-negotiable. Dried dill tastes completely different and won't give authentic tzatziki flavor.
- For milder garlic flavor, grate the garlic on a microplane instead of mincing, or add it closer to serving time.
- Tzatziki actually tastes better when made ahead - make it 2-4 hours before serving for best flavor development.
- Store in an airtight container in the refrigerator for up to 5-7 days. Place plastic wrap directly on the surface to prevent a skin from forming.
- If liquid accumulates during storage, simply stir it back in before serving.
- Bring to cool room temperature 15-20 minutes before serving for best flavor (not warm, just not ice cold).
- Do not freeze tzatziki - the yogurt and cucumber will separate and become watery when thawed.
Nutrition
Serving: 1servingCalories: 65kcalCarbohydrates: 4gProtein: 4gFat: 4gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 155mgPotassium: 120mgSugar: 3gVitamin A: 2IUVitamin C: 4mgCalcium: 8mgIron: 2mg
Tried this recipe?Let us know how it was!