Tzatziki Sauce

This easy Tzatziki Sauce makes a great dip, spread, or sauce. It’s delicious on gyros and other sandwiches or try a dollop on a soup or salad. Or, enjoy it with fresh veggies and a pile of warm pita bread.

Tzatziki sauce is one of those fabulous dips that you could probably eat with a spoon. It’s like dill dip but made with a pile of shredded cucumbers and yogurt instead of sour cream.

Tzatziki is traditionally served with meats like beef, chicken, lamb, and pork. It’s always served with gyros and would also be excellent as part of an epic Mediterranean spread. Add bowls of hummus, tapenade, eggplant dip, and dukkah, and serve with a pile of fresh veggies and pita bread.

Recipe ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

• Cucumber: Peel, grate, and strain this before incorporating it into your tzatziki sauce so the condiment doesn’t get too watery.

Step-by-step instructions

1. Shred the cucumber or chop it in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze the cucumber to remove as much liquid as possible.

2. In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper(I like ½ teaspoon salt and ¼ teaspoon pepper). Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.

Recipe tips and variations

• Yield: This recipe makes 1 ¾ cups Tzatziki sauce, enough for 7 servings (¼ cup each).
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: Make the tzatziki up to 3 days in advance. Stir well to recombine before serving.

More Mediterranean favorites

Vegetable Recipes

Greek Roasted Potatoes

Salad Recipes

How to Make Tabbouleh

Appetizer Recipes

How to Make Hummus

Appetizer Recipes

How to Make Olive Tapenade

Tzatziki Sauce

By Meggan Hill

This easy Tzatziki makes a great dip, spread, or sauce. It's delicious on gyros and other sandwiches or try a dollop on a soup or salad. Or, enjoy with fresh veggies and a pile of warm pita bread.

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Cooling Time 30 minutes mins

Total Time 25 minutes mins

Servings 7 servings (¼ cup each)

Course Side Dish

Cuisine American, Greek

Calories 151

5 from 3 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1 cup plain Greek yogurt
• ▢ 1 medium cucumber (see note 1)
• ▢ Salt and freshly ground black pepper
• ▢ 1 tablespoon lemon juice
• ▢ 2 teaspoons fresh dill
• ▢ 1 teaspoon garlic minced
• ▢ 1 teaspoon white wine vinegar
• ▢ olive oil

Instructions 

• Shred the cucumber or chop in food processor. Toss with ½ teaspoon salt and set over a strainer or paper towels (a coffee filter also works well) and let sit for 20 to 30 minutes. Squeeze cucumber to remove as much liquid as possible.
• In a medium bowl, combine yogurt, cucumber, lemon juice, dill, garlic, and white wine vinegar. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Drizzle lightly with olive oil. Refrigerate for at least 30 minutes, up to 4 days for flavors to meld.

Recipe Video

Notes

1. Cucumber: Peel, grate, and strain this before incorporating into your tzatziki sauce so the condiment doesn’t get too watery.
2. Yield: This recipe makes 1 ¾ cups Tzatziki sauce, enough for 7 servings (¼ cup each).
3. Storage: Store leftovers covered in the refrigerator for up to 4 days.
4. Make ahead: Make the tzatziki up to 3 days in advance. Stir well to recombine before serving.

Nutrition

Serving: 0.25 cupCalories: 151kcalCarbohydrates: 14gProtein: 22gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 77mgPotassium: 586mgFiber: 2gSugar: 10gVitamin A: 162IUVitamin C: 13mgCalcium: 255mgIron: 1mg

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