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Dipping a cucumber into the tzatziki sauce recipe
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5 from 28 votes

Tzatziki Sauce

Make this Tzatziki Sauce Recipe in only 5 mins and 6 basic ingredients. This creamy Greek yogurt sauce is easy to make and perfect with gyros, kebabs & pita
Course Sauces
Cuisine Mediterranean, Middle Eastern
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 4 servings
Calories 113kcal
Author Yumna Jawad

Ingredients

  • 2 Persian cucumbers
  • 1 cup Greek yogurt 2% fat
  • 1 garlic clove pressed
  • 3 tablespoons lemon juice plus 1 tablespoon zest
  • 2 tablespoons olive oil
  • 2 tablespoons fresh dill chopped
  • Pinch salt

Instructions

  • Peel the cucumber and grate with the larger blades of a cheese grater. Drain any liquid from the cucumber and transfer to a medium size mixing bowl
  • Add the yogurt, garlic, lemon zest, lemon juice and olive oil and stir to combine until creamy. Fold in the chopped dill and season with salt.
  • Serve with pita, vegetables or on top of gyros or kebabs.

Video

Notes

Recipe: This recipe was inspired by Akis Petretzikis 
Storage: Store any leftovers in an airtight container. The sauce will last up to 3-4 days in the fridge.
Make Ahead Tips: You can make the tzatziki sauce up to a day in advance and double or triple the recipe to have it on hand to use it for a few days.

Nutrition

Calories: 113kcal | Carbohydrates: 6g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 22mg | Potassium: 286mg | Fiber: 1g | Sugar: 4g | Vitamin A: 123IU | Vitamin C: 9mg | Calcium: 76mg | Iron: 1mg