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Close up of tzatziki sauce.
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5 from 54 votes

Tzatziki Sauce

This homemade tzatziki sauce combines Greek yogurt, cucumber, garlic, lemon, and fresh dill into a creamy dip or spread.
Prep Time5 minutes
Total Time5 minutes
Course: Sauces
Cuisine: Mediterranean, Middle Eastern
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 2 Persian cucumbers
  • 1 cup 2% Greek yogurt
  • 1 garlic clove minced
  • 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 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

My Top Tip: Grate the cucumber on the large holes of a box grater. If the holes are too small, the cucumbers will become very watery and may affect the texture of the tzatziki. After grating, squeeze or drain off as much liquid as possible so the sauce doesn't become watery.
Storage: Store leftover tzatziki sauce in an airtight container in the fridge for 3–4 days.

Nutrition

Serving: 0.5cup | Calories: 123kcal | Carbohydrates: 8g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 18mg | Potassium: 57mg | Fiber: 1g | Sugar: 5g | Vitamin A: 83IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 0.2mg

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