Cucumber Tzatziki Sauce

Name: Cucumber Tzatziki Sauce
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1 pcs cucumber (large, peeled, seeded, and grated); 1 cup greek yogurt (full-fat, plain, strained); 2 pcs garlic (cloves, minced); 2 tbsp dill (fresh, finely chopped); 1 tbsp lemon juice (freshly squeezed); 1 tbsp olive oil (extra virgin); 1 pinch salt; 1 pinch black pepper (freshly cracked)

RATING

4.6/5(185)

TASTE SCORE

8/10

A cool, creamy Greek yogurt dip loaded with shredded cucumber, fresh garlic, and a hint of dill. This tangy sauce is the perfect companion to grilled meats, pita bread, or as a refreshing dip for a mezze platter. Ready in just 15 minutes with a little straining time.

PREP

15m

COOK

SERVES

2 TBSP

70 cal

SERVINGS

INGREDIENTS

For 6 servings

1 pcscucumber · large, peeled, seeded, and grated1 cupgreek yogurt · full-fat, plain, strained2 pcsgarlic · cloves, minced2 tbspdill · fresh, finely chopped1 tbsplemon juice · freshly squeezed1 tbspolive oil · extra virgin1 pinchsalt1 pinchblack pepper · freshly cracked

NUTRITION · PER SERVING

CALORIES · 2 TBSP

Protein4g · 23%

Carbs4g · 23%

Fat4g · 51%

Fiber0g

Sugar2g

Saturated fat2g

Cholesterol5mg

Sodium40mg

Potassium139mg

Phosphorus69mg

How we calculate →

METHOD · 4 STEPS

prep · ~30 min
Grate and strain the cucumber.
Peel the cucumber, slice it lengthwise, and scoop out the seeds with a spoon. Grate the flesh using a box grater. Place the grated cucumber in a clean cheesecloth or kitchen towel, sprinkle with the pinch of salt, and squeeze firmly over a bowl or the sink to extract as much water as possible. Let it rest in the strainer for 15-30 minutes, then squeeze again.
TIPRemoving the cucumber water is the secret to a thick, not watery, tzatziki.
mix · ~2 min
Combine the ingredients.
1.Place the strained, grated cucumber into a medium mixing bowl.
2.Add the Greek yogurt, minced garlic, chopped fresh dill, lemon juice, and olive oil.
3.Add the freshly cracked black pepper.
4.Stir until all ingredients are evenly incorporated.
rest · ~30 min
Chill the tzatziki before serving.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce will thicken slightly as it chills. Stir once more before serving.
TIPThis sauce tastes even better the next day after the garlic and dill have had time to bloom.
serve
Drizzle with olive oil and serve.
Transfer to a serving bowl and drizzle a little extra olive oil on top if desired. Serve chilled with warm pita bread, grilled meats, or as part of a mezze platter.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Peel and seed the cucumber before grating to prevent the tzatziki from becoming watery or bitter.
2
Squeeze the grated cucumber in a clean kitchen towel until no more liquid drips out for a thick, creamy sauce.
3
For the best texture, use full-fat Greek yogurt; low-fat versions will make the sauce thin and runny.
4
Let the tzatziki rest in the fridge for at least 30 minutes so the garlic and dill flavors meld beautifully.
5
For a milder garlic flavor, grate the clove into a paste with a pinch of salt instead of mincing.
6
This sauce keeps well in an airtight container in the fridge for up to 3 days; stir before serving.

RECIPE VARIATIONS

Adapt it for your goals.

herb swap

Herb swap

Replace dill with fresh mint for a brighter, more refreshing tzatziki that pairs wonderfully with lamb kebabs or spicy falafel.

vegan

Vegan

Substitute Greek yogurt with a thick, unsweetened plant-based yogurt (like coconut or soy) and use a vegan-friendly oil. The texture will be slightly less firm, so strain the yogurt beforehand.

spicy