Cucumber Tzatziki Sauce
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.
For 6 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel and seed the cucumber before grating to prevent the tzatziki from becoming watery or bitter.
- 2Squeeze the grated cucumber in a clean kitchen towel until no more liquid drips out for a thick, creamy sauce.
- 3For the best texture, use full-fat Greek yogurt; low-fat versions will make the sauce thin and runny.
- 4Let the tzatziki rest in the fridge for at least 30 minutes so the garlic and dill flavors meld beautifully.
- 5For a milder garlic flavor, grate the clove into a paste with a pinch of salt instead of mincing.
- 6This sauce keeps well in an airtight container in the fridge for up to 3 days; stir before serving.
Adapt it for your goals.
Herb swap
Replace dill with fresh mint for a brighter, more refreshing tzatziki that pairs wonderfully with lamb kebabs or spicy falafel.
veganVegan
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.
spicySpicy
Add 1/2 teaspoon of dried Aleppo pepper flakes or a small pinch of cayenne to introduce a warm, mild heat that cuts through the creamy yogurt.
low oilLow-oil
Omit the olive oil entirely; the yogurt is already rich enough, and you’ll reduce the calorie count without sacrificing flavor.
Why this is on our healthy list.
Rich in Probiotics
Full-fat Greek yogurt is packed with live active cultures that support gut health and digestion.
Hydrating & Low-Calorie
Cucumber is over 95% water, making this sauce a hydrating, low-calorie way to add flavor to meals.
Good Source of Protein
Greek yogurt provides a substantial amount of protein per serving, helping to keep you full and satisfied.
Antioxidant Boost from Dill
Fresh dill contains flavonoids and vitamin C, offering anti-inflammatory and immune-supporting properties.
Frequently asked questions
The most common cause is not squeezing enough water from the grated cucumber. Salting it first and pressing firmly in a towel is essential.
