With less than 10 minutes of hands-on time, this quick & easy Tzatziki Sauce is a high-protein, yogurt-based dip perfect for making ahead and enjoying all week. Pair with vegetables, soft pitas, or chips for a snack. Plus it makes the perfect topping for a gyro or Greek salad.
Let's get to the important stuff first. What is tzatziki? It's pronounced "tsah-see-key" and is a light and refreshing mix of yogurt, cucumber, and herbs. You can listen to the pronunciation here. However you say it, it's delicious.
I am obsessed with this dip. It definitely helps me get more fresh veggies in. Also, it takes a standard gyro and elevates it to something craveable. Plus it makes a great party food. Just add fresh pita, chips, and veggies.
One of the best parts of this dip is that it is high in protein and the fat content is adjustable. During the terrible heat in the desert it's so cool & refreshing which makes it perfect for warm weather days. Although, I will eat this year round. By the scoop!
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This recipe is so easy and so delicious!
⭐⭐⭐⭐⭐ - Janessa
Ingredients for tzatziki sauce
- English cucumber: This variety has a thinner skin and less water than a traditional cucumber.
- Greek yogurt: This tangy, strained yogurt is high in protein and the perfect base for tzatziki. Fat-free, 2%, or whole will work.
- Sour cream: Use for an extra bit of tang. Full fat is best.
- Garlic: Feel free to use fresh or pre-minced.
- Dill: Fresh dill is the traditional herb in tzatziki. Substituting dried dill will change the flavor.
- Lemon juice: Freshly squeezed lemon. Always.
- Olive oil: Extra virgin has the most flavor.
- Red wine vinegar: A subtle vinegar made from red wine. White wine vinegar can be substituted.
- Oregano: Dried herbs have more intense flavor than fresh. Rub between your fingers to release the flavor.
- Kosher salt: Always kosher salt.
Helpful kitchen tools
How to make tzatziki sauce
This is a very simple condiment to make as long as you follow this crucial step. Using the medium side of a cheese grater, shred the cucumber. Then, place the grated cucumber and place it in a metal sieve. Sprinkle with kosher salt. The salt will draw out water from the cucumber. Press as much out as possible. Excess water will change the texture of the dip.
Once the cucumber has finished draining it is as simple as gathering the rest of the ingredients and stirring them all together. Viola! Cool, refreshing tzatziki with the flavors of garlic and dill ready to eat all week.
FAQs
Freezing yogurt changes its texture, so we do not recommend freezing tzatziki.
This is one of those recipes that is even better when made a day ahead. The flavors get a chance to hang out and meld together.
There are so many great ways to use this sauce! Check out our post for 20 ways to eat tzatziki sauce for more ideas.
You can serve this as a midday snack, as part of a charcuterie board, or alongside a healthy main dish. We've also served it at holiday snack tables (hello Easter Recipes) and as part of our Game Day Recipes to eat alongside fresh veggies.
Tips and tricks
- Strain the cucumber for at least 10 minutes and squeeze or press the extra water out of it.
- Use fresh garlic, lemon juice, and dill.
- Keep in mind that the flavor will deepen significantly after it has been in the fridge for a few hours or overnight.
Recipe
Quick & Easy Tzatziki Sauce
Ingredients
- 1 medium English cucumber
- ½ teaspoon kosher salt
- 2 cups plain Greek yogurt
- 1½ teaspoon garlic minced
- 2 tablespoon dill chopped
- 1 tablespoon lemon juice fresh
- 1½ tablespoon extra virgin olive oil plus extra for drizzling
- 2 teaspoon red wine vinegar
- ¼ teaspoon dried oregano
- salt & pepper to taste
Instructions
- Using the small size holes on a cheese grater, shred the cucumber. Place grated cucumber in a metal sieve set over a bowl. Sprinkle with kosher salt and stir. Allow to sit for 5 minutes. Squeeze or press out as much liquid as you can, then allow to sit for 5 more minutes. Press or squeeze out any remaining liquid. Discard the juice.1 medium English cucumber, ½ teaspoon kosher salt
- Place the shredded cucumber and all remaining ingredients in a bowl and stir together. Serve with vegetables and pita or as a condiment on a gyro.2 cups plain Greek yogurt, 1½ teaspoon garlic, 2 tablespoon dill, 1 tablespoon lemon juice, 1½ tablespoon extra virgin olive oil, 2 teaspoon red wine vinegar, ¼ teaspoon dried oregano, salt & pepper
- Refrigerate until ready to serve (the flavor will meld and deepen as it refrigerates). Serve with vegetables and pita or as a condiment on a gyro.
Notes
- Strain the cucumber for at least 10 minutes and squeeze or press the extra water out of it.
- Use fresh garlic, lemon juice, and dill.
- Keep in mind that the flavor will deepen significantly after it has been in the fridge for a few hours or overnight.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Janessa says
This recipe is so easy and so delicious!